Peanut Butter and Jelly Oatmeal Bake
User Reviews
4.9
Peanut Butter and Jelly Oatmeal Bake
Description
This recipe mixes melted coconut oil, peanut butter, maple syrup, beaten egg, and almond milk to create a wet base. Rolled oats, baking powder, cinnamon, and salt are folded in for structure and flavor. The mixture is spread evenly in a greased baking pan, and dollops of fruit jam are gently swirled through before baking at 350°F until set and lightly golden. The result is a tender baked oatmeal with creamy peanut butter notes accented by bursts of jam. The texture is firm enough to slice, providing a substantial, breakfast-ready dish.
This oatmeal bake is suited for serving warm with almond milk or on its own as a filling start to the day. It can be made in a larger pan or smaller muffin tins for individual portions. Flavor and texture variations can be made by swapping almond milk, sweetener, or jam.
Leftovers should be refrigerated and can be stored for up to a week. For convenience, the bake can also be frozen following instructions in the original post. To make a vegan version, use a flax or chia egg and a plant-based sweetener.
Ingredients
- 1 1/2 tablespoons coconut oil melted and cooled, can also sub melted butter
- 1/2 cup peanut butter natural, drippy, creamy or chunky
- 1 tablespoon pure maple syrup or honey
- 1 egg slightly beaten
- 1 1/2 cups almond milk unsweetened
- 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 strawberry jam low sugar, or raspberry jam
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
- Store leftovers in the refrigerator for up to one week.
- You can bake the mixture in muffin tins lined with paper liners to make individual portable servings.
- To make this recipe vegan, substitute the egg with a flax or chia egg and use maple syrup instead of honey.
- Various jams or nut butters can be used to vary flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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