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peanut butter and jelly oatmeal bake in a pan
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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.
Course Breakfast, Dairy Free, Gluten Free, Healthy
Cuisine American
Keyword pb&j baked oatmeal, pb&j oatmeal bake, peanut butter and jelly baked oatmeal, peanut butter and jelly oatmeal, peanut butter and jelly oatmeal bake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 339cal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • 2 tablespoons melted and cooled coconut oil (can also sub melted butter)
  • ½ cup (128 grams) natural creamy peanut butter (only peanuts and salt)
  • 2 tablespoons pure maple syrup
  • 2 large eggs, at room temperature
  • ¾ cups (180 grams) milk of choice (I use almond milk)
  • 1 teaspoon vanilla extract
  • 2 cups (190 grams) old fashioned rolled oats, gluten free if desired
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ⅓ cup low sugar strawberry or raspberry jam

Instructions

  • Preheat oven to 350 degrees F. Grease an 8x8 inch baking pan with nonstick cooking spray.
  • In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, eggs, almond milk and vanilla. Whisk together until well combined and no large lumps of peanut butter remain.
  • Fold in oats, baking powder, cinnamon and salt. Pour into the prepared pan and make sure oatmeal is evenly spread out.
  • Drop jam by heaping teaspoonful onto oatmeal bake, then very gently swirl with a knife 1 to 2 times back and forth. Don't swirl too much or the jam with drop to the bottom of the batter.
  • Bake for 25 to 35 minutes until barely golden brown. Cut into 6 servings and enjoy with milk, greek yogurt or fresh berries. I also love it with a little extra peanut butter on top.

Notes

Leftovers should be kept in an airtight container in the fridge for up 5 days. See post for freezing instructions.
Feel free to bake into 8-10 individual oatmeal cups for an easy, portable breakfast. Use muffin liners and spray with nonstick cooking spray.

Nutrition

Serving: 1slice (based on 6) | Calories: 339cal | Carbohydrates: 36.5g | Protein: 11.3g | Fat: 19.7g | Saturated Fat: 6.5g | Fiber: 6.9g | Sugar: 6.3g
Monique Volz of AmbitiousKitchen.com