If you’re looking for a cozy, wholesome breakfast that feels like a warm hug, you’ve got to try this Baked Peanut Butter & Jam Oatmeal Recipe. I absolutely love how this turns out—creamy, nutty, with just the right jammy swirl—and it’s such a fun twist on your usual oatmeal. Whether you’re meal prepping for the week or craving a comforting morning treat, this recipe checks all the boxes. Trust me, once you try it, you’ll find yourself making it again and again.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these pantry staples on hand, making this a go-to breakfast.
- Perfect Texture: Creamy oats with delightful swirls of peanut butter and jam create an irresistible bite every time.
- Make-Ahead Friendly: Bakes up easily, stores well, and reheats beautifully for busy mornings.
- Customizable: You can swap jam flavors or peanut butter types to suit your taste or pantry.
Ingredients You’ll Need
These ingredients harmonize so well together—creamy peanut butter adds richness, jam brings just the right amount of fruity sweetness, and rolled oats provide that hearty foundation you want in a baked oatmeal. Here’s a quick rundown with some shopping tips to help you pick the best ones.
- Peanut Butter: I prefer natural creamy peanut butter with salt for that perfect balance, but crunchy adds fun texture too!
- Maple Syrup: Go for grade A for a smooth, mild sweetness that complements the peanut butter without overpowering it.
- Vanilla Extract: Always worth the real stuff—it brings depth and warmth to the flavor.
- Filtered Water: Using filtered water helps keep the oatmeal tasting clean and fresh.
- Rolled Oats: Old-fashioned rolled oats are best here for that tender-but-structured bake.
- Chia Seeds (or Flax): These little powerhouses boost nutrition and help thicken the oatmeal for a perfect consistency.
- Baking Powder: Just a touch to help the oats rise up and get lightly fluffy.
- Sea Salt: Enhances all the flavors; adjust depending on your peanut butter’s salt content.
- Chia Seed Jam: Homemade or store-bought, I love this for a natural, less sugary jam swirl—but any jam works!
Variations
One of the things I cherish about this Baked Peanut Butter & Jam Oatmeal Recipe is how easy it is to make it your own. I love switching up jams depending on the season or what’s in my fridge—it’s delicious with classic strawberry or with more unexpected flavors like blueberry lavender. Don’t be afraid to get creative!
- Nut Butter Swap: I once tried almond butter instead of peanut butter, and my whole family went crazy for the slightly milder, nuttier flavor.
- Jam Variations: Try raspberry jam in spring or spiced apple jam in fall for a seasonal twist.
- Vegan/Dairy-Free: This recipe is already vegan, but if you want extra creaminess, add a splash of your favorite non-dairy milk when mixing.
- Boost with Add-ins: Toss in some cinnamon or chopped nuts for extra warmth and crunch.
How to Make Baked Peanut Butter & Jam Oatmeal Recipe
Step 1: Mix the Wet Ingredients
Start by preheating your oven to 375°F and lining a 9-inch loaf pan with parchment paper—that little prep makes cleanup a breeze. In a medium bowl, scoop in the peanut butter, add maple syrup and vanilla. Here’s my trick: stir these together first to loosen up the peanut butter, then slowly whisk in the filtered water until you get a smooth, slightly emulsified mixture. It might look a bit glossy and silky—that’s perfect!
Step 2: Combine the Dry Ingredients
Next, add the rolled oats, chia seeds, baking powder, and sea salt directly into your wet mix. Stir gently but thoroughly until the oats are well coated, and you have a uniform batter. This step is quick but crucial because those chia seeds soak up liquid and help bind everything while baking.
Step 3: Dollop and Swirl the Jam
Pour the oatmeal batter into your prepared pan and level it out gently. Now comes the fun part—spoon dollops of chia seed jam on top. Use the back of the spoon to gently swirl the jam just a little, so you get those gorgeous marbled ribbons throughout the oats. Don’t overmix here; you want those vibrant pockets of jam to peek through.
Step 4: Bake to Golden Perfection
Pop the pan onto the middle rack of your preheated oven and bake for about 30-35 minutes. You’ll know it’s done when the top edges just start turning golden and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. After baking, let it rest in the pan for 5 minutes before transferring to a wire rack to cool fully—this resting step helps it set up perfectly.
Pro Tips for Making Baked Peanut Butter & Jam Oatmeal Recipe
- Peanut Butter Choice: I learned that salted peanut butter enhances the flavors best—if yours is unsalted, add a little extra salt.
- Jam Swirling: Don’t over-swirl the jam, or the flavors might blend too much; I like distinct pockets that give surprises with every bite.
- Pan Prep: Using parchment paper to line your pan is a game changer; it lifts out like a dream and maintains the slice shape beautifully.
- Resting Time: Don’t skip letting the baked oatmeal rest before slicing—it makes a big difference in texture and clean slices.
How to Serve Baked Peanut Butter & Jam Oatmeal Recipe
Garnishes
I love topping mine with fresh berries or banana slices for that extra fruity freshness. A light drizzle of honey or a sprinkle of toasted chopped peanuts adds an irresistible crunch and shine that takes this breakfast to the next level. Sometimes, a swirl of Greek yogurt is perfect if I want a little tang and creaminess.
