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Peanut Butter and Jelly Oatmeal Bake
Easy to make peanut butter and jelly oatmeal bake that's naturally gluten free and dairy free. The perfect way to enjoy a childhood favorite for breakfast. Over 8g protein per serving. Great for meal prep!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 279 kcal
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
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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.
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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.
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Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/pan and make sure oatmeal is evenly spread out.
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Drop jam by teaspoonful onto oatmeal bake, then very gently swirl with a knife.
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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.
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.