I came up with this recipe last summer when I made a large batch of homemade sugar-free blueberry jam and didn’t know what to do with it all. I don’t eat PB&J sandwiches very often so I created this jam-filled snack. These cups can be eaten for breakfast or as a healthy snack or dessert. You can use any type of jam you like, but try to find an organic jam with little to no sugar added to keep this treat healthy.
Yield: 12 cups
- 1 1/2 cups rolled oats
- 1 1/4 cups oat flour*
- 1/2 cup virgin coconut oil
- 1/2 cup maple syrup
- 1/2 tsp vanilla extract
- 1 1/2 cups jam of choice
*To create oat flour, simply grind oats in a coffee grinder or food processor (1 cup of oats will NOT equal 1 cup of oat flour, so measure again after you grind the oats). You can also substitute whole wheat flour if gluten is not a problem for you.
1. Preheat oven to 350*F. Grease a muffin pan or line with cupcake liners.
2. In a large bowl, combine all of the ingredients except the jam. Mix well. Place a tbsp of the oat mixture into each cup and press down with the back of a spoon or your fingertips. Place in oven for 10-15 mins until golden. Remove from oven.
3. Add 1 1/2 tbsp of jam into each cup, then add a tbsp of the oat mixture on top. If you have extra oat mixture, just distribute it evenly among the cups. Place them back in the oven for another 15-20 mins, until the cups have browned slightly on top. Allow the cups to cool in pan for at least 10 mins before removing.