Peanut Butter and Jelly Oatmeal Bake

Name: Peanut Butter and Jelly Oatmeal Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
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

User Reviews

4.9

129 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 servings
Calories
279 kcal
Course
Breakfast, Lunch
Cuisine
American

Peanut Butter and Jelly Oatmeal Bake

Stella Guerrero

Report

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.

Share:

I Made This!

96 people made this

Print

26 people printed this

Save this

77 people saved this

Ingredients

Servings

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

Add to Shopping List

Instructions

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.
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.
Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/pan and make sure oatmeal is evenly spread out.
Drop jam by teaspoonful onto oatmeal bake, then very gently swirl with a knife.
Bake for 30-35 minutes until barely golden brown. Cut into 6 servings and enjoy with almond milk.

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 Information

Show Details

Serving 1serving Calories 279cal (14%) Carbohydrates 25.1g (8%) Protein 8.9g (18%) Fat 17.1g (26%) Saturated Fat 5.2g (26%) Fiber 4.2g (17%) Sugar 6.5g (13%)