Peanut Butter and Jelly Baked Oatmeal – 80g of Protein!
This peanut butter and jelly baked oatmeal is the perfect quick and easy breakfast meal prep. It is sweet, nutty and literally tastes like cake! This baked oatmeal is loaded with plant based protein and takes a mere 10 minutes of prep time. It is perfect if you are a peanut butter lover and you can store it in the fridge for up to 5 days so you always have a healthy breakfast on hand!
Try some of these other breakfast recipes:
Vegan Gingerbread Baked Oatmeal with Apples
Easy Vegan Quinoa Breakfast Bake
Fluffy Vegan Sheet Pan Pancakes
Why you’ll love this peanut butter and jelly baked oatmeal
- It literally tastes like cake you will not believe it is healthy!
- It has no added sugar and is completely sweetened by fruit!
- You will be SO full and satisfied after eating it!
- It has a high protein content and is loaded with fiber and whole grains!
- It takes your peanut butter and jelly sandwich to the next level!
- You can store it in the fridge for up to 5 days so you always have a healthy breakfast or snack on hand!
How to make peanut butter and jelly baked oatmeal
This peanut butter baked oatmeal is so simple to make and only requires a few simple steps:
Start with a baking dish, I used one that was 10×7 but a smaller one would work as well. 8×8 should work fine as well!
Mash you bananas inside of the baking dish.
Next, add in all of the remaining ingredients, except for the berries, and mix well to combine.
Add in the berries and mix again then pop your baked oats in the oven to cook for 30 minutes at 375f, or until the top is golden.
While that is cooking make your chia berry jam. Pop 1.5 cups of berries into a pot along with 1 tablespoon of chia seeds. Cook over medium heat for 5 minutes until the mix becomes thick and jammy then set aside.
Mix your powdered peanut butter with water until it reaches a nut butter-like consistency.
Once your baked oats are out of the oven spread your jam on top along with your peanut butter spread and enjoy!
Some tips from Steph
Sub the ground flax. If you do not have flax you can use 2 tablespoons of chia seeds instead.
Don’t have powdered peanut butter? Find some here on Amazon! You can also use an all natural peanut butter instead if you do not want to buy the powdered peanut butter!
Use any fruit here! I used frozen mixed berries but you can use any berries you’d like, fresh or frozen will work!
If you like your baked oats extra sweet add in a couple tablespoons of maple syrup. I found it to be sweet enough, and I have a massive sweet tooth, but this it totally up to you!
Make it nut free! To make this recipe nut free sub the powdered peanut butter for your favorite seed butter or nut free alternative. Tahini would work great here! You could also use a scoop of protein powder instead!
Make it gluten free! These jam baked oats are naturally gluten free but if you are very strict make sure to you gluten free certified oats!
Use any plant milk you’d like! I like to use homemade plant milk made in my almond cow, but any plant milk will work here!
Storing your peanut butter and jelly baked oatmeal
You can store your peanut butter and jelly baked oatmeal in the fridge for up to 5 days so you always have a healthy breakfast or snack on hand! I usually store leftovers in one large container, but you can also divide them up into pre-portioned meals for convenience or portion control. I also usually eat this cold straight out of the fridge! I’ve never actually tried to warm it up because it honestly tastes so good right out of the fridge!
Other recipes you’ll love
Vegan Gingerbread Baked Oatmeal with Apples
Easy Vegan Quinoa Breakfast Bake
Fluffy Vegan Sheet Pan Pancakes
Healthy Gluten Free Vegan Breakfast Cookies
Healthy Vegan Banana Bread {gluten free}
Oatmeal Stuffed Apples with Healthy Vegan Custard
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Peanut Butter and Jelly Baked Oatmeal
Ingredients
- 2 Large Bananas
- 2 cups Rolled Oats
- 2 cups Plant Milk
- ½ cup Powdered Peanut Butter
- 2 tsp Vanilla
- 2 tbsp Ground Flax
- 1 tsp Baking Powder
- ¼ tsp Salt
- ½ cup Fresh or Frozen Berries
For the Chia Jam
- 1½ cups Fresh or Frozen Berries
- 1 tbsp Chia Seeds
For the Peanut Butter Topping
- ¼ cup Powdered Peanut Butter
- 3-4 tbsp Water
Instructions
- Start with a medium sized baking dish. Mine was 10×7 but I'm sure an 8×8 pan would work as well.
- Mash your bananas inside of the baking tray then add in the rest of the ingredients on top, except for the berries.
- Mix well to combine then add in the half cup of berries and mix until everything is incorporated.
- Bake at 375 for 30 minutes until the top is golden.
- While the oats are in the oven make your chia jam. Add your 1½ cups of berries into a small pot along with 1 tbsp of chia seeds. Cook for 5 minutes until it becomes thick and jammy then set aside.
- Next, make your peanut butter spread by mixing powdered peanut butter with water until you reach a nut butter-like consistency.
- Once your oats are out of the oven spread on your jam and peanut butter spread and enjoy!
- You can store your baked oats in the fridge for up to 5 days in an air tight container!