Who doesn’t like a good ‘ole pb&j? Today, I’m bringing you a revamped version of this childhood favorite in the form of oatmeal cups! I also swapped out the classic peanut butter for almond butter. Never tried AB before?? You’re missing out. It’s a great change-up from PB and packs a hefty dose of vitamin E (an antioxidant that promotes healthy skin, hair and vision) and calcium (a great source, especially for all you vegetarians).
These make a great snack, breakfast, dessert…heck they’re a good ANYTIME treat! While they’re wonderful fresh out of the oven, they are also great to freeze for later. You can always sub peanut butter or another nut butter if you’d like, but don’t be afraid to try something new. Trust me, you won’t be sorry that you messed with this classic.
Almond Butter & Jelly Oatmeal Cups
Makes 10 cups
½ cup oat flour*
1 cup oats
1 tsp. baking powder
2 ripe bananas, mashed
½ cup fresh or frozen blueberries
¼ cup liquid sweetener**
3 Tbs. almond butter
½ cup jelly/jam (your whichever flavor is your favorite!)
Preheat oven to 375O F. Spray 10 small muffin cups with cooking spray and set aside.
In a medium bowl, combine all ingredients up until almond butter and mix well to combine. Portion dough into muffin tins and spoon on a layer of jelly followed by a dollop of almond butter. Bake 12-15 minutes or until cooked all the way through (toothpick comes out clean). Cool and store in an airtight container or plastic bag in the fridge for up to one week. These are also a great freeze and defrost snack!
*You can make your own oat flour by grinding whole oats in a food processor until they form a fine flour. Approximately 1 cup of oats equals ½ cup of oat flour.
**This includes honey, pure maple syrup or agave