As much as I love trying new recipes and spending hours in my kitchen, I’ve never grown sick of the classic peanut butter and jelly sandwich. It’s my go-to “crap what am I bringing for lunch today” and never fails to satisfy me. Another meal I rarely get sick of? Oatmeal. I have eaten it consistently for my week day breakfasts (with the occasional yogurt or leftover egg bake thrown in there) for years. I like overnight oats, stovetop oatmeal, and I’ll even do instant oatmeal in a pinch.
Given my love for peanut butter, it’s not surprising that my favorite add-in to my oatmeal is peanut butter. It’s also not surprising, then, that naturally I decided to combine my two go-to meals: the peanut butter and jelly sandwich with my oatmeal. I also decided to make it a baked oatmeal, because I love the ease of making it on Sunday and then having leftovers to heat up every morning for the rest of the week. I just add a little bit of milk, heat her up, and it’s good to go. None of that standing over the stove stirring oatmeal at 6:00 a.m. business.
I loved how this baked oatmeal turned out. I’m usually a fan of adding bananas to my peanut butter oatmeal, but with the little swirl of strawberry jelly throughout the oatmeal, I didn’t miss the banana at all. It really did remind me of a peanut butter and jelly sandwich!
peanut butter and jelly baked oatmealPrint Rate
- 3 cups old-fashioned oats
- 1/2 tsp salt
- 2 tsp baking powder
- 2 eggs
- 2 cups almond milk
- 1/2 cup peanut butter
- 2 tbsp coconut oil melted (or canola oil)
- 1/4 cup honey
- 1 tsp pure vanilla extract
- 1/4-1/2 cup jelly your preference on how much jelly you want baked into the oatmeal
- Preheat oven to 350 degrees F.
- Lightly spray 9x13" baking dish with cooking spray.
- In large bowl combine oats, salt, and baking powder, stirring to combine.
- In separate bowl, whisk together eggs, milk, peanut butter, oil, honey, and vanilla, until well combined.
- Add to dry ingredients and stir until combined.
- Pour into prepared baking dish and spread it out evenly.
- Dollop the jelly in about tablespoonfuls across oatmeal. Use a knife to swirl it in.
- Bake in preheated oven for 30-35 minutes, until top is golden and middle is set.
- Let cool for 5-10 minutes, then serve topped with another dollop of jelly.