It’s funny, but PB&J doesn’t feel like a nostalgic food to me. My parents never excessively packed my lunch box with it, nor did they buy me those weird little Uncrustables. So I actually have no real reason or knowledge of why the flavor has been a necessity in my life; however, I can’t help but CRAVE it.
Today I wanted to re-share a recipe I created for all you PB&J lovers 10 whole years ago: my famous peanut butter and jelly baked oatmeal. It’s actually one of my original baked oatmeal recipes!
This delicious pan is FULL of peanut butter flavor, healthy fats, plenty of fiber, and over 10g of protein per serving for the perfect meal prep breakfast.
Ingredients in this peanut butter and jelly baked oatmeal
Not only is this PB&J baked oatmeal delicious, but it’s also SO easy to make and uses super simple ingredients. Here’s what you’ll need:
- Coconut oil: to give the oatmeal bake the perfect amount of moisture, you’ll need a little coconut oil. Feel free to use melted butter or vegan butter as well.
- Peanut butter: gotta have that rich peanut butter flavor! Be sure to use a natural, drippy peanut butter, and feel free to use creamy or crunchy.
- Maple syrup: we’re naturally sweetening this oatmeal bake with just a touch of pure maple syrup.
- Egg: you’ll need 2 eggs in this recipe to hold the oatmeal together.
- Milk: I use unsweetened almond milk in this recipe, but feel free to use any milk you’d like.
- Oats: the bulk of this recipe is made with old-fashioned rolled oats. Feel free to use gluten-free!
- Baking staples: you’ll also need some baking powder, cinnamon & salt.
- Jam: use any jam or jelly you like! I love using a low-sugar strawberry or raspberry jam.
Customize your oatmeal bake
- Mix up the nut butter. If you’re not into peanut butter or are allergic, feel free to use almond butter or cashew butter.
- Add some fresh fruit. I have also found that adding 1/2 cup of raspberries or diced strawberries to the recipe is exceptionally tasty. It’s also delicious with blueberries or sliced/chopped bananas on top or baked right in.
- Go nuts. This PB&J baked oatmeal would also be delicious with chopped peanuts, pecans, or walnuts stirred in the batter or sprinkled on top.
Can I make this peanut butter and jelly oatmeal bake vegan?
I think flax eggs or chia eggs will work well in this recipe, but I haven’t tested it to be sure. Let me know if you give it a try.
Can I use steel cut or quick oats?
I would not recommend using steel cut oats or quick oats in this recipe, as the texture will not be the same.
How to make peanut butter and jelly baked oatmeal
- Prep your pan. Grease a large an 8×8 inch pan with cooking spray and preheat your oven to 350 degrees F.
- Mix the wet. In a large bowl, whisk together all of your wet ingredients until there aren’t any large lumps of peanut butter.
- Stir in the wet. Fold in all of the dry ingredients, then pour the mixture into your pan.
- Dollop the jelly. Drop teaspoonfuls of jam onto the oatmeal bake and gently swirl it in a couple of times. Don’t swirl too much or the jam will end up at the bottom of the oatmeal batter.
- Bake & serve. Bake it up until it’s barely golden brown, cut into slices, and serve!
Our favorite way to serve this oatmeal
This peanut butter & jelly oatmeal bake is delicious on its own, but we love serving it:
- With an extra drizzle of nut butter
- With a dollop of Greek yogurt and fresh berries
- Warm in a bowl with milk poured on top
- On a breakfast plate with crispy bacon or these yummy breakfast meatballs (for extra protein!)
Make portable oatmeal cups
I love making these into cups to serve my kiddos:
- Line a muffin pan with 8-10 liners and spray the insides with cooking spray.
- Make the recipe as-is, then pour the mixture into the liners.
- Bake at 350 degrees F for 20-25 minutes until the oatmeal cups are set and barely golden brown.
Meal prep this oatmeal bake
This peanut butter and jelly baked oatmeal can easily be prepped ahead of time! I suggest making it either the morning of or the night before, then cutting it into individual servings and storing it in separate airtight glass containers for easy reheating throughout the week.
Tools you’ll need
Check out all of our favorite kitchen essentials here.
Storing & freezing tips
- In the fridge: be sure the peanut butter and jelly oatmeal bake has completely cooled, and then cover the whole pan with tinfoil before transferring it to the refrigerator (or place individual slices in meal prep containers). It will stay good covered in the refrigerator for 4-5 days. Reheat individual slices in the microwave for 30-60 seconds.
- In the freezer: once the baked oatmeal has completely cooled, cut it into 6 squares/slices and wrap each square in plastic wrap and tinfoil. You can also freeze the entire PB&J oatmeal bake for later by wrapping it well and placing it in the freezer. When you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.
