Peanut Butter & Jelly Baked Oatmeal
This post is sponsored by Bob’s Red Mill.
Let’s celebrate the start of fall with this peanut butter & jelly baked oatmeal!
Because this super fun spin on a classic breakfast staple is most excellent for chilly, crisp mornings – the sun is shining, the leaves are changing, we’re no longer sweating every time we walk outside! Oh fall, I sure do love you.
So! It is most definitely time to turn on that oven and whip up a batch of this peanut butter-y goodness asap!
Packed with plenty of wholesome ingredients, this oatmeal has gone into heavy rotation at our house. It’s simple to make, made with mostly pantry and fridge staples, and, not to mention, reheats beautifully. Making a healthy breakfast during the workweek as easy as pie.
And when served up with a piping hot, steaming mug of coffee? It’s cozy, everyday breakfast perfection.
Now, let’s talk about the key ingredients that make this PB&J baked oatmeal as delicious as can be:
- Fresh or frozen berries // Specifically blueberries and raspberries! Instead of using jam or jelly, the baked berries give us that fruity, jam-y goodness without all the extra sugar.
- Pure maple syrup // Which serves to naturally sweeten the oatmeal and adds a touch of caramel and vanilla flavor.
- Creamy peanut butter // Because we absolutely need peanut butter in a PB&J combo.
- And finally, Bob’s Red Mill organic old fashioned rolled oats // Which have been a staple in my pantry for many years. These certified organic oats are of the highest quality, packed with fiber and are incredibly versatile. Although in today’s case, are helping give us the best possible bowl of oatmeal we can get our hands on.
Tips & Tricks For This Peanut Butter & Jelly Baked Oatmeal
- If fresh berries are not in season, absolutely use frozen instead! Just make sure that you DO NOT thaw the berries first – pop them into the baking dish straight from the freezer.
- I like to use a natural, no stir peanut butter here, but really any creamy peanut butter will do the trick.
- I would encourage you to follow the recipe and make sure that your almond milk is at room temperature. This makes it easier to whisk together the peanut butter with the milk and all the other wet ingredients. If you forget to take it out ahead of time, you can heat it BRIEFLY in the microwave to get it to room temp or just barely warm (you do not want it to be hot!).
- While this oatmeal is fantastic served fresh out of the oven, it also reheats wonderfully. I like to add in a splash of milk when warming back up, but this is completely optional.
Additional Oatmeal Recipes You Might Enjoy!
- Spiced Cranberry Apple Baked Oatmeal
- Berry Vanilla Overnight Oats
- Morning Glory Overnight Oats
- Baked Blueberry and Apple Oatmeal
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the oatmeal:
- 1 ½ cups Bob’s Red Mill organic old fashioned rolled oats
- ¾ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup creamy peanut butter
- 1 ½ cups unsweetened almond milk, at room temperature
- ¼ cup pure maple syrup
- 1 large egg, lightly beaten
- 2 tablespoons melted coconut oil, cooled slightly
- 1 ½ teaspoons vanilla extract
- 1 cup fresh or frozen raspberries
- 1 cup fresh or frozen blueberries, divided
- ¼ cup lightly salted peanuts
Serving ideas (optional):
- extra lightly salted peanuts
- extra fresh berries
- Preheat the oven to 375ºF. Grease an 8x8 inch baking dish with nonstick spray and set aside.
- In a medium bowl, mix together the oats, baking powder, cinnamon and salt. Add the peanut butter and almond milk to a large bowl and whisk until mostly combined and there are no large clumps of peanut butter (it won’t be completely smooth and that’s okay!). Add in the maple syrup, egg, oil and vanilla and whisk again until combined.
- Place all of the raspberries and half of the blueberries evenly in the bottom of the prepared baking dish. Sprinkle the oat mixture over the top, then evenly pour the liquid mixture over the oats. Top with the remaining half of the blueberries and all the peanuts.
- Bake for about 40 to 45 minutes, until golden brown and the oats have set. Let stand for at least 15 minutes, then serve as desired!
Melt the coconut oil first, then measure out the correct amount.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 355 Total Fat: 21g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 31mg Sodium: 293mg Carbohydrates: 35g Fiber: 7g Sugar: 15g Protein: 10g
This post is sponsored by Bob’s Red Mill. I received compensation + product for writing this post, however all opinions and content are completely my own. As always, thank you for reading and letting me share brands that I truly love!