Peanut Butter & Jelly Baked Oatmeal (GF, Dairy-Free, Egg-Free)

My love for anything using the PB&J flavor combo is well-documented, but it usually ends up in a more indulgent place vs. healthy (see: pb&j babka).  So when I saw this peanut butter and jelly baked oatmeal pop up in my IG feed a while back, I had to give it a try.

And then when I figured out how easy this it was to make, it honestly became kind of dangerous. 

Like, “hey, it’s 11am on a Tuesday, what if I threw this together and had it for lunch instead of my salad and chicken??” 

“Maybe I need to perfect the recipe more…I’ll make it after dinner just to be sure.” 

And so I can tell you with authority that this recipe is really flexible, super easy, and makes a perfect compromise when you’re trying to be really healthy but are craving something indulgent.

With that said, here are some tips that I’ve found make a difference in the final product…

• I’ve provided timing guidance, but it may take longer depending on the size and thickness of your ramekin and how wet your banana is.
• To that point, resist the temptation to use too much banana, as it makes a big difference in texture and might not set well (though will still be delicious).  I recommend using ripe bananas, but not overripe…you want dark yellow with some brown, but not at the wet, mushy banana bread stage.
• I’ve made this pb&j baked oatmeal two ways—just throwing the rolled oats in as-is, or giving them a quick pulse in the food processor to break them up.  I slightly prefer the texture of the latter and it only takes a second, but is completely up to you.
• The peanut butter powder is totally optional.  I had some on-hand so used it to amp up the peanut butter flavor a bit, but I don’t think it’s necessary and definitely wouldn’t go out of my way to purchase it.

I love how quickly this comes together.  Mash the banana up, then add all the rest of the ingredients (except the strawberry jam).  Stir to combine into a batter. 

I will throw the oats (and occasionally a tablespoon of flaxseeds) in my spice grinder and give it like two quick pulses to slightly break them up (but not grind them) because I found I liked the texture a bit better.  This is completely preference, whole works too.

Pour into a ramekin and add the strawberry jam on top in a few dollops, then swirl with a knife or spoon.

Bake at 355 F (180 C) for about 20 minutes, or until puffed up and not liquidy in the center.  It should have a small jiggle but you should be able to touch lightly with your finger and not be wet. 

Start with 20 minutes, but mine often takes 25 or occasionally 30, depending on the moisture in my banana.

Let sit for at least 10 minutes before digging in (I like to let it cool longer to set up).

It’s taking all my willpower not to make this pb&j baked oatmeal almost every day.  It is THAT easy!

Other delicious, easy, & (mostly) healthy breakfast treats you’ll love:

• Apple Cinnamon Oatmeal Muffins
• Peanut Butter Quinoa Granola
• Clean Eating Banana Oat Muffins (gluten-free)
• 5-Minute Healthy Breakfast Tacos
• 5-Minute Vanilla Spice Cassava Flour Waffles (GF, DF)

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Single-Serve Peanut Butter & Jelly Baked Oatmeal (GF, Dairy-Free, Egg-Free)

Yield: 1 serving

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This single-serve peanut butter & jelly baked oatmeal recipe is a perfect breakfast treat---or any time of day! It whips up in a couple minutes, & you have a fresh, healthy-yet-indulgent meal or snack in less than half an hour. High in protein & fiber, clean eating (dairy & gluten-free).

Print

Ingredients

• 1/2 a ripe banana, mashed (see notes)
• 40g of gluten-free old fashioned (rolled) oats (see notes)
• 60g of peanut butter
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon of baking powder
• Sprinkle of cinnamon
• Pinch of sea salt
• 80ml non-dairy milk 
• Optional: 1 teaspoon of powdered peanut butter (see notes)
• 2-3 teaspoons of strawberry jam (or other flavor, if you prefer)

Instructions

1. Mash the banana up, then add all the rest of the ingredients (except the strawberry jam).  Stir to combine into a batter.
2. Pour into a ramekin and add the strawberry jam on top in a few dollops, then swirl with a knife or spoon.
3. Bake at 355 F (180 C) for about 20 minutes, or until puffed up and not liquidy in the center.  It should have a small jiggle but you should be able to touch lightly with your finger and not be wet.  Start with 20 minutes, but mine often takes 25 or occasionally 30, depending on the moisture in my banana.
4. Let sit for at least 10 minutes before digging in (I like to let it cool longer to set up).

Notes

1. I recommend ripe bananas, but not overripe...dark yellow with some brown specks, but not at the wet, mushy banana bread stage.
2. I've made this two ways---just throwing the rolled oats in as-is, or giving them a quick pulse in the food processor to break them up.  I slightly prefer the texture of the latter and it only takes a second, but is completely up to you.
3. The peanut butter powder is totally optional.  I had some on-hand so used it to amp up the peanut butter flavor a bit, but I don't think it's necessary and definitely wouldn't go out of my way to purchase it.

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  DOWAN 4 oz Ramekins