Peanut Butter and Jelly Oatmeal Bake

All I could take into consideration last week was peanut butter and jelly variations.

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 endlessly and ever, amen.

It’s humorous, however PB&J doesn’t really feel like a nostalgic meals to me. My oldsters by no means excessively packed my lunch box with it, nor did they buy me the ones weird little pasty white crustless frozen PB&J sandwiches from Smucker’s. So I actually have no actual reason why or wisdom of why the flavor has been an necessity in my lifestyles nowadays; however I can’t help however CRAVE it.

Speaking of PB&J, what’s your favorite combo? I usually to head with crunchy peanut butter and raspberry jam. The grape has a tendency to be method too sweet for me; alternatively I realize it’s what many grew up on and will perpetually adore. Last week I tried apricot preserves on peanut butter toast, which was fantastic. So many variations, too little time.

Today I sought after to proportion a recipe I created for all you PB&J fanatics: Peanut Butter and Jelly Oatmeal. It’s baked to perfection and I’m severely having a moment with this pretty breakfast skillet as it’s FULL of peanut butter flavor, wholesome fats and supplies over 8g protein consistent with serving.

peanut butter and jelly oatmeal bake in a skillet

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

Not handiest is this PB&J baked oatmeal scrumptious, nevertheless it’s also SO easy to make and uses super easy components. Here’s what you’ll want:

Customize your oatmeal bake

peanut butter and jelly baked oatmeal in a skillet

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

Yes! I feel a flax egg or a chia egg will paintings well on this recipe, however haven’t tested it to make certain. Let me know in the event you give it a take a look at.

Can I use metal cut or quick oats?

I might now not recommend the usage of metal lower oats or fast oats on this recipe as the feel is probably not the similar.

spooning into peanut butter and jelly oatmeal bake in a skillet

How to make peanut butter and jelly baked oatmeal

  1. Prep your pan. Grease a big Nine inch skillet or 8×Eight inch pan with cooking spray or coconut oil and preheat your oven to 350 levels F.
  2. Mix the rainy. In a big bowl combine together your whole rainy substances until there aren’t any large lumps of peanut butter.
  3. Stir within the wet. Fold in all the dried components until well-combined and pour mixture 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 slightly golden brown, lower 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 the usage of liners AND spraying with cooking spray) and bake for 20-25 minutes until the oatmeal cups are set and barely golden brown. You’ll likely most effective get 8-10 baked oatmeal cups.

Meal prep this oatmeal bake

This peanut butter and jelly baked oatmeal can easily be prepped ahead of time! I counsel making it both the morning of or the night ahead of, then chopping into particular person servings for easy reheating all through the week.

pb&j baked oatmeal in a skillet with a spoon

Storing & reheating tips

In the refrigerator

In the freezer

More oatmeal recipes you’ll love

Strawberry Banana Chocolate Chip Baked Oatmeal

Vanilla Brown Butter Pear Baked Oatmeal

Peanut Butter Blueberry Overnight Oats

The Best Healthy Blueberry Oatmeal Muffins (gluten free!)

Carrot Cake Baked Oatmeal Cups

Get all of our recipes using oats here!

I am hoping you're keen on this simple and scrumptious peanut butter and jelly oatmeal bake! If you're making it you'll want to depart a comment & a rating so I know the way you liked it. Enjoy, xo!

Peanut Butter and Jelly Oatmeal Bake

5 from 32 votes

Prep Time 10 minutes

Cook Time 30 mins

Total Time 40 mins

Easy to make peanut butter and jelly oatmeal bake that is naturally sweetened with slightly of natural maple syrup and dollops of your favorite jam. This protein-packed peanut butter and jelly baked oatmeal is gluten loose, dairy free and can also be made into oatmeal cups! The best technique to enjoy a adolescence favorite for breakfast.

  • 1 1/2 tablespoons melted and cooled coconut oil (too can sub melted butter)
  • 1/2 cup herbal drippy peanut butter (creamy or chunky)
  • 1 tablespoon pure maple syrup or honey
  • 1 egg, fairly beaten
  • 1 1/2 cups unsweetened almond milk
  • 1 1/2 cups old style rolled oats, gluten loose if desired
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup low sugar strawberry or raspberry jam
  1. Preheat oven to 350 levels F. Grease a large skillet or 8x8 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 in combination until well mixed and no large lumps of peanut butter stay.

  3. Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/pan and ensure that oatmeal is calmly spread out.

  4. Drop jam by means of teaspoonful onto oatmeal bake, then very gently swirl with a knife. 

  5. Bake for 30-35 minutes until slightly golden brown. Cut into 6 servings and revel in with almond milk.

Leftovers will have to be saved in the refrigerator for up to per week. See publish for freezing instructions.

Feel unfastened to bake in particular person desserts tins for a very simple transportable breakfast. Use muffin liners.

To make vegan: Use a flax or chia egg as an alternative of an ordinary egg. Make sure to use maple syrup instead of honey.


Servings: 6 servings

Serving size: 1 serving

Calories: 279kcal

Fat: 17.1g

Saturated fat: 5.2g

Carbohydrates: 25.1g

Fiber: 4.2g

Sugar: 6.5g

Protein: 8.9g

Recipe by way of: Monique Volz // Photography by means of: Sarah Fennel

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