Peanut Butter and Jelly Oatmeal Cups
Recipe type: Vegan
Yield: 12 cups
  • 1 tablespoons ground flaxseed
  • 1 cup diced strawberries (fresh or frozen and thawed)
  • 1/4 cup strawberry jelly
  • 1 ripe banana
  • 3 cups rolled oats
  • 1 cup unsweetened almond milk
  • 2/3 cup unsweetened applesauce
  • 1/4 cup peanut butter (creamy or chunky)
  • 2 tablespoons maple syrup
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • A couple sliced strawberries, for topping
  1. Preheat oven to 350°F. Spray a muffin tin with cooking spray. Combine flaxseed with 3 tablespoons water and set aside. Combine the strawberries and the jelly.
  2. In a large bowl, mash the banana with a fork. Add the oats, almond milk, applesauce, peanut butter, maple syrup, baking powder, vanilla extract, salt, and flax mixture and stir to combine.
  3. Spoon mixture into muffin cups until half full, do not press down. Divide strawberry mixture evenly among the cups and top with remaining oatmeal mixture. Top with sliced strawberries.
  4. Bake for 25 minutes and move to a wire rack to cool completely. Store muffins cups in an airtight container in the fridge or freezer.
Nutrition Information
Serving size: 1 cup Calories: 160 Fat: 4g Saturated fat: 1g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 14g Sugar: 5g Sodium: 40mg Fiber: 3g Protein: 5g Cholesterol: 0mg
Recipe by Handful of Raspberries at