PB & J Baked Oatmeal Cups {vegan, gluten free options}

Hi friends! Thank you for all of your wonderful comments on my Dad’s post yesterday — he loved reading them all and would be glad to come back again! I might just have to have more family and friends join in on the fun. Speaking of family, here’s the recipe for the oatmeal cups I made for Lesley. They turned out ridiculously well!


I really don’t love to bake. I much prefer cooking. With baking, the measurements have to be just right and the ingredients have to totally work together. So I keep it simple. Take peanut butter and jam for instance. A winning combination in my mind. If you don’t agree please tell me why… Side-note: If you are allergic, you are exempt.

Like most kids, I have always loved PB & J sandwiches: on challah bread with a little butter on each side, Kraft peanut butter and strawberry/raspberry jam. So good.

But clearly PB & J is not limited to sandwiches. Hey, if it works, it works. And it works in baked oatmeal cups.


I have become a huge baked oatmeal fan. Once I got over that it wasn’t all that time consuming, it was love at first bake. I think the key to baked oatmeal is that it sticks together (aka isn’t runny). The peanut butter and honey does just that in this recipe and it’s the perfect make ahead breakfast or snack. Vegan? Swap the honey for maple syrup. Gluten free? Be sure to use certified gluten free oats.

Eating healthy is so much easier if you are prepared: setting some time aside to prepare food for the week or even a few days. This week I chopped veggies, hard boiled eggs, baked sweet potatoes and made veggie burgers. I also always like to have things in the freezer for snacking, like these oatmeal cups. When your alarm doesn’t go off, have no time for make-up let alone breakfast you’ll be glad you have these guys in the freezer.


PB & J Baked Oatmeal Cups

Ingredients (Makes 10 cups)

  • 1/2 cup mashed banana (about 2 medium ripe bananas)
  • 1/3 cup peanut butter
  • 2 tbsp. honey (or maple syrup as a vegan alternative)
  • 1 tsp. vanilla extract
  • 2 cups rolled oats (be sure to use certified gluten free if necessary)
  • 1/3 cup almond milk
  • ½ cup frozen strawberries (defrosted, drained and chopped)


1. Preheat oven to 350F.

2. Place 10 greased/oiled paper muffin cups (or use silicone) into a muffin tin.

3. In a medium bowl, mix banana, peanut butter, honey and vanilla until combined.

4. Mix in rolled oats.

5. Mix in almond milk.

6. Gently fold in strawberries until combined.

7. Drop batter (1/4 cup measures) into muffin cups.

8. Bake for 30 minutes, allow to cool and enjoy or freeze in a sealed container for a few weeks.

Questions of the day… 

So… PB & J?! 

Do you make breakfasts and snacks to keep in the freezer? 


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49 thoughts on “PB & J Baked Oatmeal Cups {vegan, gluten free options}

  1. I can’t wait to try these this weekend! I ate PB&J basically every day throughout high school, and it’s still one of my favorite comfort foods. These will be great for breakfast or snacks next week. Baked oatmeal is a life saver.

  2. Oh these look like something I would love!! There are so many recipes that you post that I have saved to bake once I get home from school (we have the smallest kitchen here and I have zero time this semester lol). We also have zero freezer space which is a pain in the neck. Between my roomies pre-cooked meats, soups, frozen meals, and our alcohol, all I have room for is frozen blueberries and edamame. Sometimes I sneak in a couple of Amy’s Frozen Pizzas, but that is about it. :)

    I actually NEVER ate PB&J as a child. I hated peanut butter (still not my fav so I usually sub almond butter) and sandwiches. Don’t ask me why. But my mom never made me a PB&J.

    Therefore, to this very day, I have never in my life ate a Peanut Butter and Jelly Sandwich.


  3. Winning. There is a 100% chance that I’m making these. If only my bananas would hurry up and ripen! ANd putting them in the freezer is genius. I might have to make a ginormous batch to stock up. I don’t usually stock the freezer but it’s something I really want to get in the habit of doing.

    1. Hi Ann! Sorry I don’t know the calorie count. You can enter the ingredients into MyFitnessPal’s recipe section and that will calculate it for you. Sorry!

  4. These are so easy! I love it. I think one of my favorite combos is PB and strawberry jam (as opposed to grape or something). I never thought about making baked oatmeal and freezing it. Granted, we don’t have the freezer space in my apartment but it’s definitely something I can keep in mind once I’m a workin’ woman.

  5. These look really good. I’m so glad you posted the recipe because I was eye balling them from your Lesley post!! It’s nice to have an easy, healthy recipe on hand, especially if you have a long day ahead. These are perfect. Cute pic too! :)

  6. I’m so bad for prepping food – I need to get on that! And when I was a kid I always had kids in my class allergic to peanut butter, so I could never bring it to school. I don’t actually remember getting into PB & J until I was at least 17…that’s a lot of wasted PB-less years :-p

  7. I’m usually not a big jelly fan but I think I might like it in baked goods. It’s a texture thing I think. I have been making muffins to take to work for breakfasts. I like how these are portable like muffins but still filled of oatmeal goodness!

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