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Fork cutting into a jam-swirled oat square topped with yogurt and peanut butter.
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Peanut Butter and Jelly Baked Oatmeal

Sliceable peanut butter baked oats with a jam and peanut butter swirl through the middle and over the top. No eggs and no banana.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 361kcal

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 8x8 inch (20 cm) square baking dish, or a 9x7 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.

Nutrition

Calories: 361kcal | Carbohydrates: 45g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 308mg | Potassium: 370mg | Fiber: 5g | Sugar: 19g | Vitamin A: 199IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 2mg