The Story: When PB&J is More Than Just a Sandwich
Okay, you know those dreary mornings when your brain’s still half asleep, and you want breakfast but—let’s face it—a regular bowl of oatmeal just isn’t going to cut it? That was me last winter. I had a stubborn craving for peanut butter and jelly (yes, like a kid, but I’ll own it), but my bread situation was… let’s call it subpar. So, on impulse, I mashed PB&J into my oats, bunged it in the oven, and crossed my fingers. Somehow, it worked. And honestly? The baked version is now a staple. Plus my husband (who pretends he’s not a breakfast person) will shovel down half the pan before I’ve found my coffee mug. Who knew?
Why You’ll Love This (Promise It’s Not Just Me)
I make this when I need something that feels homey but still has, well, some pizzazz. My family goes a bit bonkers for it, especially on chilly mornings—probably because it smells like a bakery exploded in the kitchen (in the best way). And you know what? It’s one of those recipes that’s forgiving when your cupboard’s looking bare. Once, I forgot the vanilla, and nobody even noticed! There’s something about the gooey peanut butter pockets and jammy swirls that just works. Also, about three attempts in, I finally stopped overbaking it (I thought it needed to be like a cookie, which—nope, lesson learned).
What You’ll Need (Substitutions Welcome Here)
- 2 cups rolled oats (sometimes I use quick oats if that’s what I’ve got; steel-cut’s a no for this one, trust me)
- 1/3 cup peanut butter (smooth, chunky, or even that almond butter that’s been hanging around; my gran swore by Jif, but whatever’s handy!)
- 1/3 cup jam or jelly (strawberry’s classic, but blueberry or raspberry gets a nod; homemade is ace but Smucker’s will do)
- 2 cups milk (any kind—oat, almond, the last of the regular carton, even half yogurt and half water if you need to)
- 2 eggs (for binding—I’ve used a mashed banana in a pinch when the fridge is empty, but it’s slightly more banana bread-y then)
- 2–3 tablespoons sweetener (honey, maple syrup, brown sugar, or whatever’s in the pantry; I eyeball it, oops)
- 1 teaspoon vanilla extract (or skip if you’re out—it honestly powers through without it)
- 1/2 teaspoon cinnamon (plus a pinch of nutmeg if you’re up for it)
- 1/4 teaspoon salt (unless your PB is already salty; then maybe half that amount)
- A scant handful of chopped nuts or seeds for topping (optional, honestly sometimes I forget this step altogether)
How To Make Peanut Butter and Jelly Oatmeal Bake (Or, How I Do It)
- Preheat the oven to 350°F (about 175°C). I always forget this till step three, so if you do too, no shame.
- In a big bowl, mix oats, cinnamon, salt, and half your nuts or seeds (if you’re using them). Give it a few stirs; nothing fancy.
- In a separate jug or, honestly, just a mug if that’s clean, whisk together milk, eggs, sweetener, and vanilla. If your peanut butter is stubborn and gloopy, plop it in here too and give it a good whisk (a fork works in a pinch, or just muscle it in and accept some lumps).
- Pour wet stuff into dry—mix till combined. It won’t look glamorous, but that’s fine. This is usually where I sneak a taste to check if it’s sweet enough (sometimes it needs a quick sploosh more maple syrup).
- Pour half the oatmeal mixture into a greased 8×8 pan (or, as I use sometimes, a weirdly sized Pyrex dish I inherited). Dollop half the jam and peanut butter on top and swirl it around with a knife or the end of a spoon.
- Layer on the rest of the oatmeal, then finish with the remaining jam and PB—swirl again for those pretty stripes. Top with extra nuts, if you’re feeling it.
- Bake for 30–35 minutes. Should be just golden and ever so slightly wobbly in the middle. If the top starts to brown too quickly, I throw a bit of foil over it (not elegantly, usually just sort of tossed on there).
- Out of the oven—let it cool for a few minutes so it sets. But, y’know, warm is best, so don’t wait too long.
Notes From A Real-Life Kitchen
- This freezes… reasonably, though once it got a bit grainy. Maybe my freezer’s too cold?
- If you double the recipe, it takes much longer to cook through; ask me how I know. (Hint: soupy oatmeal at 8am is not my favorite.)
- Once I tried baking without greasing the pan. Big, sticky regret. Pam spray, butter, whatever—just do it. Actually, even olive oil worked once when I was desperate.
