There's nothing better than knocking out your entire week's breakfast in just 10 minutes of prep time! These peanut butter jelly baked oats taste like your favorite PB&J sandwich but are way more nutritious and perfect for meal prep.
For more baked oatmeal recipes, check out my classic banana baked oatmeal or this delicious cocoa baked oatmeal.
Key ingredients and substitutions
- Banana: It acts as an egg replacer to keep this recipe plant-based. Plus, it pairs perfectly with peanut butter.
- Peanut butter: It's mixed into the batter and swirled on top for a double dose of peanut flavor.
- Rolled oats: I recommend old-fashioned rolled oats over quick oats (porridge oats) because they have a thicker texture and provide more of a bite. Don't use instant oats or steel-cut oats for this baked oatmeal recipe.
- Raw almonds: They improve the overall texture of the oats by adding some crunch. Alternatively, use unsalted, unroasted peanuts.
- Raspberry jam: Choose your favorite jam. I try to buy those with at least 70% of fruit and less sugar. Raspberry is my personal fave.
- Fresh raspberries: Perfect for serving. Stewed frozen raspberries work well, too!
Elo's tips
- If you don't have a blender, start by reheating the milk with the peanut butter and whisk until it's perfectly incorporated. Mash the banana with a fork and add it to the peanut butter-milk mixture with the vanilla extract.
- Bake the oatmeal in an oven-proof glass container that comes with a lid. That way, you don't have to transfer the baked oatmeal to another container after baking–you can just pop the lid on it and store it in the refrigerator (once it's cooled of course).
Step-by-step instructions
- Step 1: Dry ingredients. Combine the rolled oats, chopped almonds, and baking powder straight into a baking dish. I use an 8x8" (20x20 cm) square one.
- Step 2: Wet ingredients. Add the banana, plant-based milk, peanut butter, and vanilla extract, and salt to a blender (or high-rise container if using an immersion blender). Blend until smooth. Pour the wet ingredients into the dry. Give them a good stir. Make sure there are no oats stuck in the corners.
- Step 3: Create the swirls. Spoon little dollops of peanut butter and raspberry jam over the oats. Then, use a knife to gently swirl them together to create a marbled effect.
- Step 4: Bake the oatmeal for 25-30 minutes until a tester comes out clean.
How long can you store baked oatmeal?
You can store this peanut butter jelly baked oatmeal in an airtight container in the refrigerator for up to 5 days.
You can also freeze individual servings of baked oats for up to 3 months. Simply reheat them in the microwave in the morning using the defrost setting.
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The recipe
Peanut Butter Jelly Baked Oatmeal
Ingredients
- 2 cups (200 g) rolled oats gluten-free if needed
- ½ cup (75 g) chopped almonds
- 1 teaspoon gluten-free baking powder
- 2 medium ripe bananas
- 1 ½ cups (350 ml) plant-based milk of choice
- 2 tablespoons peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Oven: Preheat the oven to 350°F (180°C).
Dry ingredients: Combine the oats, almonds, and baking powder in a baking dish.
Wet ingredients: Blend the bananas with the milk, peanut butter, vanilla, and salt using a personal blender or an immersion blender (see notes if you don't have a blender). Add it to the baking dish and give it a good stir. Make sure there are no oats stuck in the corners.
Swirl: Add dollops of peanut butter and raspberry jam on top of the oats and swirl through them with a knife to create a marble pattern.
Bake for 25-30 minutes.- Let cool completely and store in the refrigerator for 4-5 days.
Notes
- If you don't have a blender, start by reheating the milk with the peanut butter and whisk until it's perfectly incorporated. Mash the banana with a fork and add it to the peanut butter-milk mixture with the vanilla extract.
- Bake the oatmeal in an oven-proof glass container that comes with a lid. That way, you don't have to transfer the baked oatmeal to another container after baking–you can just pop the lid on it and store it in the refrigerator (once it's cooled of course).
Nutrition
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