turned your favorite sandwich from childhood into a delicious, nourishing, easy-to-make breakfast! this baked oatmeal is packed with pb&j flavor and reheats well for a quick weekday morning breakfast!
You guys. I have a serious addiction to baked oatmeal. Every week I say I’m going to branch out and do something different for easy weekday morning breakfasts but every week a new flavor combo pops into my mind and I can’t resist whipping it up!
I’ve been so into peanut butter and jelly lately but there are only so many times I can eat it on a bagel or toast. I also love these pb&j oats but some mornings I literally only have 5 minutes to eat, so even though cooking oats on the stovetop is super simple, it can sometimes feel like too much.
Enter this easy pb&j baked oatmeal! It’s full of all the pb&j flavor that I love and I can prep it on the weekend and eat it all week long! As an extra bonus, it’s something I know Owen will love as well so it takes some of the pressure off getting him a morning meal as well!
You can also mix and match however you want. If you prefer raspberries, swap those in for the strawberries. Blueberries or blackberries would also work! Try walnut butter, sunflower seed butter or almond butter to mix up the nuts. Anyway you like your pb&j will work in this dish.
It’s not super sweet on it’s own, so if you want, go ahead and top it with a little maple syrup. I also like to add some yogurt for added protein, a little extra peanut butter (because you can never have too much!) and some berries or jam.
Packed with protein, fiber and heart-healthy fats, it makes a great breakfast or snack, keeps well in the fridge and re-heats beautifully. Not to mention it all comes together in just about 30 minutes!
pb&j baked oatmeal
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 squares 1x
- Category: breakfast
- Method: baking
Description
turned your favorite sandwich from childhood into a delicious, nourishing, easy-to-make breakfast! this baked oatmeal is packed with pb&j flavor and reheats well for a quick weekday morning breakfast!
Ingredients
- 2 cups old fashioned or rolled oatmeal
- 1–1.5 teaspoons ground cinnamon
- 1 tablespoon packed brown sugar
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 1 cup raspberries or diced strawberries (see note #1)
- 1 large egg, beaten
- 2 cups milk of choice
- 1 teaspoons vanilla
- 1/3 cup natural creamy peanut butter, salted (see note #2)
- Optional toppings: additional peanut butter, yogurt, pure maple syrup, diced berries, jam
Instructions
- Preheat oven to 375 degrees F and grease an 8×8 baking dish (if using a larger dish, baking time will be reduced)
- Combine oats, cinnamon, sugar, baking powder and chia seeds in a mixing bowl and set aside.
- In a separate bowl, combine egg, milk, vanilla and peanut butter, whisking to combine.
- Add wet ingredients to dry ingredients then fold in berries of choice
- Let sit for 2 minutes to allow chia seeds to soak up some of the liquid.
- Pour mixture into the prepared baking dish and use a spatula to spread out evenly.
- Bake for 30 minutes or until mixture is set (you can test with a cake tester or a knife – if the tip comes out dry or with a few wet crumbs, it’s ready).
- Allow to cool for 15-20 minutes before slicing (you don’t have to wait, but it may fall apart if scooping out when immediately out of the oven)
Notes
- If using frozen fruit, reduce the amount of milk in the recipe by 1/2 – 2/3 cup
- If using unsalted peanut butter, add 1/4 teaspoon salt to the recipe with the dry ingredients
- Keeps well in an airtight container in the fridge for up to 5 days
- To reheat – simply microwave on 60-90 seconds
Keywords: breakfast, baked oatmeal, pb&j, peanut butter, strawberry, oatmeal, whole grain, vegetarian
YOU MAY ALSO LIKE:
Can u make this without eggs?
That’s a good question – I’ve never tried it but I would imagine it would work (it might just fall apart a little more). You can also use a flax egg!
While I’ve never done it, I would imagine you can make this without eggs (or use a flax egg) – it might fall apart a bit more (cI would scoop into a bowl vs trying to eat as a bar on a plate), but the flavor should still be great!
Could I freeze this?
You should be able to! I never have but I can’t imagine why it wouldn’t work 🙂