Description
This baked peanut butter and jelly oatmeal combines the creamy texture of peanut butter with the sweet burst of your favorite jam, creating a nostalgic breakfast treat.
Ingredients
Units
Scale
- 2 cups old fashioned rolled oats (I use Gluten-Free Bob’s Red Mill)
- 3 tablespoons unsalted, unsweetened peanut butter
- 4 tablespoons your favorite jam/preserves (I used cranberry apple, boyfriend liked)
- 1 1/2 cups boiling water
- 1/2 cup milk of choice
- 1/4 teaspoon salt
- 1 tablespoon honey or sweetener of choice (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a tea kettle, bring water to a boil.
- In a mixing bowl, combine the oats, peanut butter, jam, and salt. Stir until the peanut butter is fully incorporated and no chunks remain.
- Pour the boiling water over the oat mixture and stir to combine.
- Add the milk and stir until everything is well mixed.
- If desired, add honey or your preferred sweetener and mix thoroughly.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 12 minutes, or until the top is set and slightly golden.
- Remove from the oven and let cool slightly before serving.
Notes
Feel free to experiment with different types of jam to find your favorite combination. This dish can be stored in the refrigerator for up to 3 days and reheated in the microwave. For a creamier texture, use a bit more milk. Consider adding a sprinkle of cinnamon or a handful of nuts for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15
- Sodium: 180
- Fat: 12
- Carbohydrates: 50
- Fiber: 6
- Protein: 9
- Cholesterol: 0