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).
40gof gluten-free old fashionedrolled oats (see notes)
60gof peanut butter
1/2teaspoonof vanilla extract
1/2teaspoonof baking powder
Sprinkle of cinnamon
Pinchof sea salt
80mlnon-dairy milk
Optional: 1 teaspoon of powdered peanut buttersee notes
2-3teaspoonsof strawberry jamor other flavor, if you prefer
Instructions
Mash the banana up, then add all the rest of the ingredients (except the strawberry jam). Stir to combine into a batter.
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).
Notes
I recommend ripe bananas, but not overripe...dark yellow with some brown specks, but not at the wet, mushy banana bread stage.
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.
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.