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Peanut Butter and Jelly Oatmeal

Peanut Butter and Jelly Oatmeal

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Creamy, protein-packed oatmeal that’s ready in minutes!MORE+LESS-

ByBuns In My Oven

Updated September 20, 2016



(2.58 oz.) container Nature Valley™ Protein oatmeal, prepared as directed


tablespoon creamy peanut butter


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    Stir the peanut butter, milk, and jelly into the warm oatmeal until creamy and combined.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • THIS is the way to start colder days.

    It’s starting to get cold outside in the morning, and I keep going back and forth between loving it and hating it.

    On the one hand—fuzzy sweaters!

    On the other hand—my hands are freezing.

    I just can’t make up my mind about how I feel about fall this year. I’m most definitely ready for the onslaught of pumpkin recipes, though!

    In the meantime, I’m warming up my mornings with a bowl of on-the-go oatmeal.

    Have you tried the Nature Valley™ Protein Oatmeal cups? They’re perfect for a busy morning. Especially if you take an extra 10 seconds and doctor it up with peanut butter and jelly!

    Prepare your oatmeal according to the package directions. This legit takes less than one minute.

    Add a bit of peanut butter, jelly, and milk.

    Stir it together and bam—you’re done.

    Go forth and devour.

Peanut Butter and Jelly Baked Oatmeal

Your favorite childhood sandwich transformed into your new favorite healthy breakfast or snack: Peanut Butter and Jelly Baked Oatmeal is where it&rsquos at. Sweet, moist baked oatmeal is topped with cooked berries and peanut butter, and finished with a sprinkle of sugar. Serve this sweet treat with a side of yogurt and some more berries for the ultimate, filling and healthy meal.

Here is what you&rsquoll need to make this baked oatmeal

  • bananas
  • unsweetened applesauce
  • vanilla extract
  • brown sugar
  • kosher salt
  • baking powder
  • old fashioned oats
  • unsweetened almond milk
  • frozen mixed berries (no sugar added, check the label and make sure the only ingredients are berries)
  • corn starch
  • sugar

What is powdered peanut butter?

It&rsquos exactly as it sounds. It&rsquos basically ground up peanuts, (and some brands also contain sugar). If you are using a brand that contains sugar for extra flavor, the calories are a little higher than the ones without the sugar, but they do taste way better. There are so many brands out there, and you can find them all in the peanut butter aisle of your supermarket. No need to head to a specialty market for this ingredient.

Also, the one I used for this recipe (PB Fit), contains sugar, so I used 1/4 cup of it. If you use a brand without sugar, you can probably use more of it for the same calories and points.

How do you eat baked oatmeal? What is the texture like?

The texture of baked oatmeal is soft, moist and dense. It&rsquos not really like a cake, although it cuts like one. It&rsquos more of a convenient way to batch-prep oatmeal. Baked oatmeal offers the comfort of a warm bowl of cooked oatmeal, with the convenience and ease of baking and cutting a cake.

You can eat baked oatmeal on it&rsquos own do not expect it to be hard like a cookie. It is a moist, dense cake that essentially falls apart as you eat it, just like a warm bowl of soft oatmeal. I enjoy eating my baked oatmeal with yogurt and extra fruit. I build it together in a bowl, and mix it all up!

If you haven&rsquot tried my baked oatmeal yet, here are some of the other ones:

How to make this peanut butter and jelly baked oatmeal

Making the berry topping

This recipe requires an additional step from the other baked oatmeal recipes, because we are actually making the berry topping from scratch. Sure, the easy way out would be to top this with pre-made jam or jelly. The problem with that is 1 tablespoon of grape jelly alone is 50 calories, and 3 WW points.

Sure, you can use sugar free jelly here, but you probably already know my thoughts on the after taste and ingredients of sugar free products so instead, I use frozen mixed berries, and cook them down into a thick compote.

I was able to create this recipe with all things I had in my fridge, freezer and pantry, so I am guessing some of you will be able to do that as well.

To make the berry topping, simply pour the frozen berries into a small saucepan, and cook them for 10 minutes. After 10 minutes, combine the corn starch with the water to create a slurry, and then add it to the berries. This will thicken them up super quickly. Then, cook this mixture for another 2-3 minutes and set it aside.

