Photo of PBJ granola cups by WW

PBJ granola cups

Points® value
Total Time
40 min
25 min
15 min


Porridge oats

125 g

Plain White Flour

25 g


75 g

Low Fat Spread

20 g

Smooth Peanut Butter

60 g

Asda Reduced Sugar Strawberry Jam

75 g


  1. Preheat the oven to 160°C, fan 140°C, gas mark 2½. Combine the oats and flour in a bowl. Melt the honey, low-fat spread and peanut butter in a small pan set over a medium-low heat. Stir to combine, then remove from the heat and stir in the oat and flour mixture.
  2. Spoon into a 24-hole silicone mini muffin mould – you’ll have enough mixture to fill 20 of the holes. Use your thumb to press the mixture firmly into each hole and make a dip in the centre to form a cup. Bake for 12 minutes.
  3. Using a teaspoon, divide the jam between the cups then bake for another 3-4 minutes until the jam melts and the cups turn golden. Let cool completely before removing from the mould. The granola cups will keep in an airtight container for up to 5 days