Comments on: Nut Butter and Jelly Baked Oatmeal Cups

By: Lauren

Lauren — Wed, 22 Dec 2021 02:01:16 +0000

In reply to Christina. any dairy or nondairy milk of your choice will work!

By: Christina

Christina — Mon, 20 Dec 2021 17:36:30 +0000

Wanting to make some for my husband but he can’t have coconut. What could I use in place of it?

By: Lauren Keating

Lauren Keating — Wed, 18 Apr 2018 23:08:17 +0000

In reply to Candace. What kind of nut butter and jelly did you use?

By: Candace

Candace — Tue, 17 Apr 2018 14:02:16 +0000

We liked these but thought they were a little bland. Any suggestions on how to make them more flavorful?

By: Stevie

Stevie — Sat, 03 Mar 2018 21:04:42 +0000

I’m making mine right now! But what do you mean by the top being dry exactly? My edges are starting to brown and the oat all looks dry enough, but the preserves still look wet. Is that okay and will the preserves harden enough to not be a mess after they cool?

By: Lauren Keating

Lauren Keating — Tue, 03 Oct 2017 22:45:48 +0000

In reply to Ulla. I'm so glad you liked them, and I hope your daughter feels better soon! Current jelly sounds amazing!

By: Ulla

Ulla — Tue, 03 Oct 2017 15:45:43 +0000

Little girl is home sick from school so my plans for the day had to be revised. I ended up making these – so good! I used peanut butter and red currant jelly, and made some as regular sized cups (took about 45 minutes to bake) and some in the mini cupcake pan (baked for about 25 minutes). Looking forward to experimenting with other butters/jellys.