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Peanut Butter–Pecan Oatmeal Jammys
Recipes
Peanut Butter–Pecan Oatmeal Jammys
16 servings
1 hour, 10 minutes total (Active 15 minutes)

Ingredients

  • 1 large egg
  • Parchment paper
  • 2 cups quick-cooking oats
  • ⅓ cup chopped pecans
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 1 medium, ripe banana
  • ½ cup creamy peanut butter
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 16 teaspoons reduced-sugar strawberry jam (or preserves)

Steps

    1. Set egg out to come to room temperature. Line baking sheet with parchment paper. Combine in medium bowl: oats, pecans, baking powder, baking soda, salt, and cinnamon.
    2. Mash banana in large bowl. Whisk in egg, peanut butter, honey, and vanilla until blended. Stir in oatmeal mixture until combined. Scoop (or form) dough into 1-inch balls; chill 30 minutes. Preheat oven to 350°F.
    3. Arrange dough balls on baking sheet and press into ¾-inch-thick discs. Press indentation into center of each disc.
    4. Bake 8–10 minutes until edges are golden and centers are set. Let stand to cool on pan 5 minutes before removing to rack to cool completely. Spoon 1 teaspoon jam into indentation on each cookie. Serve. (Makes about 16 cookies.)

Amount per 1⁄16 recipe serving: Calories 140, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 10mg, Sodium 170mg, Total Carb 16g, Fiber 2g, Total Sugar 5g, (Incl. 3g Added Sugars), Protein 4g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 2%