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oatmeal bake in a cast iron skillet

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 279 kcal
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/pan and make sure oatmeal is evenly spread out.
  4. Drop jam by teaspoonful onto oatmeal bake, then very gently swirl with a knife. 
  5. 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 279 Calories 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.