This PB & J baked oatmeal recipe 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, vegan, and incredibly easy to make.
Nothing says September and back to school quite like peanut butter and jelly. You’ll probably find that I make lots of PB & J based recipes. From PB & J overnight oats, to healthy energy bites filled with my homemade chia jam, I certainly don’t run away from opportunities to enjoy a good old PB & J.
This baked oatmeal may take the cake on my favorite PB & J recipe though. It’s easy to make, gluten free, refined sugar free, and naturally vegan. It’s made ultra delicious with a big dollop of peanut butter and raspberry chia jam on top.
How long does baked oatmeal last in the fridge?
This baked PB & J oatmeal recipe 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.
Baked oatmeal tips, tricks, and recipe notes
- Once prepared, this baked oatmeal does need to be refrigerated. It will keep for about 5 days covered.
- I suggest using old fashioned/rolled oats for this recipe. Be sure to use certified gluten free oats if necessary, since oats are commonly contaminated with gluten during processing.
- You can sub the peanut butter for any nut butter of your choice, such as sunflower seed butter or almond butter.
- You can use any type of jam you like. My personal favorite is raspberry chia jam, but you can also use any other berry or simply use store bought jam.
- How long you have to cook the oats will depend on how deep/large your pan is. It generally takes around 25-35 minutes, but you will know the oats are done when a toothpick comes out clean.
- Any type of plant milk will work for this recipe. My personal favorite is almond milk, but oat milk, coconut milk, and soy milk all work.
Try these other delicious breakfast recipes next:
- Shockingly Healthy Baked Cinnamon Roll Oatmeal
- 5 Minute PB & J Overnight Oats
- Gluten Free Banana Pancakes
- The Best Caramelized Banana Oatmeal
If you make this healthy baked oatmeal recipe, don’t forget to tag me on instagram so I can see your creation. Leave a comment and rating below and let me know how it turns out!Print
This peanut butter and jelly baked oatmeal is an easy and delicious gluten free breakfast.
- Preheat oven to 350 degrees Fahrenheit.
- Combine ground flax seeds and water in a bowl and set aside to thicken (about 10 minutes).
- In a large mixing bowl, combine all remaining ingredients and mix well.
- Once flax egg is thickened, add to the large bowl and stir.
- Bake for 25-35 minutes or until a toothpick comes out clean.
- Let cool slightly so the toppings don’t melt off.
- Top with peanut butter and raspberry chia jam.
For an extra peanuty flavor, stir in 1-2 tbsp of powdered peanuts or fresh peanut butter.
Once prepared, this oatmeal will keep in the fridge for about 5 days.
You can sub the peanut butter for any nut or seed butter of your choice.
Be sure to use certified gluten free oats if necessary.
How long you need to cook the oats will depend on how big/deep your pan is. You’ll know they’re done when a toothpick comes out clean. This generally takes around 25-30 minutes.
Any type of non-dairy milk will work for this recipe. I used almond, but coconut, oat milk, soy milk will also work.
- Serving Size: 3 servings
- Calories: 285
- Fat: 8.5g
- Carbohydrates: 39.2g
- Fiber: 6.7g
- Protein: 9.1g
Keywords: baked oatmeal recipe, oatmeal recipe, baked oatmeal