10m$5.89Peanut Butter Berry Oat Cups
No-bake vegan oat cups with creamy peanut butter, rolled oats, strawberries, blueberries, and pumpkin seeds. They are a kid-friendly, make-ahead snack with soft chew and crunchy seeds.
- Energy
- 290 calories per serving
- Protein
- 9.4 g per serving
- Carbs
- 31.5 g per serving
- Fat
- 15 g per serving
- Sodium
- 149 mg per serving
Shopping options
vanilla extract
1 Teaspoon
McCormick All Natural Pure Vanilla Extract, 4.0 fl oz
4%
maple syrup
0.25 Cup
Maple Grove Farms® 100% Pure Maple Syrup
16%
raw shelled pumpkin seeds
0.25 Cup
Simple Truth® Raw Pepitas
8%
strawberries, hulled and finely diced
0.5 Cup
Fresh Organic Strawberries - 1 LB clamshell
19%
old-fashioned rolled oats
1.5 Cup
Kroger® 100% Whole Grain Old Fashioned Oats
10%
ground flaxseed
2 Tablespoon
Simple Truth Organic® Whole Ground Flaxseed Meal
3%
blueberries, halved
0.5 Cup
Fresh Blueberries - 1 PT Clamshell
25%
ground cinnamon
0.5 Teaspoon
McCormick Ground Cinnamon
2%
creamy peanut butter
0.5 Cup
Creamy Peanut Butter - Kroger - 16 Oz
28%
fine salt
0.13 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- old-fashioned rolled oats-1.5 cups
- creamy peanut butter-0.5 cups
- strawberries-0.5 cups
- blueberries-0.5 cups
- maple syrup-0.25 cups
- raw shelled pumpkin seeds-0.25 cups
- ground flaxseed-2 tbsp
- vanilla extract-1 tsp
- ground cinnamon-0.5 tsp
- fine salt-0.13 tsp
Wash and dry the berries, then hull and finely dice the strawberries and halve the blueberries; line the muffin pan with paper liners.
Wash berries thoroughly before cutting.
Keep fingers clear of the small knife while hulling and cutting berries.
In the mixing bowl, stir together the peanut butter, maple syrup, vanilla, cinnamon, and salt until the mixture is a smooth, glossy binder.
Add the rolled oats and ground flaxseed, then fold until evenly coated and the mixture begins to clump together when pressed.
Gently fold in the strawberries, blueberries, and pumpkin seeds, keeping the berries mostly intact and the seeds evenly distributed.
Divide the mixture among the liners, then press firmly with the back of a spoon to make compact oat cups.
Refrigerate for 45 minutes until the cups feel firm and set.
Serve chilled, and store leftovers covered in the refrigerator for up to 4 days.
For young children, cut cups into small pieces and supervise while eating because seeds and berries can be choking hazards.
Keep the oat cups refrigerated, and do not leave them at room temperature for more than 2 hours.
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