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A stack of three chocolate peanut butter cups, with the top one bitten to reveal a peanut butter and jelly filling.
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5 from 1 vote

PB&J Protein Oat Cups Recipe

These protein oat cups are full of rich peanut butter and jelly flavors and packed with 10g of protein to keep you energized throughout the day. Make them ahead of time for a quick on-the-go breakfast or snack option.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: protein oat cups
Servings: 12
Author: Lee Funke

Ingredients

Peanut Butter Layer

Filling

  • 4 tablespoons drippy all-natural peanut butter*
  • 6 teaspoons jam any kind

Topping

Instructions

  • Line a metal muffin pan with paper liners or use a silicone muffin pan (no need to use liners).
  • First, make the oat layer. Place the peanut butter, protein powder, rolled oats, chia seeds, and honey into a medium bowl.
    A white bowl containing oats, peanut butter, chia seeds, protein powder, and honey.
  • Use a wooden spoon or your hands to mix the dough together. At this point, begin to add water by the teaspoon. The amount of water you need will depend on how drippy your peanut butter is.
    Creamy peanut butter and chia seed mixture in a white bowl, ready for baking or spreading.
  • Use a 1-tablespoon cookie scoop to scoop the dough and transfer it to the bottom of the muffin well. Firmly press them into the cup.
    Muffin tray with paper liners filled with unbaked cookie dough, each topped with a dollop of peanut butter.
  • Next, put 1 teaspoon of peanut butter into the center of each muffin cup. Then, add ½ a teaspoon of jam on top of the peanut butter.
    Muffin tin filled with unbaked muffin batter topped with red jam, placed in paper liners, ready for baking.
  • Transfer the chocolate chips and coconut oil to a microwave-safe bowl. Heat the chocolate on high in 20-second increments until the chocolate is melted. Be sure to stir the chocolate and coconut oil in between each increment.
    A glass bowl filled with smooth, melted chocolate and a silver spoon with a wooden handle resting inside.
  • Scoop 2 teaspoons of melted chocolate and top each protein cup. Swirl the muffin pan to easily distribute the chocolate into each cup.
  • Place the muffin tin in the freezer for at least 30 minutes to an hour to set.
    Muffin tin filled with cupcake liners containing chocolate batter.
  • When the oat cups have set, remove them from the muffin pan and transfer them to a freezer bag, and store the protein cups in the freezer.
    Three peanut butter and chocolate cups stacked, with a bite taken from the top one, revealing a red filling. Peanuts scattered around.

Video

Notes

  • We highly recommend that you use a drippy, all-natural peanut butter. If you use a peanut butter like Skippy or Jiff, you may need more water.
  • All protein powders are different and might require different amounts of water. If you use a whey or collagen-based protein powder, you will likely need more than ⅓ cup.
  • If you would like the peanut butter center to be drippy, let the cups sit out for 10-15 minutes after removing them from the freezer.

Nutrition

Calories: 297kcal | Carbohydrates: 21g | Protein: 10g | Fat: 21g | Fiber: 3g | Sugar: 13g