Your favorite childhood sandwich transformed into a wholesome new breakfast or snack: Peanut Butter and Jelly Baked Oatmeal. Sweet, moist baked oats are topped with a cooked berry compote and a creamy peanut butter swirl, finished with a light sprinkle of sugar. Serve with yogurt and extra berries for a filling, balanced meal.
Ingredients
- 2 bananas (overripe)
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 tbsp light brown sugar
- 1/4 tsp kosher salt
- 1/2 tsp baking powder
- 1.5 cups old fashioned oats
- 1 cup unsweetened almond milk (or cashew milk or skim)
- 2 cups frozen mixed berries (no sugar added)
- 1 tsp corn starch
- 1 tsp water (for corn starch slurry)
- 1/4 cup powdered peanut butter
- 3 tbsp water (to rehydrate powdered peanut butter)
- 2 tsp granulated sugar (for sprinkling)
About powdered peanut butter: Powdered peanut butter is simply ground peanuts, sometimes with added sugar. If your brand contains sugar, the calorie count will be slightly higher but it often tastes richer. Measure according to the product you use.
Texture and serving suggestions
Baked oatmeal is soft, moist and dense — more like a warm, sliceable bowl of oatmeal than a cake or cookie. It’s an efficient way to batch-cook oatmeal that keeps well for breakfast or snacks. I like to serve mine in a bowl with yogurt and extra fruit, stirring everything together for a creamy, satisfying bite.
How to make Peanut Butter and Jelly Baked Oatmeal
Berry compote
1. Pour the frozen mixed berries into a small saucepan and heat over medium. Cook for about 10 minutes, until the berries break down and release juices.
2. Mix the corn starch with 1 tsp water to make a slurry, then stir it into the berries. Cook for 2–3 more minutes until the mixture thickens and resembles a jam-like compote. Remove from heat and set aside.
Oatmeal base
1. Preheat the oven to 375°F (190°C).
2. Grease a baking dish (an 8.5″ x 11″ 2.5 qt casserole works well).
3. In a large bowl, mash the bananas with a fork. Add the applesauce, brown sugar, vanilla, baking powder, and salt; stir to combine.
4. Whisk in the almond milk, then fold in the oats until evenly mixed.
5. Pour the oat mixture into the prepared baking dish.
Peanut butter swirl and assembly
1. Spread the cooked berry compote in an even layer over the oat mixture.
2. Rehydrate the powdered peanut butter by mixing 1/4 cup powdered peanut butter with 3 tbsp water until thick and creamy.
3. Drop small dollops of the peanut butter mixture over the berries, then gently swirl with a fork to create a marbled effect.
4. Sprinkle the top evenly with 2 tsp granulated sugar.
5. Bake at 375°F for 35 minutes, until set and slightly golden on top. Let cool slightly before slicing and serving.
Recipe summary
- Prep time: 20 minutes
- Cook time: 35 minutes
- Servings: 4
- Calories: about 280 per serving
Equipment
- Baking dish or casserole
- Mixing bowl
- Small saucepan
Notes
- If you use a larger baking dish the bake will be thinner; use a smaller dish for a thicker result.
- Using a powdered peanut butter with sugar will alter calories and sweetness—adjust amounts to taste.
- Serve warm with yogurt and fresh berries for extra protein and freshness.
