Peanut Butter and Jelly Baked Oatmeal Cups for Breakfast

These Peanut Butter & Jelly Baked Oatmeal Cups are a soft, make-ahead breakfast perfect for meal prep. Peanut butter–flavored baked oatmeal is generously stuffed with jam for a delightful surprise — great for kids and adults alike.
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Something happens when you stuff one good food inside another: the result feels special and a little surprising. These PB&J oatmeal cups are exactly that — comforting, portable, and fun to eat.

I was inspired by other stuffed oatmeal cups and wanted a version that uses pantry staples year-round. Peanut butter and jelly felt like the perfect choice.

What are the ingredients in these Peanut Butter & Jelly Baked Oatmeal Cups?

This recipe uses simple ingredients you likely have at home. One batch makes 12 oatmeal cups.

• Rolled oats – Use rolled oats for the best texture. Steel-cut or instant oats will change cook time and texture.
• Unsweetened almond milk – Any unflavored milk works, but almond milk is neutral and dairy-free.
• Creamy peanut butter – I use a plain, unsweetened creamy peanut butter (peanuts + salt). Use what you have.
• Real maple syrup – Adds sweetness and moisture. Use pure maple syrup.
• Large eggs – Help bind the cups.
• Vanilla extract – Adds warm background flavor.
• Baking powder – Gives a light lift while baking.
• Sea salt – Enhances flavor; adjust if your peanut butter is already salty.
• Jam, jelly, or fruit preserves – Any flavor you enjoy for the filling.

How do you make the Peanut Butter & Jelly Baked Oatmeal Cups?

These are straightforward to assemble and great for baking with kids. Follow these steps:

1. Preheat oven to 350°F (175°C). Grease a 12-count muffin tin or use silicone baking cups.
2. In a large bowl, mix all ingredients except the jam until well combined to form the peanut butter oatmeal base.
3. Spoon the mixture into the muffin wells, filling about three-quarters full. Reserve roughly one-quarter of the batter for topping.
4. Use the back of a small spoon to press the oatmeal up the sides of each well, creating a little well in the center for the jam.
5. Add about 1/2 tablespoon of jam into each center. Gently cover the jam with a small spoonful of the reserved oatmeal mixture so the wells are nearly full.
6. Bake 20–23 minutes, until edges are golden and a toothpick inserted near the edges comes out clean (avoid testing through the jam). It’s fine if a bit of jam bubbles out.
7. Cool in the pan for 4–5 minutes, then transfer to a rack to cool completely. Serve warm, at room temperature, or chilled.

Can I use a different kind of oats?

Stick with rolled oats for this recipe. Other types like steel-cut or instant oats change texture and require different cooking times.

Can I use a different milk?

Yes — any unflavored milk will work. Unsweetened almond milk is my go-to for baking because it’s neutral and dairy-free.

Ways to customize

• Use any jam or preserves you like — strawberry, raspberry, apricot, etc.
• Swap peanut butter for another nut or seed butter (almond, sunflower seed butter) for allergy-friendly options.
• Top each cup with fresh berries that match the jam flavor.
• Sprinkle crushed peanuts on top for added crunch.

Meal prep and storage

Make a full batch at the start of the week and store in an airtight container in the fridge. They keep well for up to 5 days. For freezing, cool completely, wrap in parchment or foil, and place in a freezer-safe bag or container; they last 3–6 months depending on wrapping method. Reheat briefly in the microwave (20–30 seconds) or enjoy cold.

Is this recipe freezer-friendly?

Yes. Cool completely, then wrap individual cups in parchment or foil and store in a freezer bag for best quality (5–6 months). For quicker storage, flash-freeze on a baking sheet, then transfer to a freezer bag; use within about 3 months to avoid freezer burn.

How long will they last in the fridge?

Stored in an airtight container, they stay fresh for up to 5 days.

How to Store, Freeze & Reheat

Fridge: Airtight container, up to 5 days.
Freezer: Cool completely, wrap, and store in a freezer-safe container or bag for 3–6 months depending on wrapping.
Reheat: Microwave 20–30 seconds, or enjoy chilled or at room temperature.

Did you make these Peanut Butter & Jelly Baked Oatmeal Cups? Share your results and photos — I’d love to see how they turned out!