This family favorite peanut butter and jelly baked oatmeal is an easy and healthy breakfast or meal prep recipe that tastes like dessert!
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Wake up and start your day off right with this peanut butter and jelly baked oatmeal. Seriously, is there a better duo than peanut butter and jelly?
If you’ve been on my site or my Instagram feed before, then you know I am obsessed with baked oatmeal. Today I am bringing you my first baked oatmeal recipe that makes enough to feed a family.
This peanut butter and jelly baked oatmeal has peanut butter mixed into the oatmeal batter and swirls of sweet jelly throughout. Top with a dollop of yogurt, nuts, fruit or your favorite toppings, and you have yourself the best sweet breakfast treat.
This PB and J baked oatmeal is vegan, can be made gluten free by using gluten free oats, easy to make ahead and pack for work or school and will be loved by both kids and adults alike!
Rolled oats: this recipe works best with old fashioned rolled oats. Use gluten free oats, if needed.
Almond milk: I like to keep this recipe vegan by using a plant based milk.
Maple syrup: for natural mild sweetness (the jelly adds lots of sweetness). For extra sweetness, add an additional one to two tablespoons of maple syrup.
Vanilla: for depth of flavor.
Baking powder: the only leavening agent in this recipe.
Salt: to bring out all the delicious flavors of the baked oats. If your peanut butter is unsalted, you can add an additional 1/4 teaspoon.
Cinnamon: just a touch of cinnamon adds a nice depth of flavor to this baked oatmeal.
Peanut butter: peanut butter gets mixed into the oatmeal batter. Extra peanut butter can be warmed and drizzled over top.
Jelly: use your favorite brand and flavor of jelly or jam. I used raspberry jelly.
Measuring cups and spoons
8×8 inch baking dish
Preheat oven to 400°F. Grease or line an 8×8 inch baking dish.
In a large mixing bowl, add old fashioned rolled oats, baking powder, cinnamon and salt. Stir until mixed together.
To the mixing bowl, add almond milk, maple syrup, vanilla and peanut butter. Mix until wet ingredients are completely mixed into dry ingredients.
Pour batter into greased baking dish. Dollop jelly onto batter and use a knife to swirl the jelly into the batter.
Bake oatmeal at 400°F for 35-40 minutes, or until the oatmeal is set in the middle.
Allow baked oatmeal to cool for 10 minutes before cutting into four pieces and removing from the pan.
Top with desired toppings and enjoy!
What to Serve with PB and J Baked Oatmeal
This baked oatmeal is a great stand alone breakfast or can be paired with a number of other dishes to create a delicious brunch spread.
Baked Oatmeal Toppings
- Peanut butter drizzle
- Chopped nuts and seeds
- Fresh or frozen fruit
- Maple syrup
- Breakfast meat such as bacon, turkey bacon or sausage.
- Eggs cooked the way you like, such as scrambled, over easy or poached.
- Fruit salad
- Yogurt parfait
Can you make PB&J baked oatmeal ahead of time?
Yes, you can either prepare and bake according to directions, allow to cool and store in the fridge until ready to reheat and serve (see instructions below) or prepare batter, store in the fridge up to overnight and in the morning bake it off.
How do you store baked oatmeal?
Store slices of baked oatmeal in separate airtight containers in the fridge for up to four days.
To freeze baked oatmeal, allow baked oatmeal to cool completely, cut into four squares and wrap each square individually in plastic wrap, then seal in a freezer bag.
Freeze baked oatmeal for up to 3 months.
How should I reheat baked oatmeal?
To reheat from the fridge: preheat oven to 350°F and cook oatmeal for 10-15 minutes, or until heated through or microwave for 30 seconds.
To reheat from frozen: place baked oatmeal in fridge to thaw overnight. Reheat at 350°F for 10-15 minutes or microwave for 30 seconds.
Is peanut butter and jelly baked oatmeal healthy?
Oats are loaded with healthy fiber, protein, vitamins, minerals and antioxidants. Because of the fiber in the oats, and added fat from the peanut butter, baked oatmeal will keep you feeling full and satisfied all morning long.
Can I make this into baked oatmeal cups?
Yes, and they’re perfect for meal prep! Divide the oatmeal batter amongst a greased or lined muffin tin, swirl a dollop of jelly into each cup and bake at 400°F for 15-20 minutes.
- Rolled Oats: while I believe rolled oats provide the best texture, you can use quick oats in a pinch.
- Maple syrup: you can use an equal amount of any liquid sweetener you prefer, such as honey or monk fruit syrup, in place of the maple syrup.
- Almond milk: any traditional or plant based milk will work in this recipe.
- Peanut butter: feel free to swap in any nut butter, or peanut butter powder for a lower fat option.
- Jelly: homemade chia jam instead of store bought jelly is delicious and also tends to be lower sugar.
More Recipes You’ll Love
- Cookie Dough Oat Cake
- Brookie Baked Oatmeal
- Oat Flour Banana Chocolate Chip Muffins
- Raspberry White Chocolate Oat Cake
- Oat Flour Lemon Loaf
If you make this peanut butter and jelly baked oatmeal, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Peanut Butter and Jelly Baked Oatmeal
- 2 cups rolled oats
- 1 1/2 cups almond milk
- 1/4 cup maple syrup
- 2 tsp vanilla
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup peanut butter
- 1/4 cup jelly
- Preheat oven to 400°F. Grease or line an 8x8 inch baking dish.
- In a large mixing bowl, add old fashioned rolled oats, baking powder, cinnamon and salt. Stir until mixed together.
- To the bowl, add almond milk, maple syrup, vanilla and peanut butter. Mix until wet ingredients are completely mixed into dry ingredients.
- Pour batter into greased baking dish. Dollop jelly onto batter and use a knife to swirl the jelly into the batter.
- Bake oatmeal at 400°F for 35-40 minutes, or until the oatmeal is set in the middle.
- Allow baked oatmeal to cool for 10 minutes before cutting into four pieces and removing from pan. Top with desired toppings and enjoy!
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