More oatmeal recipes you’ll love
- Strawberry Banana Chocolate Chip Baked Oatmeal
- Vanilla Brown Butter Pear Baked Oatmeal
- The Most Delicious Breakfast Cookies
- Peanut Butter Blueberry Overnight Oats
- Peanut Butter Banana Baked Oatmeal Cups
Get all of our oatmeal recipes here!
I hope you love this easy and delicious peanut butter and jelly oatmeal bake! If you make it, be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Peanut Butter and Jelly Oatmeal Bake
Ingredients
- 2 tablespoons melted and cooled coconut oil (can also sub melted butter)
- ½ cup (128 grams) natural creamy peanut butter (only peanuts and salt)
- 2 tablespoons pure maple syrup
- 2 large eggs, at room temperature
- ¾ cups (180 grams) milk of choice (I use almond milk)
- 1 teaspoon vanilla extract
- 2 cups (190 grams) old fashioned rolled oats, gluten free if desired
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ⅓ cup low sugar strawberry or raspberry jam
Instructions
- Preheat oven to 350 degrees F. Grease an 8x8 inch baking pan with nonstick cooking spray.
- In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, eggs, almond milk and vanilla. Whisk together until well combined and no large lumps of peanut butter remain.
- Fold in oats, baking powder, cinnamon and salt. Pour into the prepared pan and make sure oatmeal is evenly spread out.
- Drop jam by heaping teaspoonful onto oatmeal bake, then very gently swirl with a knife 1 to 2 times back and forth. Don't swirl too much or the jam with drop to the bottom of the batter.
- Bake for 25 to 35 minutes until barely golden brown. Cut into 6 servings and enjoy with milk, greek yogurt or fresh berries. I also love it with a little extra peanut butter on top.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eats
This post was originally published on February 8th, 2016, republished on December 26th, 2022, updated with a new recipe on January 8th, 2026, and republished with new photos on February 11th, 2026.
These are fantastic! Perfect for starting school & having an easy breakfast option on hand! Added 2 tbs of chia seeds for some more fiber as well!
Absolutely! Glad it was a hit!
I have made this a couple of times but use nutella instead of jam, delish.
Sounds amazing!!
My family just devoured this!!! Hard to find recipes that the whole family loves, including a picky two and five year old. We drizzled some peanut butter on top and it was perfection. Zero leftovers!
So happy to hear that!!
Made this to have for a quick nutritious weekday morning breakfast. It is delicious too
So happy to hear that!
This is delicious! I added 2 TBS chia seeds, I TBS hemp seeds and 1 TBS whole flax seeds and it worked great! Thank you for another great recipe.
Perfect nourishing breakfast!
I’ve been working my way through your cookbook and have been loving it! I loved your espresso oatmeal bake from the book, and this one is so yummy too. Love that so many of your recipes are great for making ahead and freezing for busy mornings!
Amazing! So glad you’re loving the cookbook recipes 🙂
This oatmeal baked reminded me of my childhood! Who doesn’t love a good PB&J!!! It was so delicious and easy to make. I used the super thick old fashion oats because I love the texture it adds and added 1.5 scoop of protein powder to give it an extra protein boost. It stores nicely and is great for meal prep!
Right?! So good!
I make this EVERY week for meal prep! DELICIOUS! I do it as muffins and they turn out perfectly after 25 minutes. I let them cool completely in pan then wrap each one in tin foil and stick in reusable silicone bag in freezer, then pop out and use microwave to defrost as bread and they are perfect!
Love that!!
Loved it!
I wanted to love these SO BADLY and I think I would have if I sweetened them more. I always buy the cleanest/healthiest ingredients to keep in my kitchen, so the peanut butter and jam I used were not sweet enough alone to make these bars what they should have been. I did add maple syrup, but I should have added way more! Maybe I will mix & taste everything before adding the eggs to make sure it’s sweet enough next time.
Sorry to hear that! The jam and touch of maple syrup should give these enough sweetness, but yes, I’d recommend tasting next time if you’re worried that your ingredients aren’t sweet enough.
A really delicious baked oatmeal. The jelly gives an awesome pop of flavour. It feels really light too. I followed the recipe exactly &it’s perfect. I served with Greek yoghurt, drizzled with a bit of maple syrup &fresh strawberries. Next time, I might try halving the recipe & baking in individual ramekins. Thanks for a fantastic recipe!
Absolutely! Perfect breakfast (and mini ones sound so fun!)
This oatmeal bake is delicious! I can’t wait for breakfast tomorrow so I can eat it again. I’ve been making your oatmeal cups for years- usually pumpkin peanut butter or banana peanut butter. I’m so glad I finally tried this one..it was super easy too! This will be my new go to.
Amazing! So happy you loved this one!
I’m so glad you reposted this and reminded me it exists! I remember making it way back in the early days when I first discovered AK. I made it this morning and my husband said “Wow, this is SO good!”
