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 (480 ml) old fashioned rolled oats (I use Gluten-Free Bob's Red Mill)
- 3 tbsp (45 ml) unsalted, unsweetened peanut butter
- 4 tbsp (60 ml) your favorite jam/preserves (I used cranberry apple, boyfriend liked)
- 1 1/2 cups (360 ml) boiling water
- 1/2 cup (120 ml) milk of choice
- 1/4 tsp salt
- 1 tbsp (15 ml) 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