This Peanut Butter and Jelly Oatmeal Bake is a wholesome twist on the classic PB&J combo—made with simple ingredients, naturally sweetened with maple syrup, and packed with protein and fiber. It’s gluten-free, dairy-free, meal-prep friendly, and perfect for busy mornings.
Creamy peanut butter is baked into hearty rolled oats, then swirled with your favorite jam for that nostalgic flavor in every bite. Whether you serve it warm with a drizzle of extra nut butter or turn it into portable oatmeal cups, this baked oatmeal is an easy breakfast the whole family will love.
Why You’ll Love This PB&J Oatmeal Bake
- Naturally sweetened with maple syrup
- Over 10g protein per serving
- Gluten-free & dairy-free
- Great for meal prep
- Can be made into oatmeal cups
- Kid-friendly and freezer-friendly
Ingredients
- 2 tablespoons melted coconut oil (or melted butter/vegan butter)
- ½ cup natural creamy peanut butter (just peanuts + salt)
- 2 tablespoons pure maple syrup
- 2 large eggs, room temperature
- ¾ cup milk of choice (almond milk works great)
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats (gluten-free if needed)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup low-sugar strawberry or raspberry jam
How to Make Peanut Butter & Jelly Baked Oatmeal
- Preheat & prep:
Preheat oven to 350°F. Grease an 8×8-inch baking dish with nonstick spray. - Mix wet ingredients:
In a large bowl, whisk together melted coconut oil, peanut butter, maple syrup, eggs, milk, and vanilla until smooth. - Add dry ingredients:
Stir in oats, baking powder, cinnamon, and salt until combined. - Add jam:
Pour mixture into the prepared pan and spread evenly. Drop heaping teaspoons of jam over the top and gently swirl with a knife 1–2 times. Don’t over-swirl. - Bake:
Bake for 25–35 minutes, until lightly golden and set. - Serve:
Slice into 6 servings and enjoy warm with milk, Greek yogurt, fresh berries, or an extra drizzle of peanut butter.
Make Oatmeal Cups
- Line a muffin tin with 8–10 liners and spray lightly.
- Divide batter evenly into liners.
- Bake at 350°F for 20–25 minutes until set.
- Cool slightly before removing.
Perfect for grab-and-go breakfasts!
Storage & Freezing
Fridge: Store in an airtight container for up to 5 days. Reheat in the microwave for 30–60 seconds.
Freezer:
Cut into slices and wrap individually. Freeze up to 3 months. Reheat in the microwave or warm in the oven at 350°F until heated through.
This Peanut Butter and Jelly Oatmeal Bake turns a childhood favorite into a nourishing, satisfying breakfast that’s easy to prep ahead and enjoy all week long.