If you’re looking for a cozy, nostalgic breakfast that feels like a warm hug, you’re going to absolutely adore this Peanut Butter and Jelly Baked Oatmeal Recipe. I love this because it brings that classic PB&J sandwich right into your morning routine but with a comforting twist — baked oatmeal that’s creamy, rich, and perfectly swirled with jelly. Trust me, once you try it, it’ll become your new favorite way to start the day.
Why You’ll Love This Recipe
- Comfort in Every Bite: It’s got that familiar peanut butter and jelly flavor but baked into a hearty oatmeal base that’s warm and satisfying.
- Easy and Fast Breakfast: Prep takes just 10 minutes and then pop it in the oven—perfect for busy mornings or meal prep.
- Customizable for Everyone: Whether you prefer almond milk or a different jelly, you can tweak it to suit your tastes.
- Nutritious and Delicious: Packed with rolled oats and natural sweetness, it’s a wholesome start to your day that feels indulgent.
Ingredients You’ll Need
The magic of this Peanut Butter and Jelly Baked Oatmeal Recipe lies in how simple ingredients blend together to create such a nostalgic, hearty dish. I always keep these staples on hand, so I’m ready whenever the craving hits.
- Rolled oats: I recommend old-fashioned rolled oats for that perfect chewy texture—instant oats don’t quite hold up the same way when baked.
- Almond milk: I love almond milk here for a subtle nutty flavor, but any plant-based or dairy milk works great.
- Maple syrup: Pure maple syrup adds just the right amount of natural sweetness and depth.
- Vanilla extract: This little touch makes all the flavors pop beautifully.
- Baking powder: Helps the oatmeal rise a bit, keeping it from feeling dense.
- Cinnamon: Warm spice notes elevate the peanut butter and jelly combo.
- Salt: Just a pinch to balance the sweetness and boost flavor.
- Peanut butter: Creamy peanut butter works best; it melts into the batter and adds richness.
- Jelly: I use grape jelly for classic vibes, but feel free to switch to strawberry or raspberry—the swirl makes it look and taste amazing!
Variations
What I really enjoy about this Peanut Butter and Jelly Baked Oatmeal Recipe is how easy it is to tailor it for your mood or whatever you’ve got in the kitchen. Don’t be shy about making it your own.
- Nut-Free Option: Swap peanut butter for sunflower seed butter and use your favorite jelly to keep the flavor fun and allergy-friendly.
- Berry Boost: Add fresh or frozen berries right before baking for an extra fruity punch; my family loves this twist in springtime.
- Extra Crunch: Sprinkle chopped peanuts or granola on top before baking for that irresistible texture contrast.
- Sweetener Swap: Use honey or agave instead of maple syrup depending on what you have on hand or your preferred sweetness level.
How to Make Peanut Butter and Jelly Baked Oatmeal Recipe
Step 1: Get Your Prep Stations Ready
Go ahead and preheat your oven to 400°F and grease or line an 8×8 inch baking dish. This step ensures your baked oatmeal slides out cleanly, especially with the sticky jelly swirls—trust me, scrubbing baked-on peanut butter is no fun!
Step 2: Mix the Dry Ingredients
In a large bowl, stir together your rolled oats, baking powder, cinnamon, and salt. I find this makes sure that every bite is evenly seasoned and rises beautifully when baked.
Step 3: Combine Wet Ingredients and Mix
Now add almond milk, maple syrup, vanilla, and peanut butter to the dry mix. Stir everything until thoroughly combined—you want the peanut butter nicely incorporated without clumps. I usually warm the peanut butter slightly in the microwave to make mixing easier.
Step 4: Pour, Swirl, and Bake
Pour the oatmeal batter into your prepared baking dish and dollop the jelly over the top. Use a knife or skewer to swirl the jelly gently into the batter, creating that gorgeous marbled effect. Pop it in the oven and bake for 35-40 minutes, until the middle is set but still moist—don’t overbake, or it dries out.
Step 5: Cool and Serve
Once baked, let your peanut butter and jelly baked oatmeal cool for about 10 minutes. This helps it firm up and makes it easier to cut into squares. Serve with your favorite toppings and enjoy that nostalgic comfort food feeling with every bite!
Pro Tips for Making Peanut Butter and Jelly Baked Oatmeal Recipe
- Warm Your Peanut Butter: I learned that slightly warming peanut butter in the microwave makes mixing with the milk and syrup smoother and prevents lumps in the batter.
- Don’t Over-Swirl the Jelly: Swirl just enough to create lovely ribbons of jelly; too much mixing can cause all the jelly to sink and lose its pretty texture.
- Oven Hotspots: I rotate my baking dish halfway through cooking to ensure even baking and prevent the edges from browning too much before the center cooks.
- Let it Cool Before Slicing: Cutting too soon causes crumbles—waiting 10 minutes helps it set perfectly, giving you clean squares every time.
How to Serve Peanut Butter and Jelly Baked Oatmeal Recipe
Garnishes
I love to top my baked oatmeal with a few fresh berries and a drizzle of extra peanut butter or a dollop of creamy yogurt—adds a fresh contrast that balances out the sweetness nicely. Sometimes a sprinkle of chopped nuts or a little extra cinnamon brightens it up too.
Side Dishes
A glass of cold milk or a cup of hot coffee pairs perfectly with this rich and filling breakfast. If you’re feeling fancy, some fresh fruit salad or even scrambled eggs complement the flavors while keeping your morning balanced.
Creative Ways to Present
For a brunch spread, I sometimes bake this in a large dish and serve it family-style with little bowls of assorted jellies and nut butters to swirl on top. It’s always a hit and looks extra inviting when the jelly swirls catch the light.
Make Ahead and Storage
Storing Leftovers
Leftover baked oatmeal stores beautifully in an airtight container in the fridge for up to 4 days. I usually slice it into portions, making it easy to reheat a single serving whenever you want without drying it out.
Freezing
I’ve frozen individual squares wrapped in parchment paper and placed in freezer bags. When you’re ready, just pop them in the fridge overnight to thaw or reheat straight from frozen with a bit of extra time in the microwave. This way, you can prep ahead and have a quick grab-and-go breakfast all week.
Reheating
To reheat, I find that microwaving for about 45-60 seconds works well to warm it through without drying it. You can also heat it in a toaster oven for a few minutes to restore a bit of that fresh-baked texture.
FAQs
-
Can I use quick oats instead of rolled oats for this Peanut Butter and Jelly Baked Oatmeal Recipe?
While you can, I recommend sticking with rolled oats for this recipe. Rolled oats hold their shape and texture better during baking, giving you that chewy, satisfying bite. Quick oats tend to get mushy and don’t provide the same structure, which might make the dish less pleasing in texture.
-
Can I substitute peanut butter with another nut or seed butter?
Absolutely! Almond butter, cashew butter, or sunflower seed butter are great alternatives. Just be aware that the flavor and texture might shift slightly, but the recipe’s structure will stay intact. You might want to warm thicker nut butters before mixing to keep things smooth.
-
How do I prevent the jelly from sinking to the bottom?
The best trick I’ve found is to swirl the jelly gently on top of the batter instead of mixing it in thoroughly. Also, dolloping smaller amounts across the surface rather than one big blob helps create those pretty swirls throughout the bake.
-
Is this recipe gluten-free?
This Peanut Butter and Jelly Baked Oatmeal Recipe can be gluten-free as long as you use certified gluten-free rolled oats. Regular oats may be cross-contaminated with gluten, so double-check your package if you have sensitivities.
-
Can I make this recipe vegan?
Yes! Using almond milk or any plant-based milk and a vegan jelly ensures the whole dish stays vegan-friendly. The peanut butter is naturally vegan, so no tweaks needed there.
Final Thoughts
This Peanut Butter and Jelly Baked Oatmeal Recipe holds a special place in my heart because it combines a childhood favorite flavor with wholesome ingredients and a warm, cozy vibe. I love sharing it with friends and family because it’s simple but feels special, perfect for lazy weekend mornings or quick weekday breakfasts. You’ll find it’s not only delicious but also comforting and adaptable—give it a try and enjoy a little nostalgia in every bite!
Print
Peanut Butter and Jelly Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peanut Butter and Jelly Baked Oatmeal is a comforting and wholesome breakfast bake combining the classic flavors of peanut butter and jelly with hearty rolled oats. It’s easy to prepare, naturally sweetened with maple syrup, and baked until golden and set, making it a perfect meal to start your day or enjoy as a nourishing snack.
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1 1/2 cups almond milk
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup peanut butter
Topping
- 1/4 cup jelly
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (204°C) and grease or line an 8×8 inch baking dish to ensure the oatmeal does not stick during baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well until all dry ingredients are evenly incorporated.
- Add Wet Ingredients: Pour in the almond milk, maple syrup, vanilla extract, and peanut butter to the dry mix. Stir thoroughly until the wet ingredients are completely blended with the oats, forming a uniform batter.
- Assemble in Baking Dish: Pour the prepared batter into the greased baking dish evenly. Spoon the jelly onto the top of the batter in several dollops.
- Swirl Jelly: Take a knife and gently swirl the jelly into the batter to create a marbled effect, distributing the flavor throughout the oatmeal.
- Bake: Place the baking dish in the oven and bake the oatmeal at 400°F for 35-40 minutes, or until the center is set and the edges are lightly golden.
- Cool and Serve: Remove the baked oatmeal from the oven and allow it to cool for about 10 minutes. Cut into four portions, serve with your choice of toppings like extra peanut butter, fresh fruit, or nuts, and enjoy warm.
Notes
- You can substitute almond milk with any other plant-based or dairy milk according to preference.
- For a sweeter oatmeal, adjust the maple syrup quantity or add fresh fruit toppings.
- Use natural peanut butter with no added sugar or oils for a healthier option.
- Feel free to experiment with different flavors of jelly or jam to customize the taste.
- Make sure the oatmeal is fully cooled for easier slicing and serving.
- Leftovers can be refrigerated for up to 3 days and reheated before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
