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