These Dairy Free Individual baked oatmeals filled with peanut butter, banana and jelly will rock your world!
Here you have a healthy little individual baked oatmeal with the flavors of peanut butter and banana throughout the batter and a soft center that oozes of delicious jelly!
This is the newest version of my ever popular Personalized Baked Oatmeal recipe!
These are still super easy to make as are all the other versions. Once the batter is mixed you make a little well in each cup and drop a teaspoon of jelly inside. They bake a bit longer than the usual time of all other other recipes but it's worth it!
If you want to eat them warm then I suggest using a fork! But once cooled and stored in the fridge they can easily be reheated for about 30 seconds and hold together perfectly to take on the go!
If you've tried or seen my baked oatmeal recipes than you may know I do have a Steel Cut PB & J version of this as well. Of course each time I make a new version I change things a bit and this one is no exception. The original recipe uses applesauce in place of oil or butter but this version I share today does not contain any!
My hubby has stated these are the BEST version YET! He absolutely loves them as does my daughter and myself of course. My boys are allergic to peanuts so they weren't able to try them. If peanut butter and jelly isn't your thing, I have PLENTY of other versions for you to try!
Add whatever jelly flavor you like. I used Polaner in apricot and raspberry. It's all fruit no sugar added. Top with crushed peanuts or leave plain. You don't HAVE to add jelly either. You can make these just peanut butter banana baked oatmeal instead. But the oozing center is really delish!
Other Baked Oatmeal Recipes:
- Baked Oatmeal (9 by 13 dish)
- Individual Chocolate Baked Oatmeal
- Personalized Pumpkin Baked Oatmeal Cups
- Personal Sized Low Fat Protein Baked Oatmeal Cups
- Personalized Steel Cut Oat Cups
- PB & J Steel Cut Oat Cups
- The Very First Original Version: Personal Sized Baked Oatmeal with Individual Toppings
Individual Peanut Butter Banana Jelly Filled Baked Oatmeal {Dairy Free}
Ingredients
- 3 ripe banana’s mashed
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups quick or rolled oats
- ½ tablespoon powdered stevia
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup peanut butter all natural, no sugar added
- 1 ½ cups water
- 16 teaspoons or about 2 ½ ounces all natural jelly, no sugar added (I used Polaner All Fruit)
- optional: chopped peanuts
Instructions
- Preheat oven to 350 degrees.
- In a small bowl mix bananas, egg and vanilla.
- In a large bowl mix together oats, stevia, cinnamon, baking powder and salt.
- In a microwavable bowl add peanut butter and heat 45 seconds until melted.
- Combine banana mixture, peanut butter and water into dry ingredients and stir until well combined.
- Spray a muffin tin or use silicone muffin cups and pour batter into each muffin cup.
- Using a spoon, make a small well in each muffin.
- Place 1 teaspoon of jelly into each muffin cup.
- Top with peanuts if desired. Bake 40 minutes.
- Let cool on wire wrack for 15 minutes then remove to finish cooling on wire rack. Bake only 30 minutes if not using jelly in center.
- Store in refrigerator or freeze in ziploc bags.
- Thaw overnight and reheat in microwave for 30 seconds.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Susanne
I have these in the oven right now... hope they will turn out great.
I live in Denmark and had to convert the measurements into grams instead of cups and I was wondering if I have too much oats in mine as the batter is really thick. Do you by chance know if 3 cups is the same as 335 grams??
On another note...I just found you site and I just love it!!!!
So many things I would like to try... thank you so much!!
Crystal
Yum! These were delicious! I heated mine up with just a bit of unsweetened almond milk on top.
Lauri
I would like to make these for my staff meeting tomorrow, but one of my employees is NOT a fan of banana. If I used unsweetened applesauce instead of 3 mashed bananas...how much do you think I should use ?
Brenda
I'm not sure they would hold together without the banana to be honest. It's a much thicker consistency. You could try my PB & J steel cut baked oatmeal which uses only 1 banana: https://www.sugarfreemom.com/recipes/personalized-baked-steel-cut-oat-cups-no-added-sugar/
Lauri
Thanks !
Soph
Just put these in the oven for a quick on the go breakfast tomorrow. I only used 1/3 of the recipe and added a second banana, used only 1 egg white and ommited the water. They still turned out more liquidy than yours on the picture so I filled half of the batter into my moulds, then added the jellly (homemade apricot and raspberry - nom nom!) and then another layer of the batter. They smell really great already! Thank you so much for the recipe!
Ashley @ Coffee Cake and Cardio
Those look amazing!
Brenda
thank you!
Kelly Martin
This looks and sounds delicious, I saw it on bloglovin and was intrigued as I wondered how you could incorporate jelly into peanut butter and then I realised you meant jam LOL we in the UK call Jelly that wobbly gelatin like party food children have at parties. Must try above recipe.
Brenda
Oh that's what we call JELLO!!! Too funny, yes it's like jam, same thing. Very yummy!
Danika
Haha yes, I too found it odd that the recipe used 'jelly', I then realised that your version of 'jelly' is my version of jam!
Megan
These look great, i think my kids would like them. I love baked oatmeal!
zahra
I saw this recipe and would like your help in making it sugar free and low carb can you please help.
Bread Ingredients:
1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen
Lemon Syrup Ingredients:
1/3 cup fresh lemon juice
1/3 cup sugar
Lemon Glaze Ingredients:
1 cup powdered sugar
3-4 tbsp fresh lemon juice
Directions:
Preheat the oven to 350 degrees. Grease the bottom and sides of a 9×5″ loaf pan, dust with flour, and tap out excess.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.
Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.
Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.
Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.
While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.
To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.