How long do these cups last?

Once set, the cups can be transferred to a freezer safe bag and stored in the freezer for up to 2 months. You can enjoy them anytime, but if you want them to soften just a little bit, allow the cup to stand at room temperature for 5 minutes before enjoying.

Can these be made with quick oats?

Yes! Just swap the regular oats for quick oats, no need to run them through a food processor.

How do you make these gluten-free?

If using One Degree Organic Oats, the recipe is completely gluten-free as is. Oats are not naturally gluten-free on their own, so making sure that you are using a brand that is gluten-free certified using practices that you trust is important.

Peanut Butter and Jelly Oatmeal Cups

Description

These wholesome stuffed Peanut Butter and Jelly Oatmeal Cups are the perfect sweet treat. Only 7 ingredients needed and no baking required!

Ingredients

Scale

Oatmeal Base

1 3/4 cups One Degree Organics Gluten-Free Sprouted Rolled Oats
1 tbsp ground flaxseed
1/2 tsp kosher salt
1/2 cup natural peanut butter
1/3 cup maple syrup
1 tsp vanilla extract

Assembly

6 tbsp natural peanut butter
6 tbsp strawberry jam
5 oz dairy-free 70% dark chocolate bar (about 2 bars)
Flaky salt, optional

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Instructions

Place the oats into a mini food processor or blender and pulse the oats until coarsely chopped.
Transfer the oats to a medium sized mixing bowl with the ground flaxseed and salt then stir to combine.
Add the peanut butter, maple syrup, and vanilla extract then stir into the oats until fully combined.
Add 2 tablespoons of the oat mixture to each cup of a 12-cup silicone muffin pan or 12-cup parchment lined muffin pan. With a spoon or clean hands, press the mixture into the cup until flat and smooth. Gently press into the middle of the mixture to make a little dent.
To the center of each oat cup, add 1/2 tablespoon of jam, then top with 1/2 tablespoon of peanut butter and spread it to cover the entire oat base. Place the pan into the freezer to firm up for 30 minutes.
To melt the chocolate, break up the bar into small pieces and place in a microwave safe bowl. Place the bowl into the microwave for 30 seconds then stir the chocolate. Return the bowl to the microwave for 15 second intervals, stirring the chocolate each time until fully melted and smooth.
Pour enough chocolate into one cup and use a spoon to quickly spread the chocolate to fully coat the top. Repeat until each cup is coated.
Sprinkle the tops of the oat cups with flaky salt then place in the freezer to fully firm up for at least 10 minutes before enjoying.

Notes

You can replace the chocolate layer. Make this recipe easier by subbing the melted chocolate layer with a sprinkle of mini chocolate chips over top the peanut butter layer before allowing the cups to set in the freezer.

Make these cups nut-free. Just substitute the peanut butter for some sunflower butter or tahini.

Do not swap the rolled oats for steel cut oats. The only alternative to rolled oats I recommend for this recipe are quick oats.