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
Scale
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
