Why You’ll Love This Recipe

If you’re a fan of peanut butter and jelly sandwiches, then this baked oatmeal is a must-try. The peanut butter adds a rich, creamy flavor, while the jelly brings a sweet, fruity note. Baked in the oven, this oatmeal has a comforting, custardy texture and is perfect for meal prep. Whether you’re preparing it for a busy week of breakfasts or just want a cozy weekend treat, this recipe is sure to become a favorite in your household.

Ingredients

2 cups rolled oats
1/2 cup peanut butter (smooth or chunky)
1/4 cup maple syrup or honey
1 cup milk (dairy or plant-based)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup fruit jam or jelly (strawberry, raspberry, or grape)
1/2 cup chopped peanuts (optional, for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the oats, baking powder, salt, and cinnamon. Stir to combine and set aside.
In a separate bowl, whisk together the peanut butter, maple syrup (or honey), milk, eggs, and vanilla extract until smooth and well combined.
Add the wet ingredients to the dry oat mixture and stir until everything is well combined.
Pour half of the oat mixture into the prepared baking dish and spread it out evenly.
Spoon the fruit jam or jelly over the oat mixture, spreading it out in an even layer. Then, pour the remaining oatmeal mixture on top, spreading it out evenly over the jam layer.
Use a spoon to gently swirl the jam into the oatmeal, creating a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until the oatmeal is set and golden on top.
Remove from the oven and let cool for 5-10 minutes. Top with chopped peanuts or more peanut butter, if desired, and serve warm.

Servings and Timing

Servings: 6-8
Total time: 40-45 minutes

Variations

Vegan PB & J Baked Oatmeal: Use a plant-based milk (such as almond or oat milk) and flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) instead of regular eggs.
Nut-Free Version: Use sunflower seed butter instead of peanut butter to make the recipe nut-free, and replace the peanut topping with seeds like pumpkin or sunflower seeds.
Berry Oatmeal: Instead of jam, add fresh or frozen berries (such as blueberries, raspberries, or strawberries) to the oatmeal before baking for a burst of fresh fruit.
Chocolate PB & J Baked Oatmeal: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolatey twist, or mix in some chocolate chips.
Extra Crunch: Add a handful of granola or chopped almonds on top before baking for added texture.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Freezing: You can freeze individual portions for up to 3 months. To freeze, cut the baked oatmeal into squares and wrap each piece tightly in plastic wrap or foil before placing them in a freezer-safe bag or container.
Reheating: To reheat, simply microwave a portion for 30-60 seconds or warm it in the oven at 300°F (150°C) for 10 minutes.

FAQs

1. Can I use quick oats instead of rolled oats?

Rolled oats provide the best texture for baked oatmeal, but you can use quick oats if that’s what you have on hand. The texture may be slightly softer with quick oats.

2. Can I use a different nut butter?

Yes, you can substitute peanut butter with almond butter, cashew butter, or sunflower seed butter for a different flavor. Each will give the oatmeal a unique twist!

3. Can I make this recipe gluten-free?

Yes, just make sure to use certified gluten-free oats to make this recipe gluten-free.

4. Can I add protein powder to this recipe?

Yes, you can add a scoop of your favorite protein powder to the mixture. If you do, you may need to adjust the amount of liquid slightly to maintain the right consistency.

5. Can I use fresh fruit instead of jelly?

Yes, you can use fresh fruit like sliced bananas, berries, or chopped apples. Just be sure to cook the fruit a little before adding it to the oatmeal, or it may release too much moisture during baking.

6. Can I make this ahead of time?

Yes, you can prepare the oatmeal the night before, cover it with plastic wrap, and refrigerate it overnight. In the morning, simply bake it for about 35-40 minutes.

7. Can I freeze the baked oatmeal?

Yes, this baked oatmeal freezes well. Just let it cool completely before cutting into individual squares and freezing.

8. Can I use almond milk or another non-dairy milk?

Yes, any plant-based milk like almond, oat, or coconut milk can be substituted in place of regular milk.

9. How do I know when the oatmeal is done baking?

The oatmeal should be golden on top and firm to the touch. You can insert a toothpick into the center to check—if it comes out clean, it’s ready!

10. Can I make this recipe without eggs?

Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan version.

Conclusion

PB & J Baked Oatmeal is the perfect breakfast that combines the classic flavors of peanut butter and jelly with the wholesomeness of oats. It’s easy to prepare, customizable, and a great make-ahead option for busy mornings. Whether you enjoy it warm straight from the oven or as a cold breakfast on the go, this oatmeal is a nutritious, satisfying treat that will fuel your day!

PB & J Baked Oatmeal Recipe

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PB & J Baked Oatmeal is a comforting, protein-packed breakfast that combines the classic flavors of peanut butter and jelly with hearty oats for a nutritious and satisfying start to your day. It’s easy to make, customizable, and perfect for meal prep!

Author: Laura
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Yield: 6-8 servings
Category: Breakfast
Method: Baking
Cuisine: American

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.

Prepare dry ingredients: In a medium-sized bowl, combine the oats, baking powder, salt, and cinnamon. Stir to combine and set aside.
Prepare wet ingredients: In another bowl, whisk together the peanut butter, maple syrup (or honey), milk, eggs, and vanilla extract until smooth and well combined.
Combine wet and dry ingredients: Add the wet ingredients to the dry oat mixture and stir until everything is well combined.
Assemble: Pour half of the oat mixture into the prepared baking dish and spread it out evenly. Spoon the fruit jam or jelly over the oat mixture, spreading it out in an even layer. Then, pour the remaining oatmeal mixture on top, spreading it out evenly over the jam layer.
Swirl the jam: Use a spoon to gently swirl the jam into the oatmeal, creating a marbled effect.
Bake: Bake in the preheated oven for 30-35 minutes, or until the oatmeal is set and golden on top.
Cool and serve: Remove from the oven and let cool for 5-10 minutes. Top with chopped peanuts or more peanut butter, if desired, and serve warm.

Notes

This recipe can be easily made vegan by using flax eggs and plant-based milk.
Customize with additional toppings like granola, chocolate chips, or fruit for extra texture and flavor.
Perfect for meal prep: bake it ahead of time and refrigerate for a quick breakfast throughout the week!

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 12g
Sodium: 200mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 8g
Cholesterol: 50mg