If you’re in the market for a chewy, sweet n’ salty, make-ahead breakfast, look no further than my PB&J Baked Oat Cups! These delicious jelly-stuffed oatmeal muffins are jam-packed with cinnamon-y, honey-sweetened, peanut butter goodness—and they take just 15 minutes of active prep time to make!

About this oat muffins

Peanut butter and jelly is a dynamic duo that’ll never get old. It’s right up there with lox and bagels, milk and cookies, or tomato and basil. What I’m trying to say is PB&J is ICONIC.  

And while I love me some soft white bread piled high with fruit preserves and creamy nut butter, this recipe for peanut butter oat cups is a fantastic new spin on an age-old delight. Imagine the chewy consistency of your favorite oatmeal cookies combined with the sweet, juicy flavor of fruit preserves, and voila! The best darn oat muffins a girl could ask for.
Best of all, they’re a snap to make—you’ll have a batch ready in the time it takes to watch an episode of Seinfeld. I can just imagine his standup routine: “What’s the deal with these peanut butter and jelly oatmeal cups" Are they breakfast, are they dessert, or are they just trying to confuse me"” 😂

These baked oat cups are also made with mostly pantry staples; I’d bet you already have everything you need on hand. And since there’s no shortage of delicious jams, jellies, and fruit p...