PB and Jelly Baked Oatmeal

Two slices of peanut butter oatmeal bake topped with grape jelly on a scalloped plate.

PB and Jelly Baked Oatmeal

Nostalgia comes full circle in this peanut butter and jelly baked oatmeal. Creamy baked peanut butter oats smeared with concord grape jelly.

Prep Time5

Cook Time35

Total Time40

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 375kcal

Author: Morgan Peaceman

Equipment

measuring spoons
mixing bowls
spatula
whisk
8x8 Baking pan

Ingredients

2 cups rolled oats
1 tablespoon cinnamon
2 teaspoon baking powder
½ teaspoon salt
1 ½ cup whole milk
¼ cup peanut butter
3 tablespoon avocado oil
2 large eggs
2 tablespoon concord jelly

Instructions

Preheat the oven to 375º.
Mix together the rolled oats, cinnamon, baking powder and salt.
In a separate bowl, combine the whole milk, peanut butter, avocado oil and eggs.
Pour the wet ingredients into the rolled oats and mix together with a spatula until fully combined.
Pour into a 9x9 baking pan and bake for 35-40 minutes.
Top with a few dollops of jelly, let cool for 10 before serving.

Notes

Remember to grease the baking pan and line with parchment to alleviate and sticking and easy removal.

Peanut butter, especially a natural peanut butter that needs to be stirred, adds additional moisture, so be careful when adding the PB and stick to the bake time.

Fold the ingredients gently to alleviate any gumminess and the oats falling apart.

For clean lines when cutting the baked oats, wait a solid 15-20 minutes for the oatmeal to cool.

Nutrition