Peanut Butter and Jelly Oatmeal Bake

There’s really no higher combo than peanut butter and jelly.

Peanut butter jelly breakfast toast with further crunchy chia seeds. Peanut butter on a cinnamon raisin bagel (omg). Peanut butter and contemporary strawberries unfold on banana muffins. Peanut butter and jelly stuffed french toast.

Peanut butter and jelly perpetually and ever, amen.

It’s humorous, however PB&J doesn’t really feel like a nostalgic meals to me. My dad and mom by no means excessively packed my lunch field with it, nor did they purchase me these bizarre little pasty white crustless frozen PB&J sandwiches from Smucker’s. So I truly haven’t any actual cause or data of why the flavour has been a necessity in my life; nevertheless, I can’t assist however CRAVE it.

Talking of PB&J, what’s your favourite combo? I often go along with crunchy peanut butter and raspberry jam. The grape tends to be method too candy for me, however I understand it’s what many grew up on and can perpetually adore. Final week I attempted apricot preserves on peanut butter toast, which was improbable. So many variations, so little time.

As we speak I wished to share a recipe I created for all you PB&J lovers: peanut butter and jelly baked oatmeal. It’s baked to perfection and I’m critically having a second with this lovely breakfast skillet as a result of it’s FULL of peanut butter taste, wholesome fat and gives over 8g of protein per serving.

What you’ll have to make this peanut butter & jelly oatmeal bake

Not solely is that this PB&J baked oatmeal scrumptious, however it’s additionally SO straightforward to make and makes use of tremendous easy components. Right here’s what you’ll want:

• Coconut oil: to present the oatmeal bake the proper quantity of moisture you’ll want just a little coconut oil. Be happy to make use of melted butter or vegan butter as effectively.
• Peanut butter: gotta have that wealthy peanut butter taste! Make sure to use a pure, drippy peanut butter and be happy to make use of creamy or crunchy.
• Maple syrup: we’re naturally sweetening this oatmeal bake with only a contact of pure pure maple syrup. You too can use honey.
• Egg: you’ll want one egg on this recipe to carry the oatmeal collectively. I haven’t examined with a flaxegg however let me know for those who do.
• Milk: I take advantage of unsweetened almond milk on this recipe however be happy to make use of any milk you’d like.
• Oats: the majority of this recipe is made with quaint rolled oats. Be happy to make use of gluten free!
• Baking staples: you’ll additionally want some baking powder, cinnamon & salt.
• Jam: use any jam or jelly you want! I really like utilizing a low sugar strawberry or raspberry jam.

Customise your oatmeal bake

• Combine up the nut butter. Should you’re not into peanut butter or are allergic, be happy to make use of almond butter or cashew butter.
• Add some contemporary fruit. I’ve additionally discovered that including 1/2 cup diced strawberries to the recipe is exceptionally tasty. It’s additionally scrumptious with sliced/chopped bananas on high or baked proper in.
• Go nuts. This PB&J baked oatmeal would even be scrumptious with chopped peanuts, pecans or walnuts stirred within the batter or sprinkled on high.

Can I make this peanut butter and jelly oatmeal bake vegan?

Sure! I feel a flax egg or a chia egg will work effectively on this recipe however haven’t examined it to make sure. Let me know for those who give it a strive.

Can I take advantage of metal minimize or fast oats?

I’d not counsel utilizing metal minimize oats or fast oats on this recipe as the feel is not going to be the identical.

The way to make peanut butter and jelly baked oatmeal

1. Prep your pan. Grease a big 9 inch skillet or 8×8 inch pan with cooking spray or coconut oil and preheat your oven to 350 levels F.
2. Combine the moist. In a big bowl combine collectively all your moist components till there aren’t any giant lumps of peanut butter.
3. Stir within the moist. Fold in all the dried components and blend till effectively mixed. Pour the combination into your pan.
4. Dollop the jelly. Drop teaspoonfuls of jam onto the oatmeal bake and gently swirl with a knife.
5. Bake & serve. Bake it up till it’s barely golden brown, minimize into slices and serve!

