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
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 (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
