Who knew you could enjoy a PB&J for breakfast? Oh, wait. I did! This Baked PB&J Oatmeal is loosely based on a few of my other baked breakfast oatmeals but in PB&J form. Yep! There’s peanuts, peanut butter, and even jelly baked right into this oatmeal. Plus, I made it dairy-free, gluten-free, and vegetarian.

This Baked PB&J Oatmeal can be made in advance and reheats really well, meaning that it’s perfect for meal prepping and having on hand through the whole week. And, if you aren’t a fan or are allergic to nuts, you can always swap out the peanut butter for any nut free alternative. That’s right, even those with sensitivities can enjoy this with the right alterations.

I’ve had a lot of oatmeal in the past; baked, overnight, crock pot, instant pot, you name it - I’ve probably tried it. This Baked PB&J Oatmeal though? It takes the cake. It has to be one of my favorites so far. There’s just something about the sweet and salty aspect of PB&J that speaks to me.

I enjoy mine with some unsweetened almond milk and a bowl full of fresh berries, but it’s just as good completely on it’s own.

Baked PB&J Oatmeal

Yield: 9

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Peanut butter and jelly for breakfast? You bet! This baked oatmeal is fully loaded with peanuts, peanut butter, and even jam. Perfect for meal prepping.

Ingredients

2 C. Oats
2/3 C. Honey Roasted Peanuts
2 Tsp. Ground Cinnamon
1 Tsp. Baking Powder
3/4 Tsp. Salt
1/4 Tsp. Ground Nutmeg
1 3/4 C. Unsweetened Almond Milk
1/3 C. Maple Syrup
2 Whole Large Eggs, Room Temperature
1/2 C. Creamy Peanut Butter, Divided
2 Tsp. Vanilla Extract
1/4 C. Jam/Preserves

Instructions

Preheat the oven to 375 degrees F. and lightly coat the inside of an 8x8" or 9x9" baking dish with non-stick baking spray and set aside.
In a large mixing bowl, whisk together the 2 C. oats, 2/3 C. peanuts, 2 Tsp. ground cinnamon, 1 Tsp. baking powder, 3/4 Tsp. salt, and 1/4 Tsp. ground nutmeg.
Transfer the dry mixture into the prepared baking dish.
In the same mixing bowl, whisk together the 1 3/4 C. milk, 1/3 C. syrup, 2 whole large eggs, 1/4 C. peanut butter, and 2 Tsp. vanilla.
Pour the mixture out over the dry mixture and stir just slightly in the baking dish.
Place in the oven to bake for 15 minutes.
Remove the dish from the oven and spoon the remaining 1/4 C. peanut butter and 1/4 C. jam over the top of the oatmeal and swirl as desired.
Place the dish back into the oven to bake for 25 more minutes or until the edges are browning and the middle is set.
Set aside to cool for 10(dish) minutes before cutting into 9 equal square to enjoy right away!
Store leftovers covered in the fridge for 3-5 days.

Notes:

Make this nut-free by using any nut-free peanut butter alternative and fresh fruit chunks in place of the peanuts!

Calories

298.28

Fat (grams)

14.61

Sat. Fat (grams)

2.75

Carbs (grams)

34.60

Fiber (grams)

4.05

Net carbs

30.54

Sugar (grams)

15.20

Protein (grams)

9.72

Sodium (milligrams)

367.34

Cholesterol (grams)

41.33

Nutritional Claims: Balanced • High Fiber • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Milk Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher