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Peanut Butter Jelly Baked Oatmeal

These peanut butter jelly baked oats taste like your favorite PB&J sandwich but are way more nutritious and perfect to meal prep breakfast for the entire week.
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Prep Time: 10 minutes
Baking Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Author: Eloïse

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

  1. 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.
  2. 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

Calories: 260kcal | Carbohydrates: 32g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 0.002g | Fiber: 6g | Sugar: 6g
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