Description
This Peanut Butter and Jelly Baked Oatmeal is a comforting and nutritious breakfast option that combines the classic flavors of peanut butter and jelly with wholesome rolled oats. Baked to perfection, it offers a warm, hearty start to your day with a deliciously gooey texture and a sweet swirl of jelly.
Ingredients
Scale
Main Ingredients
- 2 cups rolled oats
- 1 1/2 cups almond milk
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup peanut butter
- 1/4 cup jelly (any flavor preferred)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease or line an 8×8 inch baking dish with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, ground cinnamon, and salt. Stir these together until evenly mixed.
- Add Wet Ingredients: Add the almond milk, maple syrup, vanilla extract, and peanut butter to the bowl. Thoroughly mix until all the wet ingredients are fully incorporated into the dry ingredients, creating a consistent batter.
- Prepare to Bake: Pour the oatmeal batter into the prepared baking dish, spreading it out evenly. Dollop the jelly onto the surface of the batter in several spots, then use a knife or skewer to gently swirl the jelly into the batter, creating marbled patterns.
- Bake: Place the baking dish in the oven and bake at 400°F for 35 to 40 minutes, or until the oatmeal is set in the center and lightly golden on top.
- Cool and Serve: Remove the baked oatmeal from the oven and allow it to cool for about 10 minutes. Then cut into four pieces and serve. Optionally top with additional peanut butter, jelly, fresh fruits, or nuts as desired and enjoy warm.
Notes
- You can substitute almond milk with any other plant-based or dairy milk.
- For a vegan version, ensure the peanut butter and jelly contain no animal products.
- Use gluten-free oats if you require a gluten-free option.
- Feel free to switch the jelly flavor to your preference, such as strawberry, grape, or raspberry.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1 cup)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
