Bocconcini d’avena

Ingredienti

• 1 3/4 Cups Old Fashioned Rolled Oats (– leveled (170 grams))
• 1/2 Cup All Purpose Flour (– spooned and leveled (62 grams))
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 3/4 tsp Kosher Salt
• 2 Large Eggs (– 1 whole egg + 1 egg yolk; beaten together)
• 3/4 Cup Whole Milk
• 1/2 Cup Creamy Peanut Butter (– packed and leveled (125 grams); plus, more for garnish (SEE NOTES))
• 1/4 Cup Honey ((sub: Pure Maple Syrup))
• 3 TBS Dark Brown Sugar (– packed (38 grams))
• 2 TBS Vegetable Oil
• 1 tsp Pure Vanilla Extract
• 1/2 Cup Jelly, Jam, or Preserves ( – any flavor you love)

Preparazione

1. 1

   Preheat Oven and Prep Pan: Arrange oven rack to the center position and then preheat the oven to 350-degrees Fahrenheit. Spray a standard muffin tin with nonstick cooking spray or use a silicone muffin pan and then set aside.

2. 2

   Combine Dry Ingredients: In a medium mixing bowl, combine the oats, flour, baking powder, baking soda, cinnamon, and salt. Use a whisk and stir to fully combine the ingredients. Then, set the bowl aside.

3. 3

   Combine Wet Ingredients: In a large mixing bowl, combine the whisked eggs, whole milk, creamy peanut butter, honey, sugar, oil, and pure vanilla extract. Use a whisk and stir until the ingredients are fully combined.

4. 4

   Add Dry Ingredients to Wet Ingredients: Add Dry to Wet: Pour the dry ingredients into the wet ingredients. Then use a rubber spatula and stir the ingredients together until they’re fully combined and homogamous. (Note: Oat mixture will look very wet.)

5. 5

   Layer Oat Batter with Jam in Muffin Pan: Using a small cookie scoop or a spoon, scoop about a tablespoon and a half of the oatmeal mixture into each muffin tin. Then, use the tip of the spoon to form a small divot in the center of the oatmeal mixture to form a little cup shape. Next, dollop 2 teaspoons of jelly, jam, or preserves into the center of the cup. Top with a tablespoon of the oat mixture. Repeat until all the muffin tin molds are filled with the jelly and oats.

6. 6

   Bake Oat Bites: Transfer the pb&j oatmeal muffins to the preheated oven and bake for 20-24 minutes, or until the oat cups are golden and set.

7. 7

   Let Muffins Cool: Remove the oatmeal cookie cups from the oven and place on a wire rack. Let the baked oatmeal bites cool in the pan for 5 minutes. Then, remove the peanut butter and jelly oatmeal cups from the muffin tin and place on the wire rack to cool completely.

8. 8

   Serve Oat Bites Recipe: Drizzle the top of your jelly stuffed oatmeal snack with peanut butter and dust with ground cinnamon or cinnamon sugar if using. Enjoy!