Now, this berry topping is not going to be very sweet. It is just cooked down berries and corn starch, after all. But don&rsquot worry about that. Later on, we will be adding sugar to the top of this before baking (make sure not to skip this step).

How to make the oatmeal

In a large mixing bowl, create the base oatmeal mixture. Start by mashing up the bananas, and then adding the applesauce, vanilla extract, salt, brown sugar, and baking powder. Then, add the milk and oats. Stir everything to combine.

Pour this mixture into a sprayed baking dish (I use this one from Corningware, its a 2.5 qt). You can use any size baking dish you want if you want a thinner bake, you can use a larger dish. For a thicker, denser cake, use a smaller baking dish.

How to make the peanut butter swirl

Combine the powdered peanut butter with the water to form a thick and creamy peanut butter mixture.

Then, dollup the peanut butter on top of the dish, and swirl it gently with a fork. (I need work in this department).

Then, sprinkle the granulated sugar on top, and pop this dish into the oven at 375F to bake for 35 minutes.

Types of Oatmeal

Like I said before the possibilities are really endless! With how many plant based milks there are now and how many fruits are available you should never get tired of oatmeal.

One of the things I hear the most when people tell me they don’t like oatmeal is that they hate the consistency, and to that, I say grow up! Just kidding! But seriously there are two main types of oatmeal Large flake rolled oats and Steel cut oats. Both oats are amazing in their own regard and have very different profiles (nutrition, consistency, taste) so I’ll take you through both and you can decide which is better!

The majority of people when they think of oatmeal, whether they know it or not, think of rolled oats. Rolled oats are found in everything. Quick-cooking rolled oats are what used in an instant oatmeal pack. Rolled oats bind oatmeal cookies and granola. They’re also the oats that most of our parents and grandparents used to make oatmeal. They’re thin flakes and absorb whatever liquid you cook them in to make them soft and edible. Doing this also makes them mushy, and most people cook them in water so it makes them bland and tasteless as well. Although I do really love rolled oats you do have to add a lot to them to make them beautiful creations.

Steel-cut oats on the hand are basically the complete opposite of all of that. They are much harder to work with and you’ll find them in almost no recipes. They take significantly longer to cook than their rolled counterparts and texture-wise they have more grit and crunch to them. Although that all sounds negative it’s not, I really do love steel-cut oats and recommend most people eat them instead.

Today’s recipe (and most of my oat recipes) call for steel cut oats. They’re more appealing for everyone, because who doesn’t like a good crunch!

Now that we have a good understanding let’s talk nutrition!

Lets take a look at some of the ingredients:

Mashed Banana – not into or allergic to bananas? Applesauce works as a great substitute! one mashed banana = about 1/3 cup applesauce

Eggs – I haven’t tried replacing the eggs with flax or chia eggs so if you do let me know in the comments!

Maple Syrup – If you don’t have maple syrup you can replace it with any liquid sweetener, honey, agave, etc.

Creamy Peanut Butter – You can’t have peanut butter and jelly without peanut butter! However if you have a nut allergy you can also use sunbutter for a similar flavor.

Nut Milk – Really any milk will work here! Nut milk, coconut milk, dairy milk, etc. Cashew milk is my personal favorite.

Old Fashion Rolled Oatmeal – I don’t recommend using steel cut or instant oatmeal, stick with the old fashioned rolled oatmeal.

Oat Flour – This is my favorite oat flour but you can also make your own by blending rolled oatmeal in a food processor or blender. All purpose or gluten free flour should work as possible substitutes.

Jam of Choice – What’s your favorite flavor?? Strawberry is definitely my favorite so I used this strawberry jam. Trying to really cut back on sugar? Skip the jam and top with diced fresh or frozen fruit! Blueberries and strawberries would be particularly yummy.

Step One: Mix the Wet Ingredients

The first step to making baked oatmeal is mixing the wet ingredients in a large bowl. For this recipe that includes:

  • Eggs
  • Peanut butter
  • Maple syrup
  • Unsweetened almond milk (any other unsweetened non-dairy milk or regular milk works too)

The eggs hold everything together so the finished product has a firmer more cake-like texture than oatmeal you would cook on the stove.

The peanut butter is an obvious essential ingredient. However, you can use any other nut butter as well if that’s what you have.

