If you’re looking for a cozy, delicious breakfast that’s a little different yet packed with familiar flavors, you’ve got to try this Peanut Butter and Jelly Baked Oatmeal Recipe. I absolutely love how this baked oatmeal combines that nostalgic peanut butter and jelly combo with hearty oats, making mornings feel like a warm hug. Trust me, once you try it, it’ll become your go-to weekend treat or even a meal prep favorite during busy weeks.
Why You’ll Love This Recipe
- Comforting Nostalgia: It brings back childhood memories with a healthy, cozy twist on peanut butter and jelly.
- Nutritious & Filling: The oats and almond milk make it a fiber-packed breakfast that keeps you energized for hours.
- Simple & Quick: Minimal ingredients and fuss-free prep mean it’s perfect even for busy mornings.
- Customizable: You can easily swap jelly flavors or nut butters to suit your taste or dietary needs.
Ingredients You’ll Need
The beauty of this Peanut Butter and Jelly Baked Oatmeal Recipe lies in its simple, wholesome ingredients that play so well together. When shopping, look for creamy peanut butter without too many additives and a jelly that’s fruity and flavorful — it makes a huge difference.
- Rolled oats: Old-fashioned oats work best for that chewy texture; avoid instant oats here.
- Almond milk: A great dairy-free option that keeps the dish light, but any milk you prefer does the trick.
- Maple syrup: Adds natural sweetness and a subtle depth of flavor.
- Vanilla extract: Enhances all the other ingredients with warmth and aroma.
- Baking powder: Gives the oatmeal a slight lift so it’s not too dense.
- Cinnamon: A pinch adds cozy spice without overpowering the peanut butter and jelly.
- Salt: Balances sweetness and brings out flavor complexity.
- Peanut butter: Go for creamy for smooth swirls, but crunchy is fun too if you want texture.
- Jelly: Traditional grape or strawberry work great, but feel free to experiment with your favorites.
Variations
I love how adaptable this Peanut Butter and Jelly Baked Oatmeal Recipe is, and over time I’ve played around with some fun twists to keep it fresh. You should definitely make it your own and see what combos you enjoy!
- Nut butters: Sometimes I swap peanut butter for almond or cashew butter, giving it a new flavor profile while still creamy.
- Fruit options: Instead of jelly, try fresh mashed berries or a thick berry compote—it’s a bit fresher and less sweet.
- Vegan & Gluten-free: This recipe is naturally gluten-free if you use certified oats; just double-check your ingredients for allergens.
- Extra texture: Adding chopped nuts or seeds on top before baking adds a delightful crunch that my family goes crazy for.
How to Make Peanut Butter and Jelly Baked Oatmeal Recipe
Step 1: Get Your Oven and Pan Ready
Preheat your oven to 400°F and grease or line an 8×8 inch baking dish. I prefer using a silicone liner or parchment paper because it makes cleanup way easier and prevents sticking – no one wants their baked oatmeal to come out in pieces!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the rolled oats, baking powder, cinnamon, and salt until well combined. This step is easier than it sounds, and mixing the dry ingredients first ensures even distribution, which means every bite tastes just right.
Step 3: Add the Wet Ingredients and Peanut Butter
Pour in the almond milk, maple syrup, vanilla extract, and peanut butter. Stir everything well until fully incorporated. The peanut butter might make the mixture look a little thick or clumpy, but keep stirring – it will blend beautifully, giving the oatmeal a creamy, peanutty base.
Step 4: Assemble and Swirl in the Jelly
Pour the batter evenly into your prepared baking dish. Then, dollop your jelly on top in several spots. Using a butter knife or skewer, swirl the jelly gently into the batter to create those beautiful pockets of sweet fruit throughout. I discovered this swirling trick on a whim, and it really takes the presentation from simple to special.
Step 5: Bake Until Set and Golden
Bake in your preheated oven for 35 to 40 minutes. You’ll know it’s ready when the edges turn lightly golden and the center is firm to the touch—not jiggly. I recommend checking at the 35-minute mark, especially if your oven runs hot. Overbaking can dry it out, and we want moist, soft bites.
Step 6: Cool and Serve
Once out of the oven, let your baked oatmeal cool for about 10 minutes before slicing. This resting period allows it to set properly so each piece holds together. Then slice into four generous squares and add your favorite toppings — I’ll share some ideas below!
Pro Tips for Making Peanut Butter and Jelly Baked Oatmeal Recipe
- Use Thick Peanut Butter: Creamy peanut butter works best incorporated into the batter, but if it’s too runny, your texture might suffer.
- Choose Quality Jelly: Natural or homemade jelly with less sugar delivers better flavor and freshness.
- Don’t Overmix: Once the wet ingredients blend into the oats, stop stirring – overmixing can make the oatmeal tough.
- Check Oven Calibration: This recipe bakes at a relatively high temperature, so make sure your oven is accurate to prevent burning edges.
