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Peanut Butter and Jelly Baked Oatmeal

Name: Peanut Butter and Jelly Baked Oatmeal
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: American
Ingredients: 3 cups quick cooking oats- I use gluten free quick oats; 1/2 cup brown sugar; 1 cup milk; 2 tablespoons butter, melted; 2 eggs; 2 teaspoons baking powder; 3/4 teaspoon salt; 2 teaspoons vanilla; 1/2 cup peanut butter ( this works well with soy butter or other peanut butter alternatives); 1/2 -3/4 cup jelly

Jan 24, 2011

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I hope you all are not getting tired of baked oatmeal recipes because I have another one for you today.

My peanut butter baked oatmeal recipe that I developed several years ago has been one of the most popular recipes on my site and today I have yet another version for you.

I have used that basic peanut butter baked oatmeal recipe to create several other versions like peanut butter and chocolate chip, pumpkin baked oatmeal, banana baked oatmeal, and even a version without peanut butter for my daughter who can no longer have peanut butter.

Well, today’s recipe is a natural variation and was actually one of the first versions that I came up with.

What is the first thing many of us think of when we think of peanut butter?

Jelly of course. Peanut butter and jelly is a natural combination and it works perfectly in baked oatmeal. My kids love this!

Baked oatmeal is one of our favorite breakfasts and I hope your family enjoys them too!

Yield: 8 servings

Peanut Butter and Jelly Baked Oatmeal

All the flavors of a peanut butter and jelly sandwich in a bowl of oatmeal.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

3 cups quick cooking oats- I use gluten free quick oats
1/2 cup brown sugar
1 cup milk
2 tablespoons butter, melted
2 eggs
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons vanilla
1/2 cup peanut butter ( this works well with soy butter or other peanut butter alternatives)
1/2 -3/4 cup jelly

Instructions

Mix all ingredients, except jelly, together and stir well.
Spread in a greased 9x13 pan.
Drop spoonfuls of jelly on top of the oatmeal. I have tried mixing the jelly into the batter, but we like it best just spooning it on top.
Bake at 350 for 20-25 minutes. If you like it a little crunchy on top cook for a few minutes longer.

Nutrition Information:

Yield:

8 servings

Serving Size:

1
Amount Per Serving: Calories: 360Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 57mgSodium: 473mgCarbohydrates: 48gFiber: 4gSugar: 18gProtein: 11g

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Comments

Lauren

January 24, 2011 at 7:17 pm

I’ve never had baked oatmeal before, but this looks so good! So, forgive me for the possibly obvious question, but when you eat the leftovers, how do you heat it up or do you eat it cold?

Reply
- Lynn
  
  January 24, 2011 at 7:18 pm
  
  @Lauren, We reheat the leftovers, but they reheat well. I often double or triple my baked oatmeals and use them throughout the week. I hope that helps.
  
  Reply
  - Lauren
    
    January 24, 2011 at 7:51 pm
    
    @Lynn, Thank you!!
    
    Reply
jessica

January 25, 2011 at 11:07 am

Can you use old-fashion oats instead? I dont really like the texture of quick cooking oats.

Reply
- Lynn
  
  January 25, 2011 at 1:15 pm
  
  @jessica, Yes you can. I have had several readers say it works well in my baked oatmeals. We prefer the quick oats, but either should work fine.
  
  Reply
Lynsey

January 26, 2011 at 11:17 am

I am fairly new here, and couldn’t resist trying this recipe today. It was a HUGE hit with two of my kids!! And I am so happy I have leftovers and they are able to be reheated–what a time saver! The other one is sick so she is being extra picky. 🙁 I’ll try some of your other versions soon, maybe that will win her over.

Now I am tempted to dig through your archives for more yummy recipes!!

Reply
- Lynn
  
  January 26, 2011 at 12:12 pm
  
  @Lynsey, I am so glad that your family enjoyed it and I hope your daughter gets to feeling better soon. My kids love all the versions of it, so I hope yours do too.
  
  Reply
Kristin

February 2, 2011 at 11:54 am

Lynn-

Do you used GF oats and do they work the same. I miss my baked oatmeal since going GF.

Thanks
Kristin

Reply
- Lynn
  
  February 2, 2011 at 12:58 pm
  
  @Kristin, Yes I used gluten free oats. I used the gf quick oats which can be hard to find. I order them online, but you can also use gf regular oats the texture will just be a little different. The baked oatmeals make great gf breakfasts when using the gf oats. We love them!
  
  Reply
Zaria Callen

July 17, 2011 at 11:57 pm

PB&J- well, almond butter in my case, as I’m allergic to peanuts- is one of my all-time FAVORITE foods. The idea of mixing it into baked oatmeal is absolutely genius! I have GOT to try this soon! I’ve just discovered your site and I love it, being a gluten-free teen myself. 🙂

Reply
- Amanda
  
  August 25, 2012 at 12:50 pm
  
  I am so thankful to see this comment! My kids are allergic to peanuts as well, and I wondered about Justin’s almond butter, or hazelnut butter. Have you tried anything else just to change it up a bit? I am looking for ideas! Thanks, Amanda
  
  Reply
  - Lynn
    
    August 25, 2012 at 1:03 pm
    
    I use sunbutter since we deal with both tree nuts and peanut allergies in our house. I think any of the nut butters or nut butter alternatives would work find.
    
    Reply
Shonda

May 6, 2012 at 1:06 pm

Going to make this one today. All your baked oatmeal recipes are great for freezer breakfasts for my kids! Thanks, Lynn!

Reply