Your favorite childhood sandwich, reimagined as a wholesome breakfast or snack: Peanut Butter and Jelly Baked Oatmeal. Tender, moist baked oatmeal is layered with a cooked berry compote and a creamy peanut butter swirl, finished with a light sprinkle of sugar. Serve with yogurt and extra berries for a satisfying, healthy meal.
Ingredients
- 2 bananas (overripe)
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 tbsp light brown sugar
- 1/4 tsp kosher salt
- 1/2 tsp baking powder
- 1.5 cups old fashioned oats
- 1 cup unsweetened almond milk (or cashew milk or skim milk)
- 2 cups frozen mixed berries (no added sugar)
- 1 tsp corn starch
- 1 tsp water (for the cornstarch slurry)
- 1/4 cup powdered peanut butter
- 3 tbsp water (to rehydrate peanut butter powder)
- 2 tsp granulated sugar (for topping; cane sugar recommended)
About powdered peanut butter: Powdered peanut butter is simply ground peanuts with most of the oil removed; some brands include a bit of sugar. If your brand contains sugar, the flavor is sweeter and you may use the amount listed. If you use an unsweetened brand, adjust if you prefer a stronger peanut flavor.
Texture and serving suggestions
Baked oatmeal is soft, moist and dense — more like a thick, tender oat “cake” than a cookie. It slices and holds together but still falls apart like a warm bowl of oatmeal. Serve pieces in bowls with yogurt and extra fruit, or enjoy on its own. It reheats well and is convenient for batch prepping breakfast or snacks.
How to make Peanut Butter and Jelly Baked Oatmeal
1. Make the berry topping
Place the frozen mixed berries in a small saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until the berries have broken down. Mix the corn starch with 1 tsp water to form a slurry, then stir it into the berries. Cook 2–3 more minutes until the mixture thickens into a compote-like consistency. Remove from heat and set aside to cool slightly.
2. Prepare the oatmeal base
Preheat the oven to 375°F (190°C). Spray a baking dish or casserole (about 2.5 qt or similar) with cooking spray. In a large bowl, mash the bananas with a fork. Add the applesauce, brown sugar, vanilla extract, baking powder, and salt. Stir in the almond milk and whisk until combined. Fold in the oats until evenly mixed. Pour the mixture into the prepared baking dish, spreading it into an even layer.
3. Add berry topping and peanut butter swirl
Spoon the cooled berry compote over the oatmeal in an even layer. Reconstitute the powdered peanut butter by mixing 1/4 cup powdered peanut butter with 3 tbsp water until thick and creamy. Drop dollops of the peanut butter mixture on top of the berries, then gently swirl with a fork or knife for a marbled effect.
4. Finish and bake
Sprinkle 2 tsp granulated sugar evenly over the top. Bake at 375°F for 35 minutes, until set and lightly golden on top. Remove from the oven and allow to cool slightly before slicing into four pieces.
Recipe details
- Prep time: 20 minutes
- Cook time: 35 minutes
- Servings: 4
- Calories per serving: 280 kcal
Equipment
- Baking dish or casserole dish (about 2.5 qt)
- Mixing bowl
- Small saucepan
Notes
- WW Points: 6 points per serving (as prepared).
- Using sugar substitutes or different ingredient brands will change points and calories. Try the recipe as written before making substitutions.
- This recipe refrigerates and reheats well — warm a slice in the microwave or oven and serve with yogurt or extra fruit.