How to Serve Peanut Butter and Jelly Baked Oatmeal Recipe
Garnishes
I love topping my pieces with a dollop of Greek yogurt or a drizzle of extra peanut butter for creaminess. Fresh berries or sliced bananas? Yes, please! A sprinkle of chopped peanuts or a dusting of cinnamon finishes it off beautifully and adds a nice textural contrast.
Side Dishes
This baked oatmeal pairs wonderfully with a side of crispy bacon or scrambled eggs for those who want a savory kick alongside the sweet. If you’re vegan or prefer a plant-based touch, some roasted nuts or a fresh fruit salad balances the plate nicely.
Creative Ways to Present
For brunch gatherings, I’ve layered this baked oatmeal in glass parfait cups with layers of yogurt and granola, turning it into a visually stunning treat that feels like a fancy dessert. It’s a great way to impress guests and keep breakfast exciting.
Make Ahead and Storage
Storing Leftovers
Leftover portions store great covered in the fridge for up to 5 days. I usually keep mine in an airtight container to keep moisture in and ensure each piece stays soft and fresh-tasting.
Freezing
I’ve frozen individual slices wrapped tightly in plastic wrap and placed in a freezer bag. When you’re ready for a quick breakfast, just thaw overnight in the fridge or microwave straight from frozen—super convenient for busy mornings.
Reheating
To warm leftovers, pop them in the microwave for about 30 seconds or heat in a toaster oven on low until warmed through. Adding a bit of milk or a small smear of peanut butter before reheating keeps it moist and delicious.
FAQs
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Can I use quick oats instead of rolled oats in this Peanut Butter and Jelly Baked Oatmeal Recipe?
While you can technically use quick oats, I recommend sticking with rolled oats because they hold up better during baking, providing a heartier texture and less mushiness. If you must use quick oats, reduce the almond milk slightly to avoid an overly wet batter.
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Is there a way to make this recipe nut-free?
Absolutely! Swap the peanut butter for sunflower seed butter or soy butter, and choose a seed-based milk like oat or rice milk instead of almond milk to keep it safe for nut-free diets without losing creaminess.
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Can I prepare the Peanut Butter and Jelly Baked Oatmeal ahead of time?
Yes! You can mix the oats and dry ingredients the night before, then add wet ingredients in the morning before baking. Alternatively, bake the dish fully and refrigerate for up to 5 days or freeze for longer storage.
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What’s the best way to swirl the jelly without mixing it all into the batter?
Use a butter knife or a toothpick to gently swirl the jelly on the surface after pouring in the batter. The trick is not to overdo it; just a few gentle swirls create those lovely pockets of flavor without losing the distinct jelly spots.
Final Thoughts
I remember the first time I baked this Peanut Butter and Jelly Baked Oatmeal Recipe—it was a cool weekend morning, and the smell filling my kitchen felt like pure comfort. Since then, it’s turned into one of my favorite ways to enjoy two classic flavors with a healthy twist. I highly recommend giving it a try; whether you’re feeding a family or simply treating yourself, this dish hits just the right spot every time.
Print
Peanut Butter and Jelly Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peanut Butter and Jelly Baked Oatmeal is a warm, comforting breakfast dish combining the classic flavors of peanut butter and jelly swirled into wholesome baked oats. Perfect for a make-ahead meal, it is naturally dairy-free, uses almond milk, and is subtly sweetened with maple syrup, delivering a nutritious start to your day.
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1 1/2 cups almond milk
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup peanut butter
Topping
- 1/4 cup jelly
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and grease or line an 8×8 inch baking dish to prevent sticking and ensure easy removal of the baked oatmeal.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir these dry ingredients until well mixed to evenly distribute the leavening and spices.
- Add Wet Ingredients: Add the almond milk, maple syrup, vanilla extract, and peanut butter to the dry mixture. Stir everything together thoroughly until the wet ingredients are fully incorporated and the batter is evenly moist.
- Prepare Batter in Dish: Pour the batter into the prepared baking dish, spreading it evenly. Then, dollop the jelly in several spots on top of the batter. Using a knife, swirl the jelly gently into the oatmeal to create a marbled effect without fully mixing it in.
- Bake: Place the dish in the preheated oven and bake for 35 to 40 minutes. Bake until the oatmeal is set in the center and the edges turn golden brown.
- Cool and Serve: Remove the baked oatmeal from the oven and allow it to cool for about 10 minutes. Cut into four pieces, then serve warm with any additional desired toppings such as fresh fruit, nuts, or extra peanut butter.
Notes
- You can substitute any nut or dairy milk for almond milk if preferred.
- For a vegan version, ensure the jelly does not contain gelatin.
- Use natural peanut butter for a more wholesome option.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
- Feel free to add chopped nuts or chia seeds into the batter for extra texture and nutrition.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1 cup)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
