Peanut Butter and Jelly Baked Oatmeal
User Reviews
5
Peanut Butter and Jelly Baked Oatmeal
Description
Peanut Butter and Jelly Baked Oatmeal uses old fashioned oats mixed with baking powder, salt, chia seeds, cinnamon, and chopped peanuts for texture. The wet mix combines non-dairy milk heated with peanut butter, vanilla, maple syrup, and applesauce, resulting in a smooth batter that gets folded into the oat mixture. Dollops of warmed berry preserves or fresh berries are swirled through before baking.
The oatmeal bakes in a 9x9-inch or similar pan, producing a firm yet moist dish that can be sliced for serving. The peanut butter provides creaminess and flavor, while the berries add bright, sweet contrast. This combination yields a filling breakfast that can be enjoyed fresh or reheated from the fridge.
Serving options include maple syrup, yogurt, vegan butter, or whipped coconut cream for added richness. The recipe accommodates substitutions such as gluten-free oats or nut-free butter alternatives and offers flexibility in baking vessels for desired texture.
Unbaked mixture can be stored refrigerate before baking, and baked oatmeal keeps well in the fridge for up to four days. Reheating in the microwave or oven restores warmth and crispness.
Ingredients
- 1.75 cups old fashioned oats , use certified gluten-free if needed, see notes for substitution
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp chia seeds
- 1/2 tsp cinnamon ,optional
- 3 tbsp peanuts or pumpkin seeds, chopped, or cashews
- 1 cup non-dairy milk hot, such as light coconut or almond milk
- 1/4 cup peanut butter or use almond butter or cashew butter for variation, see notes for nut-free
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 1/4 cup applesauce
- 3-4 tbsp berry preserves I use wild blueberry jam) or fresh berries, or jam or jelly
- Optional add ins: chopped dates, chocolate chips, dried fruit, peanut butter for garnish
Instructions
- Add the oats, baking powder, salt, chia seeds, cinnamon, peanuts in a bowl and mix well.
- Add the hot non dairy milk, peanut butter, vanilla and maple syrup and mix well. it will take a minute for the nut butter to mix in. Add in the apple sauce and mix. Add the oat mixture and mix well.
- Even it out. Warm the preserves or jam and Drop spoonfuls on the peanut oat mixture. Swirl it in. You can also add in some fresh berries.
- Bake at 350 deg F(180 C) for 35 to 40 mins for a 9 by 9 inch or similar size pan**. If baking into muffin tins, check at 20-25 mins.
- Drizzle peanut butter and sprinkle in some dried blueberries. Cool for 10 mins, then slice and serve with maple syrup, yogurt, vegan butter or whipped coconut cream or other toppings.
- Store: Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for upto 4 days.Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.
Notes
- Substitute oats with other grain flakes like quinoa or rice if preferred.
- Doubling the recipe may require adding more oats if the batter seems too liquid and using a larger pan with adjusted bake time.
- For a nut-free version, replace peanut butter with sunflower seed butter and non-dairy milk options like coconut or oat milk.
- Reduce baking powder to 1/2 tsp and add 1 tsp lemon juice to wet mix to prevent greenish color caused by sunflower seed butter interaction.
- Using a stoneware baking dish yields less browning and chewier edges; metal pans result in crispier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 38829 kcal
% Daily Value*
| Calories | 388.29kcal | 19% |
| Carbohydrates | 56.68g | 19% |
| Protein | 11.42g | 23% |
| Fat | 15.56g | 24% |
| Saturated Fat | 2.73g | 14% |
| Sodium | 239.18mg | 10% |
| Potassium | 451.13mg | 10% |
| Fiber | 6.67g | 27% |
| Sugar | 21.01g | 42% |
| Vitamin C | 1.87mg | 2% |
| Calcium | 184.85mg | 18% |
| Iron | 2.44mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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