YES it’s such a great one to come back to! Glad you love it 🙂
Perfect texture! Best baked oatmeal I’ve made!
So happy to hear that!
Can you replace the oats with oat flour? They are so good..my kid doesn’t like the texture of oats though
Hmm I haven’t tested it, but I think that *might* work. I’d just be worried that the oat flour might absorb a lot more of the wet ingredients than rolled oats do.
I’ve made this recipe so many times. It’s fantastic as a quick breakfast. I often make it for camping trips and like to serve it with Greek yoghurt and berries. Thanks for this fab recipe!
Love that! Great for meal prep 🙂
The flavors were there, however I could tell from the start this wasn’t going to work. I made the “batter” and I noticed it was WAY too runny, but then I thought maybe the oats would soak it up. I baked it for 20 minutes and it was more of a pudding. So I did another 5, another 10, another 20. Even after baking 60 minutes all this made was a mushy oatmeal pudding. No crunch at ALL. IF there is a next time, I’ll try again with less almond milk.
So sorry to hear that! Did you use rolled oats? Or quick oats?
Super tasty recipe, I would highly recommend it.
I tweaked it and added a ripe medium sized mashed banana and a teaspoon of vanilla extract.
I like that the recipe also provides you with alternatives too and explains how you can make ahead and store it etc!
It makes 6 good sized pieces, perfect with latte.
You could even serve it as a dessert too with some custard.
Amazing! Glad to Hera you’re loving this baked oatmeal and it turned out great for you!
I was craving peanut butter and jelly and this oatmeal bake did the trick. This is the best oatmeal bake I’ve ever made! I halved the recipe and baked in a smaller dish since I’m the only one eating it. It worked perfectly. My jelly sunk and wasn’t as pretty as your pictures but the flavor was SO GOOD! Will make again!
Ahh yum! Sounds delicious, glad you are enjoying this recipe 🙂
So stinking delicious! Eating this still warm from the oven is my favorite. I’m planning on making it again for the 3rd time in 2 weeks.
I have made this for the past two weeks for breakfast and I love it!
Couldn’t find a square pan or muffin liners for my tray so went with an 8” round. I baked for 34 mins, checking after 32 and when I went to serve it warm, it fell apart. I had thought this would be more of a bar/pie- something my toddler could hold in his hand. Was it supposed to be?
Mine fell apart as well
Hi! Did the oatmeal “set” when you pulled it out of the oven? And did you let it cool before cutting into it?
I have made this recipe COUNTLESS times now. I’ve tried baked oatmeal all over the internet, and this is not only our family’s favorite, but a guaranteed crowd-pleaser! Versatile, kid-friendly, and super easy!
Yay! So glad you and the fam are loving this recipe ❤️🙂
Just wondering if the baking powder is necessary, mine came out bitter. Plus adding chocolate chips maybe added to the bitterness.
So easy and delicious! I subbed in frozen blueberries because I was out of jam.
So easy, nutritious and absolutely delicious. My husband who hates oatmeal can’t get enough of any of your baked oatmeal recipes. He says this one is his favorite and I agree! Will definitely make again!
This recipe was so good. We used sugar free raspberry jam and sugar free maple syrup which was just right even for those who don’t have a sweet tooth. 10/10 will be making again and checking out the other recipes you have to offer. thanks so much!
I’m so happy you enjoyed it, Caroline! Excited for you to try more of my recipes 🙂 Thanks for the review!
This looks perfect, can’t wait to try. I’m wondering could I add some protein powder for those extra gains? If so how much you might if at all recommend?
I haven’t tried that, actually, so I can’t be sure! You could try a couple scoops plus a bit more milk so that the mixture isn’t too thick. Let me know how it goes 🙂
This is sooooo easy and delicious. I am allergic to eggs so I used a flax egg instead and it did not do anything different to the taste. SOOO yummy
So happy that you enjoyed it and that the flax egg worked well in here! 🙂
OMG. Warm out of the oven with a spoonful of yogurt on top and I am in heaven. I will be making this again very soon and I can’t wait to share with a friend. Thank you Monique for another perfect recipe. I can always count on you to have just what I need.
Oh, YAY! Glad you’re such a big fan. Can’t wait for you to make it again!!
My family loves this recipe. We always have the ingredients on hand and it hits the spot every time!
I’m so glad!!
THE BEST! My favorite oatmeal bake of all time. The texture is like muffin meets oatmeal and the flavor is so yummy. I actually like it even more cold/room temp so I make one and eat it all week for busy work mornings. Mine is usually done by 30 min, otherwise it starts to get dry.
So happy to hear that! Perfect breakfast 🙂
This was delicious! At first, I was worried it wouldn’t be sweet enough, but after it was baked, I spread the jelly around a bit more and it was perfection.
Love it! Perfect breakfast.