PB & Raspberry Jam Oat Cups
I have a thing.
I just want to give you the recipe.
No write up.
Just food.
PB & Raspberry Jam Oat Cups
These PB & Raspberry Jam Oat Cups are a light, snack-sized treat made in a mini muffin silicone mold and baked at 350°F for 25 minutes. The oat base comes together with almond milk, maple syrup, applesauce, PB2 mixed nut butter, and quick oats… then each cup gets a small crater pressed in before being filled with raspberry jam. Once cooled, they are finished with a drizzle of almond butter. The recipe makes 24 cups and comes in at around 50 calories per serving.
Servings: 24 Cups
Calories: 65kcal
Ingredients
- ½ cup almond milk unsweetened vanilla
- ¼ cup maple syrup
- ¼ cup applesauce unsweetened
- ¼ cup Pb2 mixed nut butter
- 1 ½ cup quick oats
- ½ tsp baking powder
- ¼ tsp salt
- raspberry jam
- 1 Tbsp almond butter for drizzle
Instructions
- Combine all ingredients except for jam and vanilla almond butter.
- Fill 24 cup mini muffin silicone holder and place on baking sheet.
- Press a small crater into each one and add raspberry jam.
- Bake 350 Fahrenheit for 25 minutes.
- Cool for 10 minutes and drizzle with vanilla almond butter.
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