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.
How to make 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!
The best oats
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. Since all oats are vegan and this recipe does not have egg, it’s totally vegan friendly!
How to serve
There are so many options for what you can eat your baked oatmeal with. I love serving vegan baked oatmeal with a spoonful of yogurt, maple syrup or nut butter.
I love to top the oats with fresh fruit such as berries or sliced banana. It is a delicious and healthy way to start your day.
Mixed berry: Add 1 and 1/4 cup of fresh mixed berries to the oatmeal mixture and bake as directed.
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
Vegan Baked PB & J Oatmeal
by: claire cary
- Preheat oven to 350 degrees Fahrenheit.
- Combine the ground flax seeds and water in a bowl and set aside to thicken (about 5 minutes).
- 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.
- Transfer to a 9×9 baking dish. Top with chia jam and extra peanut butter now, wait until it’s done baking, or both!
- Bake for 25-30 minutes or until a toothpick comes out clean. Let cool for about 10 minutes, then serve with fresh berries and extra peanut butter and chia jam.