Individual Peanut Butter Banana Jelly Filled Baked Oatmeal {Dairy Free}
Individual Peanut Butter Banana Jelly Filled Baked Oatmeal {Dairy Free} might be a good recipe to expand your morn meal recipe box. For 25 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 156 calories, 5g of protein, and 6g of fat per serving. This recipe serves 16. 1005 people were impressed by this recipe. Head to the store and pick up baking powder, rolled oats, stevia, and a few other things to make it today. From preparation to the plate, this recipe takes about 50 minutes. It is brought to you by Sugar Free Mom. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is pretty good. Individual Chocolate Baked Oatmeal: Gluten & Dairy Free, Peanut Butter & Jelly Baked Oatmeal, and peanut butter and jelly baked oatmeal are very similar to this recipe.
Servings: 16
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
2 teaspoons baking powder
3 ripe banana's, mashed
1 egg
2 teaspoons ground cinnamon
16 teaspoons (or about 2½ ounces) all natural jelly, no sugar added (I used Polaner All Fruit)
½ cup peanut butter, all natural, no sugar added
optional: chopped peanuts
3 cups quick or rolled oats
½ teaspoon salt
½ tablespoon powdered stevia
1 teaspoon vanilla extract
1½ cups water
Equipment:
bowl
oven
silicone muffin liners
muffin tray
wire rack
ziploc bags
microwave
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Place 1 teaspoon of jelly into each muffin cup.Top with peanuts if desired.
4. Bake 40 minutes.
5. Let cool on wire wrack for 15 minutes then remove to finish cooling on wire rack.
6. 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.
Nutrition Information:
covered percent of daily need
