Peanut Butter and Jelly Oatmeal Bake
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.98 out of 5 stars
(42)
Ingredients
6 servings
- 1 1/2 tablespoons melted and cooled coconut oil (can also sub melted butter)
- 1/2 cup natural drippy peanut butter (creamy or chunky)
- 1 tablespoon pure maple syrup or honey
- 1 egg, slightly beaten
- 1 1/2 cups unsweetened almond milk
- 1 1/2 cups old fashioned rolled oats, gluten free if desired
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 cup low sugar strawberry or raspberry jam
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Preparation
Step 1
Preheat oven to 350 degrees F. Grease a large skillet or 8x8 inch baking pan with coconut oil or generously spray with nonstick cooking spray.
Step 2
In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain.
Step 3
Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/pan and make sure oatmeal is evenly spread out.
Step 4
Drop jam by teaspoonful onto oatmeal bake, then very gently swirl with a knife.
Step 5
Bake for 30-35 minutes until barely golden brown. Cut into 6 servings and enjoy with almond milk.
Step 6
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