Imagine transforming your boring breakfast routine into a protein-packed, nostalgic flavor explosion that takes you back to childhood while fueling your day with incredible nutrition. These Peanut Butter and Jelly Quinoa Cups are not just a recipe—they're a game-changing breakfast innovation that combines the comfort of your favorite childhood sandwich with the supercharged power of quinoa. Perfect for meal preppers, health enthusiasts, and anyone who wants a delicious, grab-and-go breakfast that will make your taste buds dance and your body thank you!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 1 cup cooked quinoa
- 1/2 cup peanut butter
- 1/4 cup honey
- 1/2 cup jelly (your choice)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup oats
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone liners or generously grease with cooking spray to prevent sticking.
- In a large mixing bowl, combine the cooked quinoa, oats, peanut butter, honey, vanilla extract, and salt. Mix thoroughly until all ingredients are well incorporated and form a cohesive mixture.
- Press approximately 2 tablespoons of the quinoa mixture firmly into the bottom of each muffin cup, creating a compact base layer. Use the back of a spoon or your fingers to ensure an even distribution.
- Add a small dollop (about 1 teaspoon) of jelly on top of the quinoa base in each muffin cup, spreading it gently to cover most of the surface.
- Top each cup with the remaining quinoa mixture, carefully covering the jelly layer and smoothing the surface with a spoon or spatula.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the tops appear slightly crisp.
- Remove from the oven and let the quinoa cups cool in the tin for 10 minutes to allow them to set and become firm.
- Carefully remove the cups from the tin and transfer to a wire rack to cool completely. The cups will become more stable as they cool.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer preservation.
Tips
- Use day-old or cooled quinoa to prevent excess moisture in your cups
- Press the quinoa mixture firmly to ensure compact, sturdy cups that won't fall apart
- Experiment with different jellies like raspberry, strawberry, or grape for variety
- For a gluten-free version, ensure your oats are certified gluten-free
- Let the cups cool completely before removing to maintain their shape
- If the cups stick, run a knife gently around the edges to help release them
- For extra protein, consider adding a scoop of protein powder to the quinoa mixture
- These cups can be a fantastic post-workout snack or quick breakfast option
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 6g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
