Vegan PB & J Baked Oatmeal

This 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!

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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 vegan.

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 this recipe

First, preheat the oven to 350 degrees Fahrenheit.

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!).

Bake for 30-35 minutes or until a toothpick comes out clean. If you’re using a deep pan, you will need to bake it for a bit longer.

To get the swirls that you see in the pictures, you will want to bake the oats, let it cool for about 15 minutes. Then, spread a layer of chia jam over the top of the oats. Next, place about 9 small dollops of peanut butter around the oats (I did 3 rows of 3) and then take a toothpick and carefully swirl it around the peanut butter to spread it into the jam and vice versa.

Be sure you don’t poke the toothpick in too far, you want to just lightly graze the top of the oats to get the swirl effect.

How long does it keep?

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.

Tips, tricks and notes

• 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.

• 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.

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

• 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.

• 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 recipes next

• Shockingly Healthy Baked Cinnamon Roll Oatmeal
• 5 Minute PB & J Overnight Oats
• Gluten Free Banana Pancakes
• The Best Caramelized Banana Oatmeal

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5 from 6 votes

Vegan Baked PB & J Oatmeal

by: claire cary

This 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!

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Prep: 10 mins

Cook: 30 mins

Total: 40 mins

6

1x2x3x

Ingredients

• ▢ 2 ½ cups rolled oats
• ▢ 1 tsp baking powder
• ▢ 1 ½ tsp cinnamon
• ▢ 2 cups non dairy milk
• ▢ ⅓ cup apple sauce
• ▢ 3 tbsp peanut butter plus more for topping
• ▢ 2 tsp vanilla extract
• ▢ 1 flax egg 1 tbsp ground flax seeds + 2.5 tbsp water*
• ▢ 4 tbsp maple syrup or sweetener of choice
• ▢ ¼ tsp salt
• ▢ 1 batch chia jam

US Customary – Metric

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• If you’re making this vegan, combine 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. If topping with extra pb & j, allow the oats to cool slightly so it doesn’t all melt. 

Notes

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. 

Any type of non-dairy milk will work for this recipe. I used almond, but coconut, oat milk, soy milk will also work. 

The flax egg can be subbed for a regular egg.

Serving: 5servings / Calories: 285kcal / Carbohydrates: 39.2g / Protein: 9.1g / Fat: 8.5g / Fiber: 6.7g

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