Peanut Butter and Jelly Baked Oatmeal (great for kids!)

It’s funny, but PB&J doesn’t feel like a nostalgic food to me. My parents never excessively packed my lunch box with it, nor did they buy me those weird little Uncrustables. So I actually have no real reason or knowledge of why the flavor has been a necessity in my life; however, I can’t help but CRAVE it.

Today I wanted to re-share a recipe I created for all you PB&J lovers 10 whole years ago: my famous peanut butter and jelly baked oatmeal. It’s actually one of my original baked oatmeal recipes!

This delicious pan is FULL of peanut butter flavor, healthy fats, plenty of fiber, and over 10g of protein per serving for the perfect meal prep breakfast.

Ingredients in this peanut butter and jelly baked oatmeal

Not only is this PB&J baked oatmeal delicious, but it’s also SO easy to make and uses super simple ingredients. Here’s what you’ll need:

• Coconut oil: to give the oatmeal bake the perfect amount of moisture, you’ll need a little coconut oil. Feel free to use melted butter or vegan butter as well.
• Peanut butter: gotta have that rich peanut butter flavor! Be sure to use a natural, drippy peanut butter, and feel free to use creamy or crunchy.
• Maple syrup: we’re naturally sweetening this oatmeal bake with just a touch of pure maple syrup.
• Egg: you’ll need 2 eggs in this recipe to hold the oatmeal together.
• Milk: I use unsweetened almond milk in this recipe, but feel free to use any milk you’d like.
• Oats: the bulk of this recipe is made with old-fashioned rolled oats. Feel free to use gluten-free!
• Baking staples: you’ll also need some baking powder, cinnamon & salt.
• Jam: use any jam or jelly you like! I love using a low-sugar strawberry or raspberry jam.

Customize your oatmeal bake

• Mix up the nut butter. If you’re not into peanut butter or are allergic, feel free to use almond butter or cashew butter.
• Add some fresh fruit. I have also found that adding 1/2 cup of raspberries or diced strawberries to the recipe is exceptionally tasty. It’s also delicious with blueberries or sliced/chopped bananas on top or baked right in.
• Go nuts. This PB&J baked oatmeal would also be delicious with chopped peanuts, pecans, or walnuts stirred in the batter or sprinkled on top.

Can I make this peanut butter and jelly oatmeal bake vegan?

I think flax eggs or chia eggs will work well in this recipe, but I haven’t tested it to be sure. Let me know if you give it a try.

Can I use steel cut or quick oats?

I would not recommend using steel cut oats or quick oats in this recipe, as the texture will not be the same.

How to make peanut butter and jelly baked oatmeal

1. Prep your pan. Grease a large an 8×8 inch pan with cooking spray and preheat your oven to 350 degrees F.
2. Mix the wet. In a large bowl, whisk together all of your wet ingredients until there aren’t any large lumps of peanut butter.
3. Stir in the wet. Fold in all of the dry ingredients, then pour the mixture into your pan.
4. Dollop the jelly. Drop teaspoonfuls of jam onto the oatmeal bake and gently swirl it in a couple of times. Don’t swirl too much or the jam will end up at the bottom of the oatmeal batter.
5. Bake & serve. Bake it up until it’s barely golden brown, cut into slices, and serve!

Our favorite way to serve this oatmeal

This peanut butter & jelly oatmeal bake is delicious on its own, but we love serving it:

• With an extra drizzle of nut butter
• With a dollop of Greek yogurt and fresh berries
• Warm in a bowl with milk poured on top
• On a breakfast plate with crispy bacon or these yummy breakfast meatballs (for extra protein!)

Make portable oatmeal cups

I love making these into cups to serve my kiddos:

1. Line a muffin pan with 8-10 liners and spray the insides with cooking spray.
2. Make the recipe as-is, then pour the mixture into the liners.
3. Bake at 350 degrees F for 20-25 minutes until the oatmeal cups are set and barely golden brown.

Meal prep this oatmeal bake

This peanut butter and jelly baked oatmeal can easily be prepped ahead of time! I suggest making it either the morning of or the night before, then cutting it into individual servings and storing it in separate airtight glass containers for easy reheating throughout the week.

Tools you’ll need

Check out all of our favorite kitchen essentials here.

Storing & freezing tips

• In the fridge: be sure the peanut butter and jelly oatmeal bake has completely cooled, and then cover the whole pan with tinfoil before transferring it to the refrigerator (or place individual slices in meal prep containers). It will stay good covered in the refrigerator for 4-5 days. Reheat individual slices in the microwave for 30-60 seconds.
• In the freezer: once the baked oatmeal has completely cooled, cut it into 6 squares/slices and wrap each square in plastic wrap and tinfoil. You can also freeze the entire PB&J oatmeal bake for later by wrapping it well and placing it in the freezer. When you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.

More oatmeal recipes you’ll love

Get all of our oatmeal recipes here!

I hope you love this easy and delicious peanut butter and jelly oatmeal bake! If you make it, be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!

Recipe by: Monique Volz // Photography by: Sarah Fennel

This post was originally published on February 8th, 2016, republished on December 26th, 2022, updated with a new recipe on January 8th, 2026, and republished with new photos on February 11th, 2026.