This easy Peanut Butter, Banana and Jam Baked Oatmeal is a warm, comforting, and filling breakfast that you'll want to make again and again. What a fun and tasty way to eat your oats!
If you like oatmeal and you like peanut butter and jelly sandwiches, then you are going to love these fluffy, moist, and flavorful squares of oatmeal that are baked in the oven!
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I will admit that the first time I saw a recipe for baked oatmeal, I didn't think I would enjoy it.
I love a big bowl of creamy oatmeal for breakfast, but the baked version, which looks more like a cake cut into squares, seemed like it would be on the dry and crumbly side.
But I just kept seeing it, and it just kept saying, "Try me!"
Well, it took a while, but I finally gave in. And, of course, I LOVED it. It was fluffy, beautifully moist, slightly chewy, a little creamy, and totally yummy.
That first version I tried was peanut butter and banana. It was so good, but it was definitely screaming out for one thing: some sweet and fruity jam!
So I made it again, and when it came out of the oven, I generously slathered the whole thing with strawberry jam. BINGO!
After that, I played with the recipe a little more, getting it exactly the way I wanted it. It's sweet, but not too sweet, lightly spiced with cinnamon, and it tastes just like a peanut butter and jelly sandwich...but even better!
Ingredients You Need
- Bananas
- Peanut butter
- Light brown sugar
- Vanilla extract
- Egg
- Unsweetened almond milk
- Oatmeal
- Cinnamon
- Baking powder
- Salt
- Cooking spray
- Jam (your favorite kind)
Try my easy homemade Strawberry Refrigerator Jam or Peach Refrigerator Jam With Maple and Vanilla for a real treat!
How to Make Peanut Butter, Banana and Jam Baked Oatmeal
Tips & Tidbits
- I prefer the texture of regular old-fashioned rolled oats, but quick oats will work too (you may have to reduce the cooking time just a bit). Don't use instant or steel-cut oats.
- You can make this recipe vegan by using ground flaxseed instead of the egg. Take 1 tablespoon of ground flaxseed and mix it with 3 tablespoons of warm water. Let it sit for 5 minutes until the mixture has thickened, then add it to the recipe.
- Use any kind of milk you'd like!
- Jelly or preserves can be used instead of jam.
- Letting the baked oatmeal sit for 10 to 15 minutes after it comes out of the oven will give it time to cool down a bit and firm up so you can cut it into squares, but it will still be nice and warm for serving. When it is super hot right out of the oven, it will be loose and might fall apart.
- Baked oatmeal is at its best right after baking, but you can make it ahead of time. Once it cools completely, cover and store in the refrigerator. Reheat in the microwave or oven until warmed through. The longer it sits, the drier it seems to get, so I would say eat it within a day or two.
Although traditional oatmeal takes less time to make, it's more hands-on because you have to stand there and stir the pot. Baked oatmeal is almost completely hands-off. Just stir everything together and bake!
I think this might actually be the best way to eat oatmeal. I'd definitely take this over a bowl of oatmeal any day!
Check out my Easy Pumpkin Baked Oatmeal for another delicious version.
I hope you try this Peanut Butter, Banana and Jam Baked Oatmeal recipe and love it as much as I do. Thanks for visiting today!
If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!
📋Recipe
Peanut Butter, Banana and Jam Baked Oatmeal
Ingredients
- 1 cup mashed bananas, about 2 medium bananas
- 2 tablespoons peanut butter
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup unsweetened almond milk
- 1½ cups old-fashioned rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- pinch salt
- cooking spray
- ½ cup jam, your favorite kind
- additional peanut butter, for garnish, optional
- banana slices, for garnish, optional
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the mashed bananas, peanut butter, light brown sugar, vanilla, and egg. Stir until well-combined.
- Add the almond milk and stir until incorporated.
- Add the oatmeal, cinnamon, baking powder, and salt. Stir until well-combined.
- Spray a 1½-quart baking dish with cooking spray (I use a dish that measures approximately 9x7 inches); pour the oatmeal mixture into the dish.
- Bake for 30 to 35 minutes or until golden brown and set in the middle (a toothpick or knife inserted in the center should come out clean or with a few moist crumbs). The edges will usually have pulled away from the sides of the baking dish as well.
- Remove from the oven and let it rest for 10 to 15 minutes. Note: This will allow the baked oatmeal to cool off a bit and firm up so you can cut it into squares, but it will still be warm when served. When the oatmeal is super hot right out of the oven, it will be more loose, and it might fall apart..
- Spread the jam evenly over the top of the oatmeal; cut into 6 squares. Best when served warm.
- If desired, garnish each piece with extra peanut butter and sliced banana.
Notes
- I prefer the texture of regular old-fashioned rolled oats, but quick oats will work too (you may have to reduce the cooking time just a bit). Don't use instant or steel-cut oats.
- You can make this recipe vegan by using ground flaxseed instead of the egg. Take 1 tablespoon of ground flaxseed and mix it with 3 tablespoons of warm water. Let it sit for 5 minutes until the mixture has thickened, then add it to the recipe.
- Use any kind of milk you'd like!
- Estimated calories are for one square of baked oatmeal with no extra peanut butter or banana garnishes.
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