These almond butter and jelly baked oatmeal cups are gluten-free, refined sugar-free, super easy to make, and pack almost 6g of protein! A perfect breakfast or snack.
It’s peanut butter jelly time! Peanut butter jelly time! Except with almond butter. Because #allergies.
It’s funny. One of the most common reactions I get from people when they find out I’m allergic to peanuts is “Oh my god, how can you live like that? I would dieeeeeee.” And I really never know how to respond. Like… thanks for rubbing in it? I’m glad you’re enjoying your carefree approach to food while I’m over here studying ingredients lists and passing on dessert just so I can avoid a trip to the emergency room.
But that came out sounding a lot more bitter than I had intended. Because, honestly? It’s not that bad. A little inconvenient, sure, but there are worse things in life than peanut allergies. Especially when there’s this little thing called almond butter. [And jelly]…
And if you’re allergic to all the nuts? You should check out roasted soy nut butter*, which is actually super tasty and something I would have killed for when I was younger. I actually spent the first 24 years of my life thinking I was allergic to all nuts because that’s what my parents told me (per recommendation of a doctor) when I was tiny just so I wouldn’t get confused and accidentally eat something with peanuts in it.
But I can’t blame them. I mean, I’m not a parent myself, but I can’t even imagine how much anxiety I’d have letting my child out of my sight if they had a severe allergy. And public places weren’t as allergy friendly back then! I still remember kids bringing PB&J sandwiches for lunch, or PB-based “ants on a log” to share with the class. I know food allergies weren’t as prevalent back then so people weren’t as careful, but it’s still kind of a miracle that I managed to make it through all those years relatively unscathed.
Enough stories, though! Let’s talk muffins…
Or, baked oatmeal cups, really. Because while they might have the look and convenience of a muffin, they’re more heavily oat-based and a little denser and chewier than regular muffins… but still just as soft and tender on the inside, if that makes sense.
They’re also gluten-free, refined sugar-free, super easy to make, pack almost 6 g of protein, and taste just like an almond butter and jelly sandwich. Or peanut butter if you want to go that route.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!Print
Almond Butter and Jelly Baked Oatmeal Cups
- Total Time: 30 mins
- Yield: 9 muffin cups 1x
- 2 cups (160 g) old-fashioned rolled oats*
- 1/2 cup (56 g) almond flour
- 1 1/2 tsp baking powder
- 1 large egg
- 1/3 cup (80 ml) unsweetened almond milk
- 1/4 cup (64 g) almond butter, + more for topping**
- 1/4 cup (60 ml) honey or maple syrup
- 2 Tbsp (30 ml) of your favourite jelly or jam***
- Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with parchment paper liners or greasing them with oil. Set aside.
- In a large mixing bowl, combine the oats, almond flour, and baking powder. Set aside.
- In a medium-size mixing bowl, whisk together the all the remaining ingredients except for the jam. Add the wet ingredients to the dry ingredients and mix until well combined. The batter will be slightly loose and wet.
- Spoon the batter into the prepared muffin cups, filling each one to the very top. Top each muffin with 1/2 tsp of jam and 1/4 tsp of almond butter, and use a toothpick to swirl it around.
- Bake for 18 – 20 minutes, until the tops of your muffin cups begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffin cups to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.
* Use certified gluten-free oats if you need these to be gluten-free. ** Feel free to use peanut butter or whatever nut/seed butter you have on hand. *** Use a fruit juice sweetened jam if you want these to be 100% refined sugar-free.
- Prep Time: 10 mins
- Cook Time: 20 mins
Keywords: AB&J, almond butter, almond butter and jelly, baked oatmeal cups, breakfast, healthy, oats, PBJ, recipe, snack
Looking for more healthy muffin recipes? Try one of these!
Banana Oat Greek Yogurt Muffins
Flourless Morning Glory Muffins
Blueberry Oat Greek Yogurt Muffins
Flourless Chocolate Zucchini Muffins
Flourless Banana Bread Muffins
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I have coconut flour on hand. Do you think I can swap it for the almond flour or it will be too dry?
I can’t wait to try this recipe when I get the chance!!
I’m about to make a new batch of strawberry jam—this will be a great way to put it to use.
I still think your allergy is a huge hassle and I’m sorry you have to go through it. Muffins likes these definitely help.
As a fellow0eanut allergy sufferer;I love this post so much!
Kelly @ Kelly Runs For Food
These look awesome! I feel like you (maybe you?) made a similar recipe with PB and I made them and loved them! It’s crazy how much more common allergies are now. I didn’t really know anyone with food allergies as a kid!
Heather @ Polyglot Jot
Wow these look amazing! I cant have dairy or gluten but there are so many options these days!
These look AMAZING. Also, I did chuckle at this line: “I’m glad you’re enjoying your carefree approach to food while I’m over here studying ingredients lists and passing on dessert just so I can avoid a trip to the emergency room.” Not laughing at your pain or anything, but it was funny, haha 🙂
Oh, yummers! As someone sans peanut allergies I will tell you that, as much as I like peanut butter (a lot) almond butter is even better. It just has a certain je ne said quoi. So, I’m sure it is a dreadful inconvenience and worry but, if I had to choose between the two, I’d rather eat almonds.
almond butter and jelly is just as good of a combo as PB&J. I LOVE the Costco Almond Butter; I also love this brand called ‘Naturally Nutty.’ I think you would like it too!
I thankfully don’t have any food allergies. Those look delicious!!
Carrie this fit chick
You’vebeen killing it withthe recipes lately! Almond butter and jam is a killer recipe- I may do both almond and peanut butter in this!! I have an allergy to garlic, ehich sucks since chefs make everything with garlic…
Wow these look simple and healthy. I like peanut butter and jelly sandwiches so I feel as though I would like these too. Thank for sharing as always!
heather @Lunging Through Life
Obviously allergies are worse but I just don’t like PB and get the same remarks .Like, I don’t know how to start liking it…? I wish I did. Man, there are so many snacks out there with it. I can do almond butter when it’s in things, but I don’t like it straight out of the jar. I should make these to freeze for husband and kiddo when the babe comes!
meredith (The Cookie ChRUNicles)
oh these look delicious! If I don’t have almond flour, is there something you think I could sub it with?