This Peanut Butter and Jam Baked Oatmeal is mouthwateringly delicious and a perfect breakfast or brunch for peanut butter lovers. It's a rich and filling start to your day but not so heavy you'll feel sluggish or tired.
So often we get stuck in a breakfast rut: cold cereal, frozen waffles or toast with butter. And other times we may have company in the morning but limited energy to put together an elaborate breakfast or brunch. That's where a good baked oatmeal comes in handy! All you need is a handful of pantry staples, creative flavorings, and about 30 minutes to whip up a delicious and hearty breakfast bake.
In fact, we're kind of obsessed with baked oatmeal lately! Our Chocolate Baked Oatmeal has fully made it into our weekly breakfast rotation! If you are a chocolate lover, you need to give it a try! And our Peanut Butter and Jam Baked Oatmeal is equally tasty. We love the little jam swirl, giving a tangy and fruity compliment to the rich peanut butter flavor.
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Ingredients that Matter
You need a handful of pantry staples to make a basic baked oatmeal, plus some simple additions to transform it into peanut butter and jam baked oats:
- Rolled Oats. It wouldn't be baked oatmeal without the oats and we love using old fashioned rolled oats. Not only are they super easy to find, but they also hold up to the long cook time, meaning they'll keep some structure as they cook.
- Peanut Butter. We stick with natural peanut butter as we don't want that extra sugar or oil found in other peanut butters. Choose creamy or chunky based on your preference.
- Jam. Like with the peanut butter, reach for your favorite jam. We prefer berry or cherry jams, but whatever you have on hand will work well.
- Maple Syrup. To sweeten our baked oatmeal we use maple syrup. You could use honey, granulated or brown sugar, or even a sugar substitute, if preferred.
- Almond Milk. The oats need a bit of liquid to properly cook. You can use your dairy or dairy-alternative of choice.
- Eggs. A couple eggs will hold the oat mixture together, making a cake-like texture. You can also make flax or chia eggs if desired.
- Oil. Adding a bit of vegetable oil or melted coconut oil gives the baked oatmeal a bit of richness and adds moistures, making for a lean yet tender breakfast bake.
- Baking Powder and Salt. Using a bit of a baking powder helps give the baked oats some lift, making for a lighter final product. And a little salt helps bring out the flavors of the oats, peanut butter and jam.
See recipe card for quantities.
Instructions
Putting this baked oatmeal together is super simple. Here's how to make it.
Whisk together the almond milk, eggs, maple syrup, vanilla and oil in a medium mixing bowl.
In a separate bowl stir together the rolled oats, baking powder and salt.
Add the oat mixture to the almond milk mixture and stir to combine.
Add the mixture to an 8-inch square baking pan. Drizzle and dollop peanut butter and jam over mixture.
Use a butter knife to swirl the jam and peanut butter throughout the oatmeal.
Bake in a 375F oven for 30 minutes then cool for at least 10 minutes.
Hint: We like to use an 8-inch nonstick square baking dish. We are big fans of the Ultra Cuisine Nonstick Square Cake Pan as it's made with high-quality carbon steel and is oven-safe up to 450F. Even though it has a nonstick coating, we still recommend giving it a little spray with cooking spray.
Substitutions
If you have health or dietary restrictions, we have you covered. Here's how to adjust this recipe:
- Vegan - the eggs are the only non plant-based ingredient in this recipe. To make the recipe vegan, simply swap in two flax or chia eggs for the regular eggs. To make two flax or chia eggs, simply stir together two tablespoons of ground flax or chia seeds with four tablespoons of warm water and let is rest on the counter for 5 minutes.
- Gluten-Free- this recipe is already gluten-free if you simply use gluten-free rolled oats. We're a big fan of Bob's Red Mill Gluten Free Old Fashioned Rolled Oats.
Variations
There are some easy tweaks to this recipe based on your palette. Try the following:
- Almond Butter- if you are not a fan of peanut butter (I've heard those people exist!), then you can swap in another nut butter like almond butter. Swap in an equal amount of almond butter for the peanut butter.