Side Dishes
This baked oatmeal stands beautifully on its own, but if I’m serving brunch, a side of scrambled eggs or some crispy bacon pairs surprisingly well, balancing sweet and savory. For a full-on hearty breakfast, a glass of fresh orange juice or a cup of strong coffee makes this morning meal shine.
Creative Ways to Present
For special occasions, I like to bake individual portions in ramekins and swirl multiple jam flavors for a colorful presentation. Another fun idea I tried was layering the oatmeal and jam in clear glass jars, giving a parfait-like appeal that’s perfect for grab-and-go mornings or gifting.
Make Ahead and Storage
Storing Leftovers
Whenever I bake this, I slice it up and store it in an airtight container in the fridge. It stays moist and delicious for up to 5 days, so it’s perfect for busy mornings when you don’t want to cook but still want something homemade and satisfying.
Freezing
If I want to keep it longer, I individually wrap slices in plastic wrap and pop them in a freezer bag. When you’re ready, just thaw overnight in the fridge or gently warm from frozen. It’s amazing how well this oatmeal holds up in the freezer without losing any flavor or texture.
Reheating
My go-to is to pop a slice in the toaster or toaster oven when I want it warm, which crisps the edges lightly and brings back that fresh-baked feeling. Alternatively, the microwave works fine too—just sprinkle a tiny bit of water on top before heating to keep it moist.
FAQs
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Can I use crunchy peanut butter instead of creamy in the Baked Peanut Butter & Jam Oatmeal Recipe?
Absolutely! Crunchy peanut butter adds a lovely texture contrast and nutty bursts throughout the oatmeal. I recommend going for natural chunky peanut butter without too much added sugar or oil for the best flavor.
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Is it possible to substitute the chia seeds in this recipe?
Yes, you can substitute chia seeds with ground flaxseeds. They provide a similar binding quality and boost the nutrition with omega-3s and fiber. Just be sure to mix them well into the batter.
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Can I use store-bought jam instead of chia seed jam?
You can! If you’re using store-bought jam, try mixing it with a little water (about 2-3 tablespoons) to loosen it so it dollops and swirls more easily in the batter. This helps spread the flavor more naturally without overwhelming the oats.
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How do I know when the baked oatmeal is done?
Look for a slightly golden top and edges that pull away a bit from the pan. A toothpick inserted near the center should come out clean or with just a few moist crumbs. Letting it rest for 5 minutes after baking helps it set firmly for easy slicing.
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Can I make this recipe gluten-free?
Yes! Just be sure you use certified gluten-free rolled oats to keep it safe for gluten-sensitive diets while enjoying all the deliciousness.
Final Thoughts
This Baked Peanut Butter & Jam Oatmeal Recipe has become my go-to comfort breakfast, especially on those busy or chilly mornings when you need something nourishing and uplifting. It’s simple to whip up, customizable to your taste, and incredibly satisfying. I genuinely hope you’ll give it a try and see how it brightens your mornings as much as it’s brightened mine. Once you do, let me know your favorite jam combo or any personal twists you’ve made—I’m always eager to swap ideas with fellow food lovers!
Print
Baked Peanut Butter & Jam Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2-4
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Baked PB&J Oatmeal recipe combines creamy peanut butter, maple syrup, and chia seed jam with wholesome rolled oats for a nutritious and comforting breakfast. Baked to a golden perfection, this easy-to-make dish offers a warm twist on the classic peanut butter and jelly sandwich, enriched with chia seeds for an extra boost of fiber and omega-3s.
Ingredients
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 (or store-bought jam mixed with 2-3 tbsp water)
Dry Ingredients
- 2 cups (190 g) rolled oats
- 2 tablespoons chia seeds (or flax seeds as a substitute)
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt (or 1/4 teaspoon if using unsalted peanut butter)
Instructions
- Prep the Oven and Pan: Preheat the oven to 375°F (190°C) and line a 9-inch bread loaf pan or a similarly sized pan 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 mix until the peanut butter loosens and the ingredients start to blend smoothly. Slowly whisk in the filtered water until the mixture is emulsified and evenly combined.
- Add Dry Ingredients: To the wet mixture, add rolled oats, chia seeds, baking powder, and sea salt. Stir thoroughly until all ingredients are well mixed and evenly incorporated.
- Assemble in Pan: Pour the oat mixture evenly into the prepared baking pan. Dollop the chia seed jam on top of the oats in multiple spots. Use a spoon to gently swirl the jam into the oat mixture for a marbled effect, then smooth the top with the back of the spoon.
- Bake: Place the pan in the middle rack of the preheated oven and bake for 30-35 minutes until the top turns slightly golden and the oats are set.
- Cool Slightly: Remove the pan from the oven and let the oatmeal sit for 5 minutes to firm up before transferring to a cooling rack.
- Serve: Once cooled to room temperature, slice into portions and serve as desired. Leftovers can be stored in the refrigerator for up to 5 days and enjoyed cold or reheated in a toaster oven.
Notes
- Using natural creamy peanut butter with salt is preferred for balance of flavor; chunky peanut butter works well for added texture.
- If your peanut butter is unsalted, increase salt to 1/4 teaspoon to enhance flavor.
- You can substitute homemade chia seed jam with store-bought jam by mixing 1/3 cup jam with 2-3 tablespoons of water to loosen it for easier swirling.
- This baked oatmeal can be enjoyed warm or cold and is great for meal prep breakfasts.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1 slice)
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