I like using maple syrup instead of granulated sugar as the sweetener because it has a richer flavor.

You’ll also want to add a little unsweetened almond milk so that the oat mixture isn’t too dry.

Peanut Butter & Jelly Oatmeal Bars


  • 1/2 cup plus 2 tbsp of butter
  • 1/2 cup peanut butter
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups oats
  • 1 cup brown sugar packed
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups strawberry jelly



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I’m Aubrey. I’m Mom to two little monkeys and married to my best friend. I love finding food that’s easy to make and my family loves! Real Housemoms started as a way to share recipes with friends, now I just have a lot more friends!


Thank you for this, Aubrey. I’ve been making a similar bar and wondering how to do it with peanut butter. You have made it easy. I have to cook sugar-free, so I adapt everything with sugar to Splenda products. It’s a learning curve, I can tell you. (When do we get off this learning curve? Don’t think about that now.) Anyway, I make a similar bar without the jam, since most sugar-free jams are vile, really. I score the bars while they’re hot and just break them apart when completely cool (It’s hard to wait until they’re cold). Being made with Splenda, you have to refrigerate such things or they don’t stay nice. I wrap each in a little waxed paper and toss them into a storage container in the fridge. When I take them out, I nuke them about 35 seconds to soften them up. Sometimes I serve them with whipped cream. Yummy….and not too high in carbs, for a dessert item. Thanks for sharing. I’m enjoying reading your posts.

Peanut Butter & Jelly Oatmeal Cookies

Beat butter and peanut butter together in a large sized bowl until combined. Set aside.

Place flour, baking powder and baking soda into a bowl and whisk to combine.

Add about ½ of the flour mixture to the butter mixture. Add sugar, brown sugar, eggs, and vanilla and beat until combined. Scrape the sides of the bowl occasionally. Add the rest of the flour and beat to combine. Do not over beat.

Add oats and stir to combine.

Place dough into the fridge to chill for a few minutes. Heat oven to 375ºF.

When oven is done preheating, pull dough from fridge and scoop about 1½ Tablespoon sized scoops of dough (roll into chopped peanuts/nuts at this time if you wish) and place onto baking sheet lined with parchment or a silpat (silicone) liner about 2 inches apart. Use a round ½ teaspoon or your thumb to create round indentation in the dough. Fill that indentation with a teaspoon of strawberry preserves.

Bake one tray at a time for 10-12 minutes or until the edge of the cookies start to turn golden.

While these are baking return the remaining dough to the fridge. When cookies are done, let sit on cookie sheet for at least 2 to 3 minutes then transfer to wire rack to cool. Continue baking the rest of the dough as directed above. Store baked cookies in an airtight container at room temperature.

Recipe: Peanut Butter and Jelly Oatmeal Bake

If you love a PB&J, you will go gaga over this warm peanut butter and jelly baked oatmeal. This healthy gluten-free dish has a whopping 8 grams of protein per serving! We like baking this peanut butter and jelly oatmeal in individual muffin papers so they are easy to eat on the go, or bring to work with you. Remember to store these tasty treats in the refrigerator and they should last about a week.

Peanut Butter and Jelly Baked Oatmeal

I hope you all are not getting tired of baked oatmeal recipes because I have another one for you today.

My peanut butter baked oatmeal recipe that I developed several years ago has been one of the most popular recipes on my site and today I have yet another version for you.

I have used that basic peanut butter baked oatmeal recipe to create several other versions like peanut butter and chocolate chip, pumpkin baked oatmeal, banana baked oatmeal, and even a version without peanut butter for my daughter who can no longer have peanut butter.

Well, today’s recipe is a natural variation and was actually one of the first versions that I came up with.

What is the first thing many of us think of when we think of peanut butter?

Jelly of course. Peanut butter and jelly is a natural combination and it works perfectly in baked oatmeal. My kids love this!

Baked oatmeal is one of our favorite breakfasts and I hope your family enjoys them too!

Chia jam is super easy and delicious and can be made in 10 minutes with only fresh or frozen fruit and a spoonful of chia seeds. It doesn’t contain (or need) any sweeteners, and is awesome as a topping for oatmeal, waffles, pancakes, etc. Check out this post for detailed instructions on how to make chia jam.

If you make this yummy baked oatmeal, leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others! I love to see what you all are making out there.