Peanut Butter & Jam Baked Oatmeal
You will just love this peanut butter and jelly baked oatmeal! It has the texture of oatmeal cake, is filled with raspberry preserves and lots of peanut butter and is perfectly chewy. We adore it! Make it to have on hand or serve it to friends and family at brunch!
Ingredients
- 4 ½ cups quick oats
- ¾ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 2 cups milk - whatever you prefer!, dairy or nondairy
- ½ cup peanut butter, melted
- ¼ cup butter, melted
- 2 teaspoons vanilla extract
- 13 ounces your favorite jam, jelly or preserves
- milk or cream for drizzling
- extra jam, for topping
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- In a large bowl, whisk together the oats, sugar, baking powder and salt. In a smaller bowl, whisk together the eggs, milk and vanilla extract. Add the wet ingredients to the dry and stir until combined. Stir in the melted butter and peanut butter until combined. Pour the mixture in the dish. Dollop the jam all over, then swirl it through with a knife. I use almost the whole jar, but save just a bit to serve.
- Bake for 35 to 40 minutes, or until the top is golden brown and set. Remove the dish from the oven. Let cool slightly, then cut into squares. Serve with peanut butter, jam and a drizzle of milk or cream.
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