Peanut Butter Jelly Baked Oatmeal

This peanut butter and jelly baked oatmeal is my secret weapon for busy mornings when I want breakfast to feel extra cozy and special. It is creamy and jammy with a warm-from-the-oven comfort that tastes just like my favorite childhood sandwich but happens to be packed with protein and whole grain energy.

I started making this when my kids were on a big PB and J phase and regular breakfasts were getting boring. Now it is one of our most-requested weekend treats and I love how easy it is to adapt with different jams and toppings.

Ingredients

• Rolled oats: Offer a sturdy structure for baking and bring lots of fiber. Choose old-fashioned rolled oats for the best texture
• Milk: Creates a creamy mixture and helps bake everything together. Both dairy and plant-based milks work perfectly so pick your favorite for taste or dietary needs
• Peanut butter: Brings creaminess and rich flavor plus protein. Natural creamy peanut butter melts in easily and has zero added sugar
• Jam: Offers sweetness and fruity flavor. Use a thick jam with lots of fruit or swap for preserves if you like even more texture
• Banana: Adds a soft touch of caramelized sweetness and pretty finishing look. Select a perfectly ripe banana for the best flavor and easy slicing

Instructions

Mix the Base:

In a medium bowl combine rolled oats and milk. Stir well to make sure all oats are moistened. Let this sit for about five minutes which softens the oats and makes the texture creamier once baked

Swirl in the Peanut Butter and Jam:

Add the peanut butter to the oat and milk mixture. Dollop the jam over the top. Use a spoon to gently swirl and not completely mix. You want pretty ribbons of peanut butter and pockets of jam running throughout

Transfer to Baking Dish:

Grease a small baking dish with a touch of oil or butter to help prevent sticking. Pour in the oat mixture and smooth out the top gently with a spoon

Bake until Set:

Place the dish in the center of a preheated 350 degree F oven. Bake for about 25 minutes. The edges should be slightly golden and the center just set to keep the middle soft

Top and Serve:

Once baked let the oatmeal cool for five minutes so it firms up slightly. Slice the banana and fan the slices on top. Serve warm straight from the dish for maximum comfort

Peanut butter is definitely my favorite part of this dish. It melts into the oats and turns every bite extra creamy. When my kids scoop out giant marble swirls of peanut butter I know breakfast is going to go fast and everyone leaves the table happy.

Storage Tips

This baked oatmeal keeps well in the fridge for up to three days. Just wrap the pan tightly or transfer the leftovers to an airtight container. For best results reheat in the microwave or a low oven with an extra splash of milk to keep it moist.

Ingredient Substitutions

If you are out of peanut butter try almond or sunflower seed butter for a twist. Swap out the jam for whatever berry preserves or fruit compote you have on hand. Non dairy milks like oat or almond work just as well as dairy for making this recipe vegan and allergy friendly.

Serving Suggestions

Top your warm slice with crunchy granola or a drizzle of honey for extra texture. Add a spoonful of Greek yogurt on the side for an extra protein boost. Fresh berries or extra jam on top make it even more beautiful for brunch.

Cultural or Historical Context

Baked oatmeal traces back to Pennsylvania Dutch traditions and has become a staple for American breakfasts. The PB and J combination is timeless and adds a playful modern spin. Kids and adults alike find it familiar and deeply satisfying.

Seasonal Adaptations

Try using seasonal fruit jams such as strawberry in spring or plum in fall. Add diced apples or pears to the oat mixture during autumn months. Top with fresh summer berries when they are at their peak.

Success Stories

My best friend tried this with blueberry jam and said her whole family licked the pan. I have mailed this recipe to cousins in different states and now they make it on school mornings for an easy breakfast win.

Freezer Meal Conversion

To make this ahead for freezer breakfasts assemble the oatmeal up to the baking step in a freezer safe dish. Wrap well and freeze before baking. Thaw overnight in the fridge and bake as directed for a hot breakfast on demand.

This is a breakfast that always brings smiles to the table. Let your kids help swirl the jam and peanut butter for extra fun.

Common Recipe Questions

→ Can I use any type of oats?

Rolled oats work best for texture, but quick oats can be substituted for a softer result.

→ What type of milk is recommended?

Any milk—dairy or plant-based—can be used to suit your preference or dietary needs.

→ How can I make it gluten-free?

Choose certified gluten-free oats to make this dish suitable for gluten sensitivities.

→ Which jam flavors pair best?

Strawberry, grape, or raspberry jams complement the peanut butter and oats perfectly.

→ Is this suitable for meal prep?

Yes, it can be made ahead and reheated, making it ideal for quick weekday breakfasts.