Easy to make peanut butter and jelly oatmeal bake that’s naturally gluten free and dairy free. The perfect way to enjoy a childhood favorite for breakfast. Over 8g protein per serving. Great for meal prep!
All I could think about last week was peanut butter and jelly variations.
Peanut butter jelly breakfast toast with extra crunchy chia seeds. Peanut butter on a cinnamon raisin bagel (omg). Peanut butter and fresh strawberries spread on banana muffins. Peanut butter and jelly stuffed french toast.
Peanut butter and jelly forever and ever.
It’s funny, but PB&J doesn’t feel like a nostalgic food to me. My parents never excessively packed my lunch box with it, nor did they buy me those weird little pasty white crustless frozen PB&J sandwiches from Smucker’s. So I actually have no real reason or knowledge of why the flavor has been an necessity in my life as of late; however I can’t help but CRAVE it.
Speaking of PB&J, what’s your favorite combo? I usually to go with crunchy peanut butter and raspberry jam. The grape tends to be way too sweet for me; however I realize it’s what many grew up on and will forever adore. Last week I tried apricot preserves on peanut butter toast, which was fantastic. So many variations, too little time.
Today I wanted to share a recipe I created for all you PB&J lovers: Peanut Butter Jelly BAKED Oatmeal! I am having a moment with this beautiful breakfast skillet because it’s FULL of peanut butter flavor, healthy fats and provides over 8g protein per serving.
By now I think we all know that meal prep is most of the most important things you must do in order to maintain a healthy lifestyle. Having meals and snacks prepared for a busy week ahead prevents you from eating out, snacking on junk food, or hitting up the drive thru. This oatmeal contains ingredients that you probably already have in your pantry so it’ll be easy to whip up!
I suggest making it either the morning of or the night before, then cutting into individual servings for easy reheating throughout the week. If you’re not into peanut butter or are allergic, feel free to use almond or cashew butter. I have also found that adding in 1/2 cup diced strawberries to the recipe is exceptionally tasty.
Here’s to a nutritious breakfast and an amazing week ahead. xo.
See how to make this oatmeal bake:
- Serves: 6
- Serving size: 1/6th of recipe
- Calories: 279
- Fat: 17.1g
- Saturated fat: 5.2g
- Carbohydrates: 25.1g
- Sugar: 6.5g
- Fiber: 4.2g
- Protein: 8.9g
- 1 1/2 tablespoons melted and cooled coconut oil (can also sub melted butter)
- 1/2 cup natural drippy peanut butter (creamy or chunky)
- 1 tablespoon pure maple syrup or honey
- 1 egg, slightly beaten
- 1 1/2 cups unsweetened almond milk
- 1 1/2 cups old fashioned rolled oats, gluten free if desired
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 cup low sugar strawberry or raspberry jam
- Preheat oven to 350 degrees F. Grease a large skillet or 8x8 inch baking pan with coconut oil or generously spray with nonstick cooking spray.
- In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain. Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/pan and make sure oatmeal is evenly spread out. Drop jam by teaspoonful onto oatmeal bake, then very gently swirl with a knife. Bake for 30-35 minutes until barely golden brown. Cut into 6 servings and enjoy with almond milk.
To make vegan: Use a flax or chia egg instead of a regular egg. Make sure to use maple syrup instead of honey.
Recipe by: Monique Volz // Photography by: Sarah Fennel
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