Peanut Butter and Jam Baked Oatmeal.
You will just love this peanut butter and jelly baked oatmeal! It has the texture of oatmeal cake, is filled with raspberry preserves and lots of peanut butter and is perfectly chewy. We adore it! Make it to have on hand or serve it to friends and family at brunch!
Breakfast time!
This peanut butter and jelly baked oatmeal is a meal prepper’s dream. It makes breakfast easy, delicious and so fun. It’s ridiculously filling, tastes amazing and is super customizable based on your preferences.
Win!
You guys KNOW how much I love my baked oatmeal recipe. It’s truly like oatmeal cake. It is so satisfying and something I love to make and have on hand for breakfasts and snacks.
I feel like baked oatmeal season is slowly coming to an end but this is my plea for you to keep it going! This can be made any time of year and it tastes amazing. And while I do always like to have it on hand for breakfast (it’s super easy to heat up), I honestly LOVE it as a bedtime snack. Or as dinner – ha!
It’s SO satisfying to have in the evenings. It’s very filling and we all enjoy it so much.
I’ve made a delish almond butter baked oatmeal before and that’s what I based this filling on. You can use almond butter in this version too – or any nut butter! I prefer regular old creamy peanut butter. It will always be my favorite.
For the jam, I go with raspberry preserves. My sister-in-law turned me on to raspberry preserves a few years ago (it’s the only way she makes a PB&J!) and while I didn’t think I’d like it, I absolutely love it. Especially the bonne maman one. It’s fabulous.
I mean, just look at those pockets of jam!
Why jam? Calling it jam is… mature. I don’t know.
It sounds better than JELLY right?! It sounds more elevated or fancier or more mature. Either way, you can use jam, jelly, preserves – whatever the heck you love for this baked oatmeal. It will work!
Now the kicker is that this recipe truly works best with quick-cooking oats. You know, the tinier ones? Everytime I share a version of this, it makes you guys a little crazy. But I have to say that it provides the chewy, cake-like texture! It’s really the reason that the texture is phenomenal.
Of course, you can use old fashioned oats, the texture will just be a bit different. It will still work!
My favorite part of these oats is when you add a little drizzle of cream or milk. It is dreamy! I feel like it’s similar to melty vanilla ice cream. It makes the whole thing so rich and indulgent.
Now time to run to the kitchen!
Peanut Butter & Jam Baked Oatmeal
Peanut Butter & Jam Baked Oatmeal
Ingredients
- 4 ½ cups quick oats
- ¾ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 2 cups milk - whatever you prefer!, dairy or nondairy
- ½ cup peanut butter, melted
- ¼ cup butter, melted
- 2 teaspoons vanilla extract
- 13 ounces your favorite jam, jelly or preserves
- milk or cream for drizzling
- extra jam, for topping
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- In a large bowl, whisk together the oats, sugar, baking powder and salt. In a smaller bowl, whisk together the eggs, milk and vanilla extract. Add the wet ingredients to the dry and stir until combined. Stir in the melted butter and peanut butter until combined. Pour the mixture in the dish. Dollop the jam all over, then swirl it through with a knife. I use almost the whole jar, but save just a bit to serve.
- Bake for 35 to 40 minutes, or until the top is golden brown and set. Remove the dish from the oven. Let cool slightly, then cut into squares. Serve with peanut butter, jam and a drizzle of milk or cream.
Did you make this recipe?
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4 Comments on “Peanut Butter and Jam Baked Oatmeal.”
Hate to be one of those people who change someone’s recipe but do you think using either honey or maple syrup instead of sugar would still work?
yes! i think you could start with 1/2 cup and see how the texture is. it should definitely work!
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Have this baking in the oven right now! Can’t wait to try it. How do we store it? In the fridge? And for how many days can it keep?