PB&J Oatmeal Bites

Peanut butter jelly time! We took one of our favorites, Oatmeal Bites that we haven’t posted on here for while (but variations on Instagram), and Peanut Butter Lover Muffins put them together and added jelly to make PB&J Oatmeal Bites! Little bite size peanut butter oatmeal muffins with jam in the middle (we like Crofter’s Organic Raspberry Spread)! If you really want a treat and love peanut butter as much as we do top them with peanut butter! Either way they are delicious! You can make them quickly mixing by hand and keep the oatmeal texture or make them in a Vitamix or food processor for a smoother muffin texture. Pair them with a smoothie for a healthy, fun, and filling breakfast! Or my kids also enjoy them for snack or packed in their lunches! With very little sweetener added, only 3 tablespoons of maple syrup or honey, and and whole food ingredients they are healthier than your traditional PB&J sandwich and kids think they are fun and they are getting a treat. These PB&J Oatmeal Bites aren’t just for kids my husband and I love them too! A batch doesn’t last a day in our house!

Are you a PB&J lover? What is your favorite peanut butter and jelly food besides the classic PB&J sandwich?

PB&J Oatmeal Bites
Makes 32-36 mini muffin bites
2 medium ripe bananas, mashed / pureed
½c creamy peanut butter  (used Peanut Butter & Co Smooth Operator)
¼c  unsweetened applesauce
2 eggs, or flax eggs (2TBSP and 6 TBSP water)
1c milk almond milk, or non dairy milk of choice (used Silk Unsweetened Vanilla Almond Milk)
2c Purely Elizabeth Ancient Grain Oatmeal Organic Original, alternately used rough chopped oatmeal or quinoa flakes of choice
2 tsp baking powder
1/2 tsp salt
2 tsp vanilla extract
3 TBSP maple syrup, honey, or coconut palm sugar
1/2c jam or jelly of choice (used Crofter’s Organic Raspberry Spread)

Optional:
1/2c or more! peanut butter for “frosting”, optional (used half Peanut Butter & Co Smooth Operator)

Preheat oven to 375. Place jam/jelly into a ziploc bag (corner will be cut to pipe jam into muffins) or pastry bag with a tip large enough to squeeze jam/jelly through and set aside. Alternatively you can also spoon jam into the middle of the muffins.

For textured oatmeal bites:
In a medium bowl mix together oats, baking powder, and salt, set aside. In a large bowl combine mashed/pureed bananas, peanut butter, applesauce, vanilla, and sweetener until smooth. Add milk and beaten eggs or prepared flax eggs. Add the dry ingredients into the wet ingredients and stir until just combine. Spray mini muffin tin with non stick spray or line with mini paper liners. Spoon batter into prepared tins filling 1/3 of the way. Cut tip in the corner of ziploc if using. Pipe or spoon jam into the middle of the muffins, about 1/2-1 tsp per muffin. Top with muffin batter, these won’t puff up too much so you can fill them to the top of the molds. Bake 18-20 minutes.

For less texture oatmeal bites (food processor/blender method):
If using traditional rolled oats and you want a very smooth texture chop oats ahead of time. In a Vitamix (blender), or food processor, blend together banana, peanut butter, applesauce, eggs/flax eggs, milk, vanilla, and sweetener until smooth. Sprinkle salt and baking powder in and add oats, blend until just combine. Tap Vitamix container on the counter to let excess air bubbles escape. Spray mini muffin tin with non stick spray or line with mini paper liners. Spoon batter into prepared tins filling 1/3 of the way. Cut tip in the corner of ziploc if using. Pipe or spoon jam into the middle of the muffins, about 1/2-1 tsp per muffin. Top with muffin batter, these won’t puff up too much so you can fill them to the top of the molds. Bake 18-20 minutes.

Let oatmeal bites cool slightly before removing from pan. Top all or some with optional peanut butter and enjoy!