Can I use steel-cut or quick oats to make baked oatmeal?

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.

How can I make baked oat meal vegan?

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.

How do I make single portion baked oatmeal?

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.

Peanut Butter and Jam Baked Oatmeal

Name: Peanut Butter and Jam Baked Oatmeal
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 1 tsp. baking powder; 1/4 tsp. table salt; 1 1/4 cup almond milk; 2 large eggs; 1/2 cup natural peanut butter, divided; 1/3 cup maple syrup; 2 Tbsp. vegetable oil or melted coconut oil; 1 tsp. vanilla extract; 1/4 cup jam (such as raspberry, cherry or strawberry)

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

Units Scale

2 cups old-fashioned rolled oats
1 tsp. baking powder
1/4 tsp. table salt
1 1/4 cup almond milk
2 large eggs
1/2 cup natural peanut butter, divided
1/3 cup maple syrup
2 Tbsp. vegetable oil or melted coconut oil
1 tsp. vanilla extract
1/4 cup jam (such as raspberry, cherry or strawberry)

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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, 1/4 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