- Fresh Fruit- you can really make this baked oatmeal feel extra fancy by adding some fresh fruit. Try gently mashing fresh raspberries, strawberries, blueberries or blackberries and swirling it into the oatmeal instead of, or in addition to, the jam.
- Chopped Peanuts - enhance that peanut butter flavor by adding freshly chopped peanuts. We recommend topping the cooked baked oatmeal with the nuts, but if you want a crunchy texture, stir the chopped peanuts directly into the oatmeal batter.
Storage
Baked oatmeal is a great way to meal prep! Leftovers taste great straight out of the refrigerator, or you can warm up a piece or two in the microwave or oven. Be sure to store leftovers in an airtight container in the refrigerator. Leftovers will stay good for up to 4 days.
To make this recipe ahead, we suggest prepping the wet ingredients and dry ingredients separately and storing the wet ingredients in the refrigerator and the dry ingredients on the countertop. Cover both with plastic wrap. You can do this step one day ahead of time. When ready to bake, simply stir together the dry ingredients into the wet and proceed with the recipe.
Pro Tip
Make this breakfast feel extra special by topping with a dollop of whipped cream or plain yogurt. A light dusting of cinnamon also tastes delicious.
FAQ
Yes, you can use either steel-cut or quick oats to make baked oatmeal, but not the texture will be slightly different than using old fashioned rolled oats. The quick oats will make for a slightly mushier final product while the steel-cut oats will have more bite.
Simply use a plant-based milk like almond or oat milk and swap the eggs for chia or flax eggs. To make chia or flax eggs, for each regular egg stir together 1 tablespoon of either ground chia or flax with 2 tablespoons of water and set aside for 5 minutes.
We recommend making the full recipe and filling ramekins instead of a square baking dish. There should be enough batter to fill about 6 ramekins. Cut back on the bake time to about 15-20 minutes instead of 30 minutes.
More Breakfast Recipes
Looking for other breakfast or brunch recipes like this? Try these:
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Recipe
Peanut Butter and Jam Baked Oatmeal
- Total Time: 50 min.
- Yield: Makes about 4 cups 1x
Description
This Peanut Butter and Jam Baked Oatmeal is mouthwateringly delicious and a perfect breakfast or brunch for peanut butter lovers. It's a rich and filling start to your day but not so heavy you'll feel sluggish or tired.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 tsp. baking powder
- ¼ tsp. table salt
- 1 ¼ cup almond milk
- 2 large eggs
- ½ cup natural peanut butter, divided
- ⅓ cup maple syrup
- 2 Tbsp. vegetable oil or melted coconut oil
- 1 tsp. vanilla extract
- ¼ cup jam (such as raspberry, cherry or strawberry)
Instructions
- Preheat oven to 375°F and lightly coat an 8-inch baking dish with cooking spray.
- Stir together oats, baking powder and salt in a medium mixing bowl. In a separate medium mixing bowl, whisk together almond milk, eggs, ¼ cup of the peanut butter, maple syrup, oil and vanilla until smooth. Add oat mixture to the almond milk mixture and stir to combine. Transfer mixture to the prepared baking dish.
- Dollop jam throughout mixture and drizzle with peanut butter. Use a butter knife to swirl the jam and peanut butter into the oat mixture. Bake until firm and set, about 30 minutes. Cool for 10 minutes before serving.
Notes
- To make this recipe vegan, swap eggs for chia or flax eggs. Stir two tablespoons of ground chia or flax seeds with four tablespoons of warm water and set aside on the counter for 5 minutes to thicken.
- Make this recipe gluten-free simply by using gluten-free old fashioned rolled oats.
- Try adding fresh fruit like gently mashed raspberries, strawberries, blackberries or blueberries.
- Top with chopped lightly salted peanuts, whipped cream or plain yogurt.
- To make ahead, mix the wet ingredients and dry ingredients separately and store the wet ingredients in the refrigerator overnight. When ready to bake in the morning, stir the oats into the wet ingredients and proceed with the recipe.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 min.
- Cook Time: 30 min.
- Category: Breakfast
- Method: Baking
- Cuisine: American
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