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!
- 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
- 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)
- 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