Variations I’ve Played With (Some Winners, Some Not…)
- Chocolate chips sprinkled over the top—kids cheer, I sneak some for myself.
- Mashed banana or apple sauce stirred into the batter if you want extra fruit (or if your fruit bowl is, erm, past its best before…)
- Once I tried using crunchy cookie butter instead of peanut butter. Not my best idea. It was edible, but sort of weird and too sweet. Just, stick with nut butters.
- If you hate washing up, I’ve mixed everything in the baking dish before and it was fine, just don’t skip the greasing bit.
Equipment: Don’t Stress If You’re Missing Something
You’ll need an oven, an 8×8 pan or something thereabouts (I’ve literally used a big mug for a mini batch). Boring spatula for mixing, but even a wooden spoon will do. No electric mixer needed—unless you want a wrist workout. Oh, and if you haven’t got a whisk, just use a fork. Or, best hack: shake the wet stuff in a jar. Works, and kind of fun.
Storing Leftover Oatmeal Bake (If It Happens)
Keep leftovers in the fridge (covered, obviously) for up to 3 days. That said, honestly, in my house it never lasts more than a day! Let it cool completely before popping it in or you’ll get weird condensation. It reheats surprisingly nice in a microwave, but if you can, use the oven to crisp the sides again.
How My Family Likes It Served
Warm is best, sometimes with a drizzle of cream (or just plain milk). Occasionally, if we’re feeling fancy, I add some sliced bananas on top. My cousin swears by a spoonful of Greek yogurt alongside, but I’m all about the splash of cold milk—it sort of soaks in, and the combo is, well, cozy. Weekend brunch? Pair this bake with really strong coffee and some good company. Or just a quiet morning and a book—both work.
What I Wish I’d Known: My Pro Tips
- Don’t skip the swirling—looks pretty, but also stops jam blobs from burning. I once threw all the jam on top and it literally caramelized into a jam fossil.
- If you pull it out of the oven and it looks a bit wobbly, that’s normal. It’ll firm up as it cools. Rushing this step? Yeah, I regretted that. Soup, not cake.
- If you use almond milk or a really thin milk, maybe add a spoon extra oats. Or just live with a softer texture, up to you (I like it a bit gooey anyway).
FAQ: You’ve Asked, So Here Goes
- Can I use instant oats? Absolutely, though it’ll be a bit softer (and faster to eat, so win-win if you’re in a rush).
- What if I don’t have eggs? Ah, classic! Like I said before, I’ve subbed mashed banana or a couple spoonfuls of applesauce. It’s different, but works. Sort of more like a porridge-bar, but actually tasty.
- Is this gluten-free? If you use certified GF oats, you’re golden. Otherwise, check your packaging (and gut feeling, ha!).
- Can I make this ahead? Totally! I actually think it tastes better the next day, but again, that’s only happened twice because—well, it vanishes. Pop it in the fridge and reheat pieces as you like. Oh, right—don’t freeze with the jam on top though; it goes weird!
- What’s the best nut butter? Whatever you love. And yeah, sunflower butter for nut-free folks works too—I’ve done it for school snack days. Just don’t use a runny, super oily nut butter unless you want to stir it a lot.
- How sweet is this? Eh, depends on your jam and how much sweetener you add. Taste the batter before baking—honestly, sometimes there’s no rhyme or reason to how sweet jam can be.
Oh, and one last thing—I lost a spoon in the oatmeal dish once because someone (naming no names, but it was me) left it in when popping it in the oven. Don’t do that. Happy baking!
Ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup creamy peanut butter
- 1/2 cup strawberry or grape jelly
- 2 cups milk (dairy or non-dairy)
- 2 large eggs
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
-
1Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
-
2In a large mixing bowl, whisk together the eggs, milk, maple syrup, peanut butter, and vanilla extract until smooth.
-
3Add the rolled oats, baking powder, and salt, stirring until well combined.
-
4Pour half of the oat mixture into the prepared baking dish. Spoon small dollops of jelly over the surface, then pour the remaining oat mixture on top. Add additional dollops of jelly and gently swirl with a knife.
-
5Bake for 35 minutes or until the oatmeal is set and golden on top. Allow to cool for 5 minutes before serving.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
315 caloriescal
Protein:
10 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
41 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
