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.
Flavor variations
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
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Vegan Baked PB & J Oatmeal
by: claire cary
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
Instructions
- 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.
James white says
This recipe is wonderful I love it, simple to make and taste delicious, and you can play with the flavors just by changing the jelly.
Claire Cary says
Yes, exactly! So glad you’re enjoying it!
Sarah says
How much is “1 batch” for the chia jam? I planned to use store bought jam & add the chia seeds separately.
Claire Cary says
You can definitely use store bought jam, but I wouldn’t recommend mixing it with chia seeds since it will get way too thick and goopy. You can really use as much or as little jam as you like, probably around 1/2 cup is a good amount!
Sarah says
Great! Thanks so much 🙂 will be making this soon!
Laura says
Does jam go into the batter or is it just used as a topping?
Claire Cary says
I usually do both! I swirl some on top of the oatmeal before it bakes, then add more to each serving.
courtney says
Was wondering if you have a recipe for the chia jam
Claire Cary says
Yes! It’s linked in the recipe card but you can also find it here: https://eatwithclarity.com/chia-seed-jam/
Daniel says
Hey 🙂
I want to make this amazing recipe .
And I have question Before 🙂
When you wrote the nutritional values..
What’s the weight ( the grams )of each serving ?
And do you think I can add protein powder ?
Claire Cary says
Hi there, I do not have the weight in grams of each serving unfortunately, but one serving is about 1 cup worth. You can definitely add protein powder if you’d like!
Peg says
We are addicted and make this dish weekly. As ingredients (namely coconut milk) start to get close to expiring, we were thinking of making a few dishes and freezing. Can the dish be frozen once cooked? Does it lose its integrity?
Claire Cary says
Thank you Peg! So happy you’ve enjoyed it. I can’t say for certain since I have not tried this myself, but I do think that would be ok! I would bake it as usual, let it cool completely and then freeze it. Reheat it back in the oven. It may not be quite the same as when it’s cooked from fresh, but it should be ok! You can also just get shelf stable non-dairy milk which has a pretty long shelf life.
Karen P says
Amazing way to eat oats. We have now made the recipe 3x in 2 weeks. It tastes great and is easy to make and then reheat for meals for several days. So glad I found your blog.
Claire Cary says
Thanks Karen! So happy you’re enjoying it 🙂
Madison says
Delicious and so easy😄
Claire Cary says
Thanks Madison! So glad you like it!
A says
Is that 1.5 cups of cooked oats?
Claire Cary says
No, it’s 1.5 cups of uncooked oats! They cook while in the oven!
Thor says
Much yum
Claire Cary says
Thanks so much, glad you think so!
Trina Fentriss says
This was so easy to make and perfectly delicious!
Claire Cary says
Thanks, Trina! So glad you liked it!