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.
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 Time10minutes
Cook Time30minutes
Total Time40minutes
Servings6servings
Calories279kcal
AuthorMonique Volz of AmbitiousKitchen.com
Ingredients
1 1/2tablespoonsmelted and cooled coconut oil (can also sub melted butter)
1/2cupnatural drippy peanut butter (creamy or chunky)
1tablespoonpure maple syrup or honey
1egg, slightly beaten
1 1/2cupsunsweetened almond milk
1 1/2cupsold fashioned rolled oats, gluten free if desired
1/2teaspoonbaking powder
1/2teaspooncinnamon
1/8teaspoonsalt
1/4cuplow sugar strawberry or raspberry jam
Instructions
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.
Recipe Notes
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.
Nutrition Facts
Peanut Butter and Jelly Oatmeal Bake
Amount Per Serving (1 serving)
Calories 279Calories from Fat 154
% Daily Value*
Fat 17.1g26%
Saturated Fat 5.2g33%
Carbohydrates 25.1g8%
Fiber 4.2g18%
Sugar 6.5g7%
Protein 8.9g18%
* Percent Daily Values are based on a 2000 calorie diet.