This is a PB&J you eat for breakfast: soft peanut butter oats with a layer of peanut butter and jam hidden through the middle and more swirled over the top. There’s no banana and no egg. It’s built on my usual applesauce baked oatmeal base with peanut butter in place of the oil, so it tastes of peanut butter and jam, not banana bread. It’s a soft, oaty bake not a fluffy blended-oats cake.
Instructions
Step One: In a large bowl, combine the rolled oats, ground flaxseed, baking powder and salt.
Step Two: In a separate bowl, whisk together the milk, applesauce, maple syrup, peanut butter and vanilla until smooth.
Step Three: Pour the wet ingredients into the oat mixture.
Step Four: Stir until everything is evenly combined and no dry patches remain.
Step Five: Spread the mixture into the prepared baking dish.
Step Six: Dollop peanut butter and jam over the oat layer.
Step Seven: Use a butter knife or spoon to gently swirl them.
Step Eight: Bake for 35 to 40 minutes, until the edges are golden and the centre barely wobbles. Cool in the dish for 20 minutes before slicing.
Storage
Store the baked oatmeal in an airtight container in the fridge for up to 4 days. You can also freeze individual slices for up to 1 month. Thaw overnight in the fridge before serving. To reheat, microwave a slice for 30 to 45 seconds until warmed through, or enjoy it cold.
Peanut Butter and Jelly Baked Oatmeal
Ingredients
Baked Oats
- 2 cups old-fashioned rolled oats 170 g
- 1 tablespoon ground flaxseed
- 1 teaspoon baking powder
- ¼ teaspoon table salt
- 1¼ cups milk 300 ml. I use soy, but any milk works.
- ½ cup unsweetened applesauce 120 g
- 3 tablespoons maple syrup
- ¼ cup smooth peanut butter 65 g
- 2 teaspoons vanilla extract
PB & Jam Swirl
- ⅓ cup peanut butter smooth runny, 85 g
- ¼ cup raspberry or strawberry jam 80 g
Instructions
Baked Oats
- Preheat the oven to 350°F (180°C), or 325°F (160°C) fan. Grease an 8×8 inch (20 cm) square baking dish, or a 9×7 inch (23 x 18 cm) rectangular dish.
- In a large bowl, stir together the oats, ground flaxseed, baking powder and salt.
- In a jug or small bowl, whisk together the milk, applesauce, maple syrup, peanut butter and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until there are no dry patches.
- Pour half the mixture into the greased dish and spread it out evenly.
PB & Jam Swirl
- Dot 2 tablespoons of the peanut butter and 2 tablespoons of the jam over the oat layer, then spread the rest of the oat mixture over the top.
- Dollop the remaining peanut butter and jam over the top in alternating spoonfuls. Drag a butter knife or skewer through 4 or 5 times in loose swirls. Don’t overmix, or the colors turn muddy.
- Bake for 35 to 40 minutes, until the edges are golden and pulling away from the sides and the middle barely wobbles.
- Leave to cool in the dish for 20 minutes so the jam sets, then slice into squares.
Notes
- Peanut butter: A runny natural peanut butter swirls best. Stir the jar well, and warm it for 10 seconds if it’s stiff.
- Jam: Warm it for 10 seconds so it spoons and swirls easily. Seedless or with seeds both work.
- Nut-free: Use sunflower seed butter.
- Gluten-free: Use certified gluten-free oats.
- Storage: Keep covered in the fridge for up to 4 days. Freeze slices for up to 1 month and thaw overnight in the fridge.
- Reheating: Warm a square in the microwave for 30 to 45 seconds, or eat it cold as a breakfast bar.
Leave a Reply