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I have a love-hate relationship with Daylight Savings Time. Part of it is because I really don’t understand why we bother to change the time in this day – but that’s a rant for another day.
On the one hand I love getting out of work and still seeing the sun, but mornings are brutal. This is one of those change over weeks, where waking is exceptionally difficult. Suffice to say, breakfast is a challenge, I’d rather have something quick that I can grab-and-go, but those choices include either processed foods, or really not filling.
The strawberry jam can also be used on waffles, or as a cheesecake topping!
Speaking of strawberries – one of my favorite summer fruits – needless to say, these oatmeal cups will be part of the routine in the summer.
But – the best part about this recipe is that this can be easily replicated with so many fruit and flavor combinations – mixed berry, cherries, peach, maybe apple-cinnamon?
I finished my strawberry cups with a simple vanilla glaze – but that can easily be omitted.
Here’s the recipe – try it yourself, tell me what you think!
Strawberry Oatmeal Jam Cups
1 cup chopped, fresh strawberries
1 tbsp sugar
2 cups oats (I used quick oats, but old-fashioned would work too)
1/4 cup whole-wheat flour
1/4 cup protein powder*
1/4 cup brown sugar (light or dark)
1/2 cup smooth, natural peanut butter
1/4 cup almond milk (2% or skim works too)
1/4 tsp salt
1 tsp cinnamon
1 large egg, beaten
Dark chocolate chips (optional)
*Protein powder can be eliminated, just increase the amounts of flour or oats to compensate.
- Over medium heat on the stove stop in a small sauce pan, heat the chopped strawberries with the sugar, mixing often – for about 10 minutes.
- Remove from heat and let cool.
PS: This mixture can also be used as a sauce on waffles or cheesecake.
- Preheat oven to 325-F degrees
- In a large mixing bowl, add oats, flour, protein powder, sugar, salt and cinnamon.
- Add peanut butter, milk and egg to bind the dry ingredients together. It will resemble a wet crumbly texture
- Fold in dark chocolate chips if using
- Line a muffin pan with paper/plastic liners
- In each cup add 1 tablespoon of the batter until half the batter has been used up (about 12)
- Top each cup with one spoon of the strawberry “jam”.
- Top with oat batter to finish jam cup.
- Bake in the oven at 325-F for 25-35 minutes, until they look golden brown
- Let them cool for about 10 minutes before removing from muffin tin
- Drizzle with vanilla glaze
- Mix one tbsp of icing sugar, 2 tsbp of water and a dash of vanilla
- Drizzle on top of the oatmeal cups