Peanut Butter and Jelly Granola Cups

This recipe was inspired by If You Take a Mouse to School. See more If You Take a Mouse to School activities here. 

 

If you take a mouse to school, he'll ask you for your lunchbox. 

So begins this week's book. And why shouldn't he? Isn't lunch the best part of the school day, with the usual classic Peanut Butter and Jelly Sandwich, some cold milk, and a chocolate chip cookie for dessert? 

We've transformed the classic flavors of a school lunch into packable, portable granola cups that work especially well as an afternoon snack. They include a secret ingredient that adds to the chewy, sweet flavor and adds a healthy vegetable boost to these treats. 

 

Young Readers in the Kitchen

Kids can help mash the sweet potato and stir all the ingredients together, scoop the batter into the muffin wells, and top each with jelly and a sprinkle of oats. 

 

Peanut Butter and Jelly Granola Cups

Originally inspired by this recipe.

Ingredients

• 1/2 cup peeled, cooked, and mashed sweet potato
• 1/2 cup peanut butter
• 1/4 cup honey
• 1 egg
• 2 cups rolled oats, plus about 1/4 cup for topping 
• about 1/3 cup any flavor jelly (we used grape)

1. Heat oven to 350 degrees Fahrenheit. Spray 9 wells of a cupcake pan with nonstick cooking spray.
2. In a large bowl, stir together mashed sweet potato, peanut butter, honey, and egg. Stir in oats until well combined. 
3. Divide batter among the 9 wells of the prepared pan. Top each cup with about 2 teaspoons jelly. Sprinkle additional oats on top if desired. 
   
   Tip: Fill the final 3 cupcake wells halfway with water to prevent burning.
   
    
   
    
4. Bake for about 15 minutes, until lightly golden at the edges. Remove from oven and allow to cool 5 to 10 minutes before running a knife around edges to loosen and remove from pan.  
   
   

Comments

[Gina]

Oh, can't wait to try these out with my little guy! Thanks for sharing! :)

[Lexie]

Thanks for stopping by! Hope you enjoy!