It feels like summer is in full swing, even though we technically haven’t even hit the first day of summer yet. Anyway, I’m starting to feel settled into my new job, I’ve been outside running for a couple weeks now, and I even got a terrible sunburn doing yard work. In addition to these summer activities, I’ve been eating an endless amount of berries – one of my favorite part of summer. For this recipe, I paired fresh strawberries with peanut butter to make these PB&J oatmeal cups.
These oatmeal cups are like a cross between peanut butter oatmeal and my strawberry vanilla bean baked oatmeal. They are very similar to baked oatmeal except they are already divided into individual servings. This makes them super portable and perfect for a quick breakfast or snack. You can even stick them in the freezer and heat them up as you need them.
If you aren’t a fan of peanut butter, you could use any nut butter you have on hand for this recipe (or even sun butter). I also think you would have good luck subbing the strawberries for other berries, but I haven’t tried this yet. I think mixed berries would be delicious and I’ll probably try that next time I make this recipe.
I hope you’ve got some fun summer plans that involve eating lots of berries as well! Thanks for reading!
- 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
- 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.
- 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.
- 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.
- 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.