Baked Peanut Butter & Jelly Oatmeal (GF, Egg-free, Vegan)

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)

Course Breakfast, Brunch, healthy dessert, lunchbox, school lunches, Snack

Cuisine American

Keyword baked oatmeal, breakfast, egg-free, gluten-free, jelly, peanut butter, refined sugar-free, vegan

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 232kcal

Author Megan

Cost $2

Equipment

8"x8" casserole or baking dish
large mixing bowl

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