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.
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.