Peanut Butter and Jam Baked Oatmeal

We can’t get enough of this healthy Peanut Butter and Jam Baked Oatmeal! Packed with lots of peanut butter, jam, and quick oats, it has the texture of oatmeal cake. It’s super hearty and easy to throw together. The perfect make-ahead breakfast alternative to porridge!

Warmer temperatures might mean you’re slowly transitioning away from baked oatmeal in favour of overnight oats, but don’t let the change in season dissuade you from trying this peanut butter and jam baked oatmeal. I started making it a couple of months ago and we still can’t get enough of it. In fact, it is Yannick’s most requested breakfast at the moment. You can serve it at room temperature or you can chill it in the fridge. I love serving it in a bowl and pouring milk over top of it, then eating it with a spoon. It truly is one of my favourite breakfasts or snacks!

Jump to:

• Why You’ll Love This Baked Oatmeal Recipe
• Ingredients in Peanut Butter and Jam Baked Oatmeal
• How To Make This Baked Oatmeal
• Serving Suggestions and Tips
• Substitutions
• Kitchen Tools You’ll Need
• Make Ahead and Storage Instructions
• More Healthy Breakfast Recipes
• Peanut Butter and Jam Baked Oatmeal

Why You’ll Love This Baked Oatmeal Recipe

• Easy to make: Simply whisk all of the ingredients together, pour into a baking dish, dollop and swirl with jam, and bake. This recipe makes six large servings of baked oatmeal, and you can even double it to feed a crowd or a larger family throughout the week.
• Healthy: Peanut butter and jam baked oatmeal is packed with fibre, protein, and healthy fat. Serve it alongside two or three scrambled eggs for a perfectly balanced breakfast.
• Kid-Friendly: Peanut butter and jam is a childhood favourite lunch for many, so this baked oatmeal will appeal to even the pickiest of eaters.
• Perfect texture: After years of not really liking baked oatmeal, I decided to try making it with quick oats instead of large flake rolled oats. Game changer! Instead of being overly chewy, the quick oats make baked oatmeal more like cake in texture. Who can say no to (oatmeal) cake for breakfast?

Ingredients in Peanut Butter and Jam Baked Oatmeal

This PB & J baked oatmeal is so delicious and healthy, you wouldn’t believe that it only requires a handful of basic ingredients! Here’s what you’ll need:

• Butter: You’ll need a couple of tablespoons of melted butter to add moisture to your baked oatmeal. You can sub coconut oil for a dairy-free option.
• Peanut Butter: For that peanut butter flavour! You’ll want to use a natural, drippy peanut butter for best results. The only ingredients should be dry-roasted peanuts and salt. Can you use almond butter or cashew butter instead? Absolutely. Just make sure they are drippy and not dry, or your baked oatmeal might turn out more on the dry side.
• Maple syrup: My preferred liquid sweetener, especially in baked oatmeal. It adds moisture and sweetness at the same time. I use ¼ cup of maple syrup here and find it to add the perfect amount of sweetness in combination with the jam swirl on top of the oatmeal bake.
• Eggs: To hold this baked oatmeal together, you’ll need two eggs.
• Milk: Adds necessary moisture. I use dairy milk but non-dairy milk can be used in its place.
• Vanilla Extract: A flavour enhancer that rounds out sweetness.
• Quick Oats: Essential for creating a cake-like texture for this baked oatmeal.
• Baking Powder: Helps the baked oatmeal rise in the oven.
• Cinnamon: Adds a subtle hint of sweet spice to our baked oatmeal.
• Salt: Balances and highlights the sweetness.
• Jam: I’ve always loved raspberry jam so that’s what I’ve chosen to use in this baked oatmeal, but use your favourite jam.

See recipe card for exact quantities.

How To Make This Baked Oatmeal

1. Prepare your pan: Grease an 8×8-inch square glass baking dish with butter.
2. Mix your wet ingredients: In a large bowl, whisk together all of the wet ingredients.
3. Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt. Whisk well to combine.
4. Pour into the pan: Pour the batter into the prepared baking dish.
5. Dollop with jam: Distribute the jam one teaspoon at a time evenly over top of the batter. Use a butter knife to gently swirl the jam into the batter.
6. Bake: Transfer the pan into the oven and bake for 26-28 minutes. Allow to cool for at least ten minutes, then cut into slices and serve with your favourite toppings.

Serving Suggestions and Tips

Serve your PB & J baked oatmeal with any of the following accompaniments!

• More peanut butter and jam: An extra smear of both peanut butter and jam takes your baked oatmeal over the top.
• Greek yogurt and fresh berries
• In a bowl with milk poured over top
• Alongside a couple of scrambled eggs for an extra boost of protein

Substitutions

• Butter: Feel free to use coconut oil instead of butter.
• Milk: Use unsweetened non-dairy milk in place of the dairy milk.
• Nut-Free: Try using sunflower seed butter or tahini. The flavour profile will be different, but it will still be tasty!
• Vegan: Use coconut oil instead of butter, non-dairy milk in place of the milk, and flax eggs (one flax egg is 1 tablespoon of ground flax mixed with 3 tablespoons of water, so you’ll need two flax eggs for this recipe).

Kitchen Tools You’ll Need

• 8×8-inch glass baking dish
• Mixing bowl
• Measuring cups
• Measuring spoons
• Whisk
• Serving spatula
• Glass storage containers

Make Ahead and Storage Instructions

I typically make this baked oatmeal the night before. Then I let it cool and transfer it into airtight glass storage containers. It keeps at room temperature for two days and in the refrigerator for up to five days.

We love it at room temperature, but it’s also great chilled, especially in the summer!

More Healthy Breakfast Recipes

Looking for more healthy breakfast recipes? Try these next:

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