You’ll fall in love with this peanut butter and jam baked oatmeal. It has an oatmeal-cake texture, pockets of raspberry preserves and plenty of creamy peanut butter for a perfectly chewy bite. It’s ideal to meal prep for easy breakfasts, to serve at brunch, or to enjoy as a comforting snack.
Breakfast time!
This peanut butter and jam baked oatmeal is a meal-prepper’s dream: simple to make, filling, and endlessly adaptable. It reheats beautifully, so keep a pan on hand for quick mornings, or serve squares to friends and family at brunch.
Win!
I’m a huge fan of baked oatmeal in general — it’s like oatmeal cake and so satisfying. I make it often to have ready for breakfasts, snacks and even late-night treats. This peanut butter and jam version is based on a favorite almond-butter baked-oatmeal I developed earlier, and it delivers the same rich, comforting flavor.
While baked oatmeal is often thought of as seasonal, it truly shines year-round. I love it reheated for breakfast, but I also enjoy it as a bedtime snack or even a cozy dinner when I’m craving something warm and filling.
This recipe works wonderfully with any nut butter, though I prefer classic creamy peanut butter. For the fruit component, raspberry preserves add bright, tart pockets of flavor — but you can use your favorite jam, jelly or preserves. Use what you love.
I love the look of those jam pockets — they make each bite a little fruity surprise.
Call it jam, jelly or preserves — whatever term you prefer, they all work here. Using a quality preserve creates rich pockets of flavor that swirl into the oats as it bakes.
The key to the best texture is quick-cooking oats. They create that chewy, cake-like crumb that makes baked oatmeal so satisfying. Old-fashioned oats will still work, but the texture will be a bit heartier and less cake-like.
My favorite way to serve these squares is with a light drizzle of milk or cream — it melts into the warm oats like a tiny scoop of vanilla ice cream and makes each bite decadently creamy.
Now, run to the kitchen and bake a pan!
Peanut Butter & Jam Baked Oatmeal
Peanut Butter & Jam Baked Oatmeal
10
35 mins
25 mins
1 hr
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Ingredients
- 4 ½ cups quick oats
- ¾ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 2 cups milk (dairy or nondairy)
- ½ cup peanut butter, melted
- ¼ cup butter, melted
- 2 teaspoons vanilla extract
- 13 ounces your favorite jam, jelly or preserves
- Milk or cream for drizzling
- Extra jam for topping, if desired
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray.
- In a large bowl, whisk together the quick oats, sugar, baking powder and salt. In a separate bowl, whisk the eggs with the milk and vanilla. Add the wet ingredients to the dry and stir to combine. Stir in the melted butter and melted peanut butter until evenly incorporated. Pour the mixture into the prepared dish. Dollop the jam over the top and gently swirl it through with a knife; use most of the jar, reserving a little for serving if desired.
- Bake for 35 to 40 minutes, or until the top is golden and set. Remove from the oven and let cool slightly before cutting into squares. Serve warm with extra peanut butter, jam and a drizzle of milk or cream.
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If you make this baked oatmeal, tag your photos with #howsweeteats. I appreciate seeing your recreations!
Ready to frame that one!