PB&J Oatmeal Bake

PB&J?? Doesn’t it just make you think of childhood?  And sometimes don’t you still just want a good ‘ol peanut butter and jelly sandwich?  I love them!! 😋

I’m all about making yummy, healthy-ish snacks for the kids (and me and the hubby of course), and we all loved this one!! Totally reminds me of a pb&j.  Usually I like things like this warmed up but this peanut butter and jelly oatmeal bake was even better straight from the fridge! Mmmm.  👧🏻

PB&J Oatmeal Bake

INGREDIENTS

• 1 1/2 tablespoons melted and cooled coconut oil (can also sub melted butter)
• 1/2 cup natural drippy peanut butter (creamy or chunky)
• 1 tablespoon pure maple syrup or honey
• 1 egg, slightly beaten
• 1 1/2 cups unsweetened almond milk
• 1 1/2 cups old fashioned rolled oats, gluten free if desired
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/4 cup low sugar strawberry or raspberry jam

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Grease a large skillet or 8x8 inch baking pan with coconut oil or generously spray with nonstick cooking spray.
2. In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain. Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/pan and make sure oatmeal is evenly spread out. Drop jam by teaspoonful onto oatmeal bake, then very gently swirl with a knife. Bake for 30-35 minutes until barely golden brown. Cut into 6 servings and enjoy with almond milk.

NOTES

Add in optional 1/2 diced strawberries, too for even more flavor! 

Leftovers should be kept in the fridge for up to a week. Feel free to bake in individual muffins tins for an easy portable breakfast. Use muffin liners.
To make vegan: Use a flax or chia egg instead of a regular egg. Make sure to use maple syrup instead of honey.

(*Recipe from AmbitiousKitchen)