Description
This Baked PB&J Oatmeal recipe combines creamy peanut butter and fruity chia seed jam into a warm, wholesome breakfast bake. Rolled oats are mixed with peanut butter, maple syrup, and chia seeds, then baked until golden and set, making a nutritious and satisfying start to your day. It’s easy to prepare ahead and perfect for meal prep, offering a comforting twist on traditional oatmeal with a delightful peanut butter and jelly flavor.
Ingredients
Scale
Wet Ingredients
- 1/3 cup (90 g) creamy or crunchy peanut butter
- 2 tablespoons grade A maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups (355 ml) filtered water
- 1/2 cup (120 g) Chia Seed Jam
Dry Ingredients
- 2 cups (190 g) rolled oats
- 2 tablespoons chia seeds (or substitute flax seeds)
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt (or 1/4 teaspoon if peanut butter is unsalted)
Instructions
- Prep the oven and pan: Preheat your oven to 375°F (190°C) and line a 9-inch bread loaf pan or similarly sized baking dish with parchment paper to prevent sticking.
- Mix wet ingredients: In a medium mixing bowl, combine the peanut butter, maple syrup, and vanilla extract. Use a spatula to stir until the peanut butter loosens and blends well with the syrup and vanilla.
- Add water and emulsify: Slowly pour in the filtered water while whisking vigorously to emulsify the mixture, ensuring a smooth blend without lumps.
- Incorporate dry ingredients: Add the rolled oats, chia seeds, baking powder, and sea salt into the wet mixture. Stir thoroughly until all ingredients are evenly combined into a thick oatmeal batter.
- Assemble the oatmeal bake: Pour the oat mixture evenly into the lined baking pan. Dollop the chia seed jam over the top and use a spoon to swirl it gently into the oats, creating a marbled effect. Smooth the surface for even baking.
- Bake and rest: Place the pan on the middle rack of the oven and bake for 30-35 minutes, until the top appears slightly golden and set. Remove from the oven and allow it to rest in the pan for 5 minutes to firm up before transferring to a cooling rack.
- Serve and store: Once cooled, slice the baked oatmeal and serve warm or at room temperature. Leftovers can be refrigerated for up to 5 days and enjoyed cold or warmed in a toaster or microwave.
Notes
- For extra texture, use chunky peanut butter instead of creamy.
- If using unsalted peanut butter, increase salt to 1/4 teaspoon for balanced flavor.
- You may substitute store-bought jam by mixing 1/3 cup jam with 2-3 tablespoons water to loosen it, making it easier to swirl into the oats.
- This recipe makes a great make-ahead breakfast that can be stored in the fridge and reheated as needed.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of recipe)
- Calories: 280
- Sugar: 9g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
