Peanut Butter and Jelly Oatmeal Cups (gluten-free + vegan)

These Peanut Butter and Jelly Oatmeal Cups are the ultimate snack recipe to make for anyone who loves all things PB&J and chocolate. Plus they are gluten-free, vegan and made with such simple ingredients.

These are the oatmeal cups of my DREAMS! And no – I am not totally crazy saying that oatmeal cups are a part of my dreams. You know me and my peanut butter and jelly obsession. So these peanut butter and jelly oatmeal cups with dark chocolate on top actually speak to my soul.

Imagine craving something sweet and you open your fridge or freezer and find one of these oatmeal cups. They have a peanut butter oatmeal cookie base, jelly on top and then another layer of melted dark chocolate with flakey sea salt. Like.. what??!! They are a dream.

And I love how easy these are to make. You only need a few ingredients and they are gluten-free, vegan and refined sugar-free too. My kids devour these and think they are the most delicious snack. Which also means I am always making more since I love to eat them too.

The base gets a little chewy from the peanut butter and oatmeal mixture. Especially if you let them sit at room temperature for a few minutes before eating. They are sweet from the jam and chocolate and they really just hit the spot.

There is no baking required for these, 7 ingredients and and they take 10 minutes of effort to make them. I have a feeling you will love these as much as we do!

What ingredients you need to make PBJ&J chocolate oatmeal cups:

• Gluten-free rolled oats – don’t sub steel cut oats! The consistency is different 
• Almond flour – I haven’t tried another flour but you can likely use gf oat flour too
• Creamy peanut butter – if you don’t have peanut butter or have an allergy, use cashew butter, tahini, almond butter. Really any creamy nut butter can work
• Maple syrup – you can also use honey if you prefer
• Vanilla extract – love adding this for flavor
• Jam of choice – or you can use store-bought or or make mine using just 2 ingredients 
• Dark chocolate chips – or you can use milk chocolate or semi-sweet if you prefer
• Flakey sea salt – I love to add for topping but it is optional 

How to make Peanut Butter and Jelly Oatmeal Cups:

1. Grease a muffin tray and set aside
2. In a large bowl, mix together oats, almond flour, peanut butter, syrup and vanilla extract until combined
3. Evenly distribute across muffin tray and press down
4. Add spoonfuls of jam on top of each and spread across
5. Add to freezer to set for about 20 minutes
6. Then add about 1 tablespoon melted chocolate on top of each
7. Add flakey sea salt on top then set in the freezer again until firm
8. Remove from muffin tray and enjoy!

FAQs and tips on making these PBJ oatmeal cups:

• How long do these cups stay good for? They can be stored in fridge for 5 days or freezer for 2 months.
• Can I make these with another type of oats? Quick oats or rolled oats both can work. Steel cut oats aren’t going to work as well here.
• I am allergic to nuts, what can I do? Use tahini or sunbutter and use gf oat flour instead of almond flour.
• Do you eat these for breakfast or a snack? I love them as a snack. They have chocolate on top so it gives me more of a sweet snack or dessert vibe.

A few other healthy and delicious sweet snacks to make:

Easy Healthier Butterfinger Bars

Peanut Butter Cup Granola Bark

The BEST Gluten-free Twix Bars!

Easy Peanut Butter Cup Granola Cups

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