Description
This Peanut Butter and Jelly Baked Oatmeal is a warm, comforting breakfast treat combining the classic flavors of peanut butter and jelly in a wholesome baked oatmeal dish. Easy to prepare and perfect for a nutritious start to your day, it features rolled oats with almond milk, sweetened with maple syrup and enhanced by a cinnamon hint, baked to a soft, creamy texture with swirls of jelly throughout.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1 1/2 cups almond milk
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup peanut butter
Topping
- 1/4 cup jelly (any flavor)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C). Grease or line an 8×8 inch baking dish to prevent sticking and ensure easy removal of the oatmeal after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir these ingredients together until evenly mixed to distribute the leavening and spices throughout the oats.
- Add Wet Ingredients: Add the almond milk, maple syrup, vanilla extract, and peanut butter to the bowl with the dry ingredients. Mix thoroughly until the wet ingredients are fully incorporated, forming a batter-like consistency.
- Pour Batter and Add Jelly: Pour the mixed batter into the prepared baking dish, spreading it evenly. Dollop the jelly on top of the batter in small spoonfuls. Using a knife, gently swirl the jelly through the batter to create a marbled effect without fully mixing it in.
- Bake the Oatmeal: Place the baking dish in the preheated oven and bake for 35 to 40 minutes. The oatmeal is ready when it is set in the middle and slightly golden around the edges.
- Cool and Serve: Remove the baked oatmeal from the oven and let it cool for about 10 minutes. Once cooled slightly, cut into four pieces and serve with your preferred toppings or additional peanut butter or jelly if desired.
Notes
- You can use any type of jelly or jam based on your preference, such as strawberry, grape, or raspberry.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Ensure baking powder is fresh for proper rise and texture.
- This dish can be refrigerated for up to 4 days and reheated for a quick breakfast.
- Adding a pinch of salt enhances the sweetness and flavors in the dish.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 320
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
