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Baked Peanut Butter & Jelly Oatmeal can also be made with your favorite nut, seed or tigernut butter. This recipe creates a deliciously satisfying oatmeal breakfast casserole — perfect for make-ahead meals, serving hot to breakfast guests, back-to-school mornings or everyday enjoyment. It’s flexible, easy to prepare and visually appealing! Plus, it’s healthy, gluten-free, egg-free and vegan.
(VAD/Low vA)
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Ingredients in Baked Peanut Butter & Jelly Oatmeal
- banana
- oat milk, or preferred non-dairy milk
- peanut butter, almond butter, tahini, tiger nut or preferred nut/seed butter
- pure maple syrup, or agave
- coconut oil, or olive oil as preferred
- rolled oats
- baking powder
- quality salt
- blueberries, fresh or frozen
- jam of choice, I like to use no-sugar-added jam (like this or this)
This recipe bakes up perfectly and cuts into nine neat squares. Each one is brimming with juicy blueberries and its own dollop of jam!
Each baked oatmeal slice is firm enough to pick up and take a bite, if you’re so inclined, but still very moist. (We usually use a fork, but baked oatmeal can be packed in lunches and eaten like a muffin.)
It’s a perfect baked oatmeal recipe — garnished with jam or jelly to up the fun, the sweet and the visual appeal.
How to make Peanut Butter & Jelly Baked Oatmeal
- Line an 8″x8″ baking dish with parchment paper, or grease it. Preheat oven to 350°F.
- Place all wet ingredients in large mixing bowl. Smash the banana.
- Add oats, baking powder and salt. Mix together well. (I like to use a handheld electric mixer.) Fold in blueberries.
- Scrape into prepared pan.
- Using a spoon, create nine evenly spaced shallow divots in the oatmeal. The shape won’t hold perfectly, but it helps keep the jam in place. Spoon about 1½ teaspoons of jam into each divot.
- Bake 50 minutes. Cool slightly or completely before cutting into nine equal portions and serving.
How to freeze and reheat leftovers
Baked oatmeal can be frozen for later enjoyment and is easily reheated. To freeze, ensure the oatmeal is completely cooled, then store it in an airtight container or freezer bag for up to 3 months.
For reheating, microwave individual servings or warm each slice/the entire dish in the oven at 325°F.
Baked Peanut Butter & Jelly Oatmeal (GF, Egg-free, Vegan)
Equipment
- 8"x8" casserole or baking dish
Ingredients
- 1 banana , ripe; smashed (½ cup), or applesauce may also be used
- 1 cup oat milk or preferred non-dairy milk
- ¼ cup peanut butter , almond butter, tahini, tiger nut or preferred nut/seed butter
- ¼ cup maple syrup or agave
- ¼ cup coconut oil , melted, or olive oil, as preferred
- 1 teaspoon baking powder
- ½ teaspoon quality salt
- 2 cups rolled oats
- 1 cup blueberries , fresh or frozen
- 3 to 4 Tablespoons jam of choice; I like to use no-sugar-added jam (like this or this)
Instructions
- Line an 8"x8" baking dish with parchment paper, or grease it. Preheat oven to 350°F.
- Place all wet ingredients in large mixing bowl. Smash the banana.
- Add oats, baking powder and salt. Mix together well. (I like to use a handheld electric mixer.) Fold in blueberries.
- Scrape into prepared pan.
- Using a spoon, create nine evenly spaced shallow divots in the oatmeal. The shape won’t hold perfectly, but it helps keep the jam in place. Spoon about 1½ teaspoons of jam into each divot.
- Bake 50 minutes. Cool slightly or completely before cutting into 9 equal portions and serving.
Nutrition
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Josie says
Hi Megan. I haven’t tried this recipe yet but I gave it a 5 star rating because from the photo it looks delicious😋 And like many of your recipes, it looks so easy to make. But I have learned that oats have a good amount of lectins that cannot be removed not even by pressure cooking. I have recently started using millet as a replacement for rice and oats in all of my cooking and I love it. Do you think cooked millet would work for this recipe? Thanks so much Megan🤗
Megan says
Hi Josie, thanks for your sweet comment and question! I wish I knew; but I haven’t tried this recipe with millet. The fact that it’s already cooked would mean this recipe would have too much moisture, because the recipe starts with raw oats that then absorb the liquid ingredients. I’m glad you’re enjoying millet, btw! It is delicious; I agree. You would need to use less liquid, and your end result would be a little different, but I’d need to play around to tell you exact amounts. I’m sorry I can’t help more!
Josie says
Absolutely no problem. You have helped so many in many ways! I will fiddle around with it and if I can find a way to make it work, I will give you an update. Love your posts. ❣️
Megan says
You’re so sweet; I look forward to hearing, if it works out! 🙂