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Home » Recipes » PB&J Oat Pies
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PB&J Oat Pies

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

Crust

Fillings

  • 5 oz Peanut Butter
  • 7 oz Marshmallow Cream divided
  • 1 Tbsp Unsalted Butter (softened)
  • 1-1/2 cups Blackberry Jam
  • 4 oz Cream Cheese soft

Caramelized Oats

Directions

Crust

Step 1

Preheat oven to 325°F. Grease a 12 serving cupcake tin.

Step 2

Cream butter and sugar until smooth. Add yolks and vanilla and mix until combined. Add dry ingredients and mix until fully combined.

Step 3

Press mixture into the bottoms of each cup cake tin. Bake at 325°F for 10 - 15 minutes.

Fillings

Step 1

For Peanut Butter Filling:

Combine peanut butter, 4 oz of marshmallow cream and soft butter until smooth.


For Cream Cheese Filling:

Combine soft cream cheese and 3 oz marshmallow cream until smooth.

Step 2

Assembly:

Layer 2 Tbsp peanut butter filling onto the top of each prepared crust in the muffing tins. Top with 2 Tbsp blackberry jam then 2 Tbsp cream cheese filling.

Freeze until firm.

Caramelized Oats

Step 1

Bring sugar and water to a boil in a skillet. Add oats and flax seeds and remove from heat. Stir constantly until sugar crystallizes and forms a white powder over the oats and flax.

Step 2

Return skillet to heat and cook until sugar is golden and caramelized. Place on a greased cookie sheet and let cool.

Step 3

Remove the pies from the freezer and run a knife around the edge of each. Invert muffin tin to unmold the pies. Set right side up on a serving platter and let soften slightly. Top each with 4 tsp of caramelized oats.

Serves 12.
PB&J Oat Pies

Servings: 12

Rating

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Products Used in this Recipe

Flours & Meals
Unbleached White All Purpose Flour

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Heart Health Month
Steel Cut Oats

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Gluten Free
Golden Flaxseed

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Heart Health Month
Steel Cut Oats

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Gluten Free
Golden Flaxseed

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