Make it into oatmeal cups

For simple, on-the-go PB&J baked oatmeal cups: merely pour the combination right into a ready muffin tin (I like to recommend utilizing liners AND spraying with cooking spray) and bake for 20-25 minutes till the oatmeal cups are set and barely golden brown. You’ll possible solely get 8-10 baked oatmeal cups.

Meal prep this oatmeal bake

This peanut butter and jelly baked oatmeal can simply be prepped forward of time! I counsel making it both the morning of or the night time earlier than, then slicing it into particular person servings for simple reheating all through the week.

Storing & freezing ideas

• Within the fridge: ensure the peanut butter and jelly oatmeal bake has fully cooled, after which cowl the pan with tinfoil earlier than transferring it to the fridge. It can keep good coated within the fridge for 4-5 days. Reheat particular person slices within the microwave for 30-60 seconds.
• Within the freezer: as soon as the baked oatmeal has fully cooled, minimize it into 6 squares/slices and wrap every sq. in plastic wrap and tinfoil. You too can freeze your entire PB&J oatmeal bake for later by wrapping it effectively and inserting it within the freezer. Whenever you’re able to eat it, place the unwrapped frozen sq. of baked oatmeal on a microwave protected dish and microwave it at 30 second intervals for 1-2 minutes. To reheat your entire baked oatmeal, merely reheat it within the oven for 20-25 minutes at 350 levels F whereas it’s coated with tinfoil.

Extra oatmeal recipes you’ll love

Get all of our recipes utilizing oats right here!

I hope you’re keen on this straightforward and scrumptious peanut butter and jelly oatmeal bake! Should you make it you’ll want to depart a remark & a score so I understand how you favored it. Take pleasure in, xo!

Peanut Butter and Jelly Oatmeal Bake

Straightforward to make peanut butter and jelly oatmeal bake that is naturally sweetened with a little bit of pure maple syrup and dollops of your favourite jam. This protein-packed peanut butter and jelly baked oatmeal is gluten free, dairy free and will be made into oatmeal cups! The proper method to get pleasure from a childhood favourite for breakfast.

Substances

• 1 1/2
  tablespoons
  melted and cooled coconut oil (also can sub melted butter)
• 1/2
  cup
  pure drippy peanut butter (creamy or chunky)
• 1
  tablespoon
  pure maple syrup or honey
• 1
  egg, barely crushed
• 1 1/2
  cups
  unsweetened almond milk
• 1 1/2
  cups
  quaint 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

Directions

1. Preheat oven to 350 levels F. Grease a big skillet or 8×8 inch baking pan with coconut oil or generously spray with nonstick cooking spray.
2. In a big bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk collectively till effectively mixed and no giant lumps of peanut butter stay.
3. Fold in oats, baking powder, cinnamon and salt. Pour into ready skillet/pan and ensure oatmeal is evenly unfold out.
4. Drop jam by teaspoonful onto oatmeal bake, then very gently swirl with a knife.
5. Bake for 30-35 minutes till barely golden brown. Reduce into 6 servings and revel in with almond milk.

Recipe Notes

Leftovers ought to be saved within the fridge for as much as per week. See submit for freezing directions.

Be happy to bake in particular person muffins tins for a simple transportable breakfast. Use muffin liners.

To make vegan: Use a flax or chia egg as an alternative of an everyday egg. Ensure to make use of maple syrup as an alternative of honey.

Vitamin

Servings: 6 servings

Serving measurement: 1 serving

Energy: 279kcal

Fats: 17.1g

Saturated fats: 5.2g

Carbohydrates: 25.1g

Fiber: 4.2g

Sugar: 6.5g

Protein: 8.9g

Recipe by: Monique Volz // Images by: Sarah Fennel