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–+ servings
A slice of pb&j baked oats with strawberry jam on top.
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5 from 1 vote

Peanut Butter and Jelly Baked Oatmeal

PB&J loves, rejoice! With this easy recipe for Peanut Butter and Jelly Baked Oatmeal, you can now have your favorite flavors for breakfast in a quick and easy meal prep.
Prep Time8 minutes
Cook Time22 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 307kcal
Author: Shani W.

Equipment

  • Saucepot if making homemade jam
  • Silicone Spatula
  • Mixing Bowl
  • Wooden Spoon
  • 9x9 Metal Baking Pan
  • Knife to swirl the jam

Ingredients
  

  • 1 ½ cup oat milk
  • 3 tablespoons maple syrup room temperature
  • 1 tablespoon coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 count egg room temperature
  • 2 cups quick oats
  • 2 tablespoons peanut butter powder if you don't have this, use ½ cup of melted peanut butter.
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 1 pinch salt
  • ¾ cup strawberry preserves

Instructions

  • Preheat oven to 350°F.
  • Add the oat milk, maple syrup, coconut oil, vanilla extract, and egg to a large bowl. Whisk thoroughly until all ingredients are combined.
    If you're using melted peanut butter instead of peanut butter powder, add it in during this step.
  • Pour in the oats, peanut butter powder, baking powder, cinnamon, and salt and stir until thoroughly combined.
  • Prepare a 9x9 baking pan with non-stick cooking spray.
  • Pour half of your peanut butter oats mixture into the pan.
  • Drop spoonfuls of the preserves on top and swirl using a knife to create a marble effect.
    Pour the rest of the oats mixture on top and repeat with the remaining preserves.
  • Bake for 22 minutes, then remove and let set in the pan for another few minutes.. The oats should be golden brown.
  • Slice and enjoy! Leftovers can be kept in the fridge and reheated in the microwave.

Notes

Tips & Tricks: 
Try to get all of your wet ingredients to room temperature before adding the melted coconut oil to the bowl; otherwise, it will clump due to the cold.
 
Freezing Instructions:
Wrap slices of baked oats in cling wrap, then add to a freezer-safe container and freeze for up to 3 months.
When you're ready to eat, let the frozen slices defrost in the refrigerator overnight. You can then serve cold, room temperature, or warm it up in the toaster oven for a few minutes.

Nutrition

Calories: 307kcal | Carbohydrates: 62g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 184mg | Fiber: 4g | Sugar: 32g | Vitamin A: 133IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 2mg