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, amen.
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 and Jelly Oatmeal. It’s baked to perfection and I’m seriously 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.
What you’ll need to make this peanut butter & jelly oatmeal bake
Not only is this PB&J baked oatmeal delicious, but it’s also SO easy to make and uses super simple ingredients. Here’s what you’ll need:
- Coconut oil: to give the oatmeal bake the perfect amount of moisture you’ll need a little coconut oil. Feel free to use melted butter or vegan butter as well.
- Peanut butter: gotta have that rich peanut butter flavor! Be sure to use a natural, drippy peanut butter and feel free to use creamy or crunchy.
- Maple syrup: we’re naturally sweetening this oatmeal bake with just a touch of pure pure maple syrup. You can also use honey.
- Egg: you’ll need one egg in this recipe to hold the oatmeal together. I haven’t tested with a flaxegg but let me know if you do.
- Milk: I use unsweetened almond milk in this recipe but feel free to use any milk you’d like.
- Oats: the bulk of this recipe is made with old fashioned rolled oats. Feel free to use gluten free!
- Baking staples: you’ll also need some baking powder, cinnamon & salt.
- Jam: use any jam or jelly you like! I love using a low sugar strawberry or raspberry jam.
Customize your oatmeal bake
- Mix up the nut butter. If you’re not into peanut butter or are allergic, feel free to use almond butter or cashew butter.
- Add some fresh fruit. I have also found that adding 1/2 cup diced strawberries to the recipe is exceptionally tasty. It’s also delicious with sliced/chopped bananas on top or baked right in.
- Go nuts. This PB&J baked oatmeal would also be delicious with some chopped peanuts, pecans or walnuts stirred in the batter or sprinkled on top.
Can I make this peanut butter and jelly oatmeal bake vegan?
Yes! I think a flax egg or a chia egg will work well in this recipe, but haven’t tested it to be sure. Let me know if you give it a try.
Can I use steel cut or quick oats?
I would not suggest using steel cut oats or quick oats in this recipe as the texture will not be the same.
How to make peanut butter and jelly baked oatmeal
- Prep your pan. Grease a large 9 inch skillet or 8×8 inch pan with cooking spray or coconut oil and preheat your oven to 350 degrees F.
- Mix the wet. In a large bowl mix together all of your wet ingredients until there aren’t any large lumps of peanut butter.
- Stir in the wet. Fold in all of the dried ingredients until well-combined and pour mixture into your pan.
- Dollop the jelly. Drop teaspoonfuls of jam onto the oatmeal bake and gently swirl with a knife.
- Bake & serve. Bake it up until it’s barely golden brown, cut into slices and serve!
Make it into oatmeal cups
For easy, on-the-go PB&J baked oatmeal cups: simply pour the mixture into a prepared muffin tin (I recommend using liners AND spraying with cooking spray) and bake for 20-25 minutes until the oatmeal cups are set and barely golden brown. You’ll likely only get 8-10 baked oatmeal cups.
Meal prep this oatmeal bake
This peanut butter and jelly baked oatmeal can easily be prepped ahead of time! I suggest making it either the morning of or the night before, then cutting into individual servings for easy reheating throughout the week.
Storing & reheating tips
In the fridge
- To store: be sure the peanut butter and jelly oatmeal bake has completely cooled, and then cover the pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 4-5 days.
- To reheat: you can reheat individual slices in the microwave for 30-60 seconds.
In the freezer
- To store: once the baked oatmeal has completely cooled, cut it into 6 squares/slices and wrap each square in plastic wrap and tinfoil. You can also freeze the entire PB&J oatmeal bake for later by wrapping it well and placing it in the freezer.
- To reheat: when you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.
More oatmeal recipes you’ll love
Get all of our recipes using oats here!
I hope you love this easy and delicious peanut butter and jelly oatmeal bake! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Peanut Butter and Jelly Oatmeal Bake
Easy to make peanut butter and jelly oatmeal bake that's naturally sweetened with a bit of pure maple syrup and dollops of your favorite jam. This protein-packed peanut butter and jelly baked oatmeal is gluten free, dairy free and can be made into oatmeal cups! The perfect way to enjoy a childhood favorite for breakfast.
- 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.
Leftovers should be kept in the fridge for up to a week. See post for freezing instructions.
Feel free to bake in individual muffins tins for an easy portable breakfast. Use muffin liners.
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