PB&J Vegan Baked Oatmeal

This peanut butter and jelly vegan baked oatmeal is like a time machine back to childhood. Made with simple, wholesome ingredients, this is the perfect oatmeal recipe to fuel your day. It’s gluten free and incredibly easy to make!

Is there ever a bad time for some peanut butter and jelly flavored foods?! From PB & J overnight oats, to my peanut butter and jelly granola bars, I certainly don’t run away from opportunities to enjoy a good old PB & J.

This vegan baked oatmeal may take the cake on my favorite PB & J recipe though. It’s easy to make, gluten free, refined sugar free and perfect for meal prep. You can add your favorite protein powder, blueberries, slice it up into bars, add mashed banana, anything goes with this recipe.

It’s made ultra delicious with generous swirls of peanut butter and raspberry chia jam on top. Plus, you can easily prep this in advance because it stores really well in the fridge!

Only cooking for yourself? Don’t worry because it will keep for about 5 days and you’ll have breakfast ready to go Monday-Friday. Try my vegan blueberry pancakes next!

Before we get started…

• I suggest using old fashioned/rolled oats for this recipe. Quick oats will end up too soft/mushy and steel cut oats won’t cook properly. Steel cut oats aren’t good for baked oatmeal as the texture is too tough.
• Oats are naturally gluten free, but are often contaminated during processing. If you are Celiac like me, be sure to buy certified gluten free oats to avoid cross contamination.

How to make vegan baked oatmeal

If you’re making the vegan version of this baked oatmeal, combine the ground flax seeds and water in a bowl and set aside to thicken (about 5 minutes).

Once this mixture thickens, it creates an egg-like consistency and helps to bind all of the ingredients together.

In a large mixing bowl, whisk together the oats, salt, cinnamon and baking powder.

Add in all remaining ingredients including the flax egg once thickened. Make sure the peanut butter is well mixed into the batter, it tends to clump up at times!

Transfer to a 9×9 baking dish. You can put it in the oven as is, or swirl on top some peanut butter and chia jam, or wait to do the swirling until it comes out of the oven (or both!).

How long you have to cook the oats will depend on how deep/large your pan is. It generally takes around 30-35 minutes, but you will know the oats are done when a toothpick comes out clean.

How to store

This vegan baked oatmeal should last in the fridge for about 3-5 days. I would suggest baking it per the instructions, covering it with foil after it cools, and keeping it in the fridge with no additional toppings.

Then, when you’re ready to eat, you can pop it in the microwave or back in the oven to warm it up and top it with the peanut butter and chia jam.

The oats will get a bit thicker while they sit, but I personally love it this way.

This vegan baked oatmeal can definitely be made the night before! Prep it ahead, let it cool, cover, then keep it in the fridge for 5 days. You can reheat it in the microwave or back in the oven.

You can also freeze baked oatmeal! Simply let the baked oatmeal cool, cut them into squares, and then place each square in a freezer safe and air-tight bag. Freeze up to 3 months!

Flavor variations

Mixed berry: Add 1 and 1/4 cup of fresh mixed berries to the oatmeal mixture and bake as directed. You can omit the peanut butter if you don’t want that flavor in there! Or opt for almond butter for a more neutral flavor.

Chunky Monkey Baked Oatmeal: Use 1/2 cup of chopped walnuts and 1/2 cup of chocolate chips. This adds so much flavor!

Banana Bread Oatmeal: Add in 1 cup of sliced bananas to your mixture before baking, then layer more on top. Drizzle with maple syrup and enjoy!

Try these recipes next

• Baked Cinnamon Roll Oatmeal
• PB & J Overnight Oats
• Gluten Free Banana Pancakes
• Caramelized Banana Oatmeal
• Baked Protein Oats

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