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Baked Stuffed Oat Cups

Quick breakfast bites are a must during the week, and these oat cups are the perfect thing! Stuffed with strawberry preserves they’re a delicious and low-budget snack.

halved baked oat cup revealing strawberry jam inside, next to whole oatmeal cups

If you’ve ever had Bobo’s Stuffed Oat Bites, these may look a little familiar. I love those as a quick snack, but the cost of them pushed me to make my own at home. Now, I don’t call this a copy-cat recipe because I did want them a little less dry than the store-bought bites, and the ingredients are just barely different.

oats, chia seeds, other ingredients in ramekins on cutting board

Are these picture-perfect, mass-produced-looking bites? No. Are they tasty, allergy-friendly, oil-free, and SUPER easy to make? Absolutely! Usually when I buy the Bobo’s bites I get the apple ones, but for these I wanted to lean into Spring flavors with the strawberry preserves.

making oat base for cups

Substitutes + Tips:

  • Rolled oats – if you need these to be guaranteed gluten-free, please buy the GF rolled oats from Bob’s Red Mill or similar brands.
  • Chia seeds – ground flaxseeds will also work here in place of chia seeds, and will have a slightly nuttier flavor.
  • Agave nectar – you can also use maple syrup or similar liquid sweetener, and adjust to taste, but know that the liquid quantity also helps with the consistency of the end product!
  • Non-dairy milk – I used unsweetened, plain oat milk for this to keep it allergy-friendly, but using soy milk instead will increase the protein content.
  • Strawberry preserves – I like the consistency of this over jelly, but you’re welcome to try out whatever you have on hand and see how it goes. These bites are pretty forgiving!
  • Other fruit options – pretty much any form of preserves, though better if not super-chunky. Also, apple fruit spread, peach, grape, etc. etc.
  • Mix-ins – as mentioned, I wanted to keep this recipe simple and allergy-friendly, but in the future I will be adding some chopped peanuts or almonds, or even some coconut flakes to the oat base to switch it up!
  • Scoops – Using small scoops for this is awesome, I got mine at Costco a few years ago, one is 2-tablespoon-sized (30 ml), and the other is just over 2-teaspoon-sized (roughly 11 ml), which was perfect for assembling these!
  • Toasted – if you have a little more time to make these, I think toasting the oats in a pan over medium heat for a couple of minutes would add some great flavor! I’m definitely trying that out next time.
assembling baked oat cups with strawberry preserves in the middle

Cost comparison:

  • Bobo’s Stuff’d Oat Bites (on avg at the time of this posting): $4.99/box of 5 or $29.99/box of 30, about $1 per bite.
  • These oat bites (calculated using Bob’s Red Mill organic oats, Sprout’s strawberry preserves, oat milk, Costco agave, Costco vanilla, and chia seeds by weight): $5.28/dozen or $.44 per bite, so less than half the cost! This could be even less if you buy conventional rolled oats.
close up of halved baked oat cup revealing strawberry jam inside
Yield: 12 cups

Baked Stuffed Oat Cups

halved baked oat cup revealing strawberry jam inside, next to whole oatmeal cups

Quick breakfast bites are a must during the week, and these oat cups are the perfect thing! Stuffed with strawberry preserves they're a delicious and low-budget snack.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 cup (235 ml) unsweetened non-dairy milk
  • 2/3 cup (160 ml) water
  • 1/3 cup (80 ml) agave nectar
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (275 g) rolled oats
  • 2 tablespoons (17 g) chia seeds
  • 1/2 teaspoon sea salt
  • 1/2 cup (160 g) strawberry preserves*

Instructions

  1. Preheat oven to 350F and line a 12-count cupcake pan with liners.
  2. In a blender place milk, water, agave nectar, vanilla, oats, chia seeds, and salt, in that order, cover with lid and pulse 7 to 10 times for about 2 seconds each time. The mixture should be well-combined and the oats broken down to roughly half their original size.
  3. Scoop 2 tablespoons of oat mixture into each cupcake liner. Then, scoop 2 teaspoons of preserves into the center of each liner, followed by roughly 2 more tablespoons of the oat mixture, or until all of it is used up. I used a cookie dough scoop and an even smaller scoop to make this easier, but spoons work just fine!
  4. Bake oat cups for 30 minutes, or until the edges start to brown, and steam has dissipated. Once baked, place on cooling rack and gently press the tops of the cups down with a fork, if they split from the steam during baking.
  5. After cooling for 5 minutes, carefully pull the cups out of the baking sheet and place directly on cooling rack so that they do not steam themselves and get soggy. Once room temperature, store in an air-tight bag or container in the fridge for up to 7 days. Enjoy!

Notes

  • *You may be tempted to use more jam filling - DO NOT! If it leaks out of the sides it will make it harder to unwrap the oat cups, and mess up the balance of moisture.
  • Chia seeds - ground flaxseeds will also work here in place of chia seeds, and will have a slightly nuttier flavor.
  • Agave nectar - you can also use maple syrup or similar liquid sweetener, and adjust to taste, but know that the liquid quantity also helps with the consistency of the end product!
  • Strawberry preserves - I like the consistency of this over jelly, but you're welcome to try out whatever you have on hand and see how it goes. These bites are pretty forgiving!
  • Other fruit options - pretty much any form of preserves, though better if not super-chunky. Also, apple fruit spread, peach, grape, etc. etc.
  • Mix-ins - as mentioned, I wanted to keep this recipe simple and allergy-friendly, but in the future I will be adding some chopped peanuts or almonds, or even some coconut flakes to the oat base to switch it up!

Nutrition Information:

Yield:

12

Serving Size:

1 cup

Amount Per Serving: Calories: 143Total Fat: 2gUnsaturated Fat: 1gSodium: 107mgCarbohydrates: 24gFiber: 3gSugar: 11gProtein: 3g

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baked oat cups on a cooling rack on white marble

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