Peanut Butter and Jelly Baked Oatmeal
Vegan Peanut Butter And Jelly Baked Oatmeal! No Flour, No refined sugar, No Added oil! Favorite PB & J Sandwich in Baked Oatmeal Bar form. Gluten-free Soy-free Recipe , Nut-free Option. Makes a 9 by 9 inch pan
Servings: 4
Ingredients
- 1.75 cups old fashioned oats , use certified gluten-free if needed, see notes for substitution
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp chia seeds
- 1/2 tsp cinnamon ,optional
- 3 tbsp chopped peanuts or cashews , or pumpkin seeds
- 1 cup hot non dairy milk such as light coconut or almond milk
- 1/4 cup peanut butter or use almond butter or cashew butter for variation, see notes for nut-free
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 1/4 cup applesauce
- 3-4 tbsp berry preserves or jam or jelly (I use wild blueberry jam) or fresh berries
- optional add ins: chopped dates, chocolate chips, dried fruit, peanut butter for garnish
Instructions
- Add the oats, baking powder, salt, chia seeds, cinnamon, peanuts in a bowl and mix well.
- Add the hot non dairy milk, peanut butter, vanilla and maple syrup and mix well. it will take a minute for the nut butter to mix in. Add in the apple sauce and mix. Add the oat mixture and mix well.
- Even it out. Warm the preserves or jam and Drop spoonfuls on the peanut oat mixture. Swirl it in. You can also add in some fresh berries.
- Bake at 350 deg F(180 C) for 35 to 40 mins for a 9 by 9 inch or similar size pan**. If baking into muffin tins, check at 20-25 mins.
- Drizzle peanut butter and sprinkle in some dried blueberries. Cool for 10 mins, then slice and serve with maple syrup, yogurt, vegan butter or whipped coconut cream or other toppings.
- Store: Store unbaked at step 4. Store baked oatmeal in a closed container in the fridge for upto 4 days.Reheat: Reheat the refrigerated oatmeal in a microwave or in the oven for 10 mins or so to crisp up.
Video
Notes
To substitute Oats: Use other grain flakes such as quinoa or rice
To Double: Double everything. If the mixture has too much liquid, add a few tbsp more oats. Bake in a 9 by 13 inch pan for 40 to 45 mins. Nut-free: Use sunflower seed butter for the peanut butter, and coconut milk or oat milk for the non dairy milk. Reduce baking powder to 1/2 tsp, add in 1 tsp lemon juice into the wet mixture. This will reduce the chances of the baked oatmeal turning green in the middle. This can happen because of the sunbutter reacting with the baking powder, but the color is harmless and edible. ** Use a stoneware dish or less browning or chewy edges, and regular brownie or cake pan for crispier chewier result Nutrition is for 1 serve
To Double: Double everything. If the mixture has too much liquid, add a few tbsp more oats. Bake in a 9 by 13 inch pan for 40 to 45 mins. Nut-free: Use sunflower seed butter for the peanut butter, and coconut milk or oat milk for the non dairy milk. Reduce baking powder to 1/2 tsp, add in 1 tsp lemon juice into the wet mixture. This will reduce the chances of the baked oatmeal turning green in the middle. This can happen because of the sunbutter reacting with the baking powder, but the color is harmless and edible. ** Use a stoneware dish or less browning or chewy edges, and regular brownie or cake pan for crispier chewier result Nutrition is for 1 serve
Nutrition
Calories: 388.29kcal | Carbohydrates: 56.68g | Protein: 11.42g | Fat: 15.56g | Saturated Fat: 2.73g | Sodium: 239.18mg | Potassium: 451.13mg | Fiber: 6.67g | Sugar: 21.01g | Vitamin C: 1.87mg | Calcium: 184.85mg | Iron: 2.44mg