Peanut Butter & Jelly Oat Cups

Vegan, Gluten-free, dairy-free

It's Peanut Butta Jelly Time! (PB&J Oat Cups, that is...)

If you're like me, you are constantly looking for ways to save time in the morning and grabbing breakfast on the way out the door is a MUST when it comes to your morning routine. Or maybe we share the same love for an afternoon snack to hold you over until dinner?

Either way... PB&J Oat Cups have healthy fats, fiber, and complex carbohydrates to fill you up and help you focus on more important things... like making sure your hair is brushed and getting to work on time. 

Let's get NUTTY!

Peanut Butter & Jelly Oat Cups

Yields 12 oat cups

Prep Time: 15 minutes prep + 1 hour cooling

Cook Time: 15 minutes

What you’ll need:

Oat Cups -

• 1/3 cup pure maple syrup

• 1/8 cup Wild Friends Creamy Peanut Butter

• 1/8 cup coconut oil, softened

• 1 ripe banana, mashed

• 2 1/2 cup quick oats (can be Gluten-Free)

• 1 Tbsp ground flaxseed

• 1 Tbsp chia seeds

• 1/2 tsp salt

• About 3/4 cup jam of choice (I look for low sugar and minimal ingredients)

Topping -

• 1/2 cup (heaping) quick oats

• 1/2 Tbsp peanut butter

• 1 Tbsp maple syrup

• 1/2 Tbsp coconut oil

What to do:

1. Melt syrup and PB in microwave for 40-50 seconds

2. Stir in coconut oil and mashed banana

3. In separate bowl, mix dry ingredients (oats, flaxseed, chia seeds, salt)

4. Combine and let mixture cool in covered bowl in fridge for 1 hour

5. Scoop evenly into a (greased) muffin tin (12 muffins)

6. Add a thumbprint in the middle and fill with about 1 Tbsp jam each

7. Sprinkle with oat/PB topping

8. Bake at 350 degrees for 10-15 minutes

9. Let cool in fridge before removing from tin

Enjoy! 

Be sure to tag #wanderfullywholesomeeats if you give them a try so I can see how you like them!

xoxo

Danielle Webb