Peanut Butter Jelly Oatmeal (Print Version)
# Ingredients:
→ Oatmeal Base
01 -
1 3/4 cups gluten-free sprouted rolled oats
02 -
1 tbsp ground flaxseed
03 -
1/2 tsp kosher salt
04 -
1/2 cup natural peanut butter
05 -
1/3 cup maple syrup
06 -
1 tsp vanilla extract
→ Assembly
07 -
6 tbsp natural peanut butter
08 -
6 tbsp strawberry jam
09 -
5 oz dairy-free 70% dark chocolate bar (about 2 bars)
10 -
Flaky salt, optional
# Instructions:
01 -
Place the oats into a mini food processor or blender and pulse until coarsely chopped.
02 -
Transfer the oats to a medium-sized mixing bowl with the ground flaxseed and salt, then stir to combine.
03 -
Add peanut butter, maple syrup, and vanilla extract into the oat mixture, then stir until fully combined.
04 -
Add 2 tablespoons of the oat mixture to each compartment of a 12-cup silicone muffin pan or parchment-lined muffin pan. Press the mixture into the cup until flat and smooth, then gently create a small dent in the center.
05 -
To the center of each oat cup, add 1/2 tablespoon of jam, followed by 1/2 tablespoon of peanut butter spread over the entire oat base. Place in the freezer for 30 minutes to firm up.
06 -
Break the chocolate bar into small pieces and place them in a microwave-safe bowl. Microwave for 30 seconds, stir, and continue microwaving in 15-second intervals, stirring each time until smooth and fully melted.
07 -
Pour melted chocolate over each cup and use a spoon to spread it evenly over the top. Repeat for all cups.
08 -
Sprinkle flaky salt over the chocolate layer, if desired. Place the pan back into the freezer and allow to firm up for at least 10 minutes before serving.
# Notes:
01 -
Replace melted chocolate with mini chocolate chips for a simpler version.
02 -
For a nut-free option, substitute peanut butter with sunflower butter or tahini.
03 -
Use rolled oats or quick oats, but avoid steel-cut oats.