If I’m being honest, I could probably live off peanut butter and jelly. It was one of my absolute favorites as a kid, and it’s just so comforting always. This is my number one viewed baked oatmeal so it seems like there are some other PB&J lovers out there too! It basically tastes like PB&J but in oatmeal form so it’s kind of like the grown up adult version. It’s a winner & I hope you love it!
What is baked oatmeal?
Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!
What do you need to make PB&J baked oatmeal?
- Quick oats- I used quick oats for this recipe, because I really love the texture that quick oats gives baked oatmeal! It’s denser, more cake-like texture. The rolled oats gives it a more crumbly, chewy texture. Both are delicious!
- Almond milk- You can definitely substitute with any milk you prefer: dairy, cashew, oat, soy, etc!
- Peanut butter- Peanut butter is important, because it wouldn’t be PB&J without it. You could definitely substitute with almond butter, cashew butter, etc. Then you have an AB&J, CB&J, you decide!
- Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar. You can also use 1/4 to 1/3 cup depending on how sweet you like it. The jam adds extra sweetness!
- Egg- The egg helps bind the recipe. You could substitute with a flax or chia egg.
- Chia seeds- These aren’t required but I just love adding in some seeds for a little nutrition boost. You can substitute with flaxseed, hemp seeds, or just omit.
- Baking powder- Baking powder helps the oatmeal to rise.
- Vanilla extract- A key to any baked recipe in my opinion.
- Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
- Jam- I am a strawberry jam kind of girl and that’s what I used for this recipe. You can definitely use any flavor you prefer!
Tips for making PB&J baked oatmeal:
- Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more cake-like texture and is what I prefer. However, rolled oats work great too!
- Let oatmeal cool completely before cutting- To get a more solid cut, I typically like to store my oatmeal in the fridge for a few hours once it’s cooled before cutting slices. It makes them stay together better!
- For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out into a soft bar rather than a hard one!
Alright, let’s get to making the recipe! Enjoy friends!
PB&J Baked Oatmeal
- 8x8 baking pan
- Medium Mixing Bowl
- Measuring spoons
- Measuring cups
- 2 cups quick oats
- 1 1/2 cups almond milk
- 1/3 cup peanut butter
- 1/4-1/3 cup maple syrup
- 1 egg
- 1 tbsp chia seeds
- 1 tsp baking powder
- 1 tsp vanilla
- 1/4 tsp sea salt
- 1/4 cup strawberry jam
- Preheat oven to 350 degrees.
- In a medium bowl, mix together all the wet ingredients (except jam). Add in the dry ingredients. Mix everything well.
- If using jam, wait to add it at the end. If using berries, mix them in after both wet and dry are mixed together. You can use fresh or frozen berries.
- Pour the mixture into a greased baking dish. If using jam, add globs on top and spread across the top using a knife.
- Bake at 350 degrees for 30-35 min. Make sure to check it around 25 min depending on what size pan you use! You want the center of the oatmeal soft but set.
- Let cool completely, slice, and enjoy! It makes about 4-6 servings depending on your hunger!
- In the morning, you can either warm it up or eat it cold from the fridge. I love to serve mine with yogurt (for protein), more peanut butter, and some fruit. Enjoy!