PB and J Baked Oatmeal

This is a picture of the PB&J Baked Oatmeal

PB and J Baked Oatmeal

PB and J Baked Oatmeal made from a homemade strawberry jelly and peanut butter combined inside of an oatmeal and egg bake. A great breakfast or bedtime snack with a decent dose of protein.

PREP TIME

10 Minutes

COOK TIME

1 Hour

Per Serving – Makes 6

376 Calories

47g C | 22g P | 12g F

THE RECIPE

This is a picture of the PB&J Baked Oatmeal

PB and J Baked Oatmeal

4.6 from 22 votes
Course: Breakfast
Cuisine: American, meal prep
Keyword: gluten free, under 500 calories
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 376kcal
PB and J Baked Oatmeal made from a homemade strawberry jelly and peanut butter combined inside of an oatmeal and egg bake. A great breakfast or bedtime snack with a decent dose of protein.
Print Recipe Pin Recipe

Ingredients

  • 3 cups (240 g) old fashioned oats
  • 2 scoops (60 g) vanilla protein powder
  • 1 tsp (4 g) baking powder
  • 3 tbsp (48 g) peanut butter
  • 2 tbsp (42 g) maple syrup
  • 10 tbsp (150 g) liquid egg whites or 2 eggs
  • 2 cups (480 g) milk

For the Strawberry Jelly

  • 1 lb (454 g) frozen strawberries
  • tsp (6 g) splenda or 5-6x sugar/maple syrup
  • 2 tsp (8 g) pectin optional but recommended

For the Peanut Butter Drizzle

  • 2 tbsp (32 g) peanut butter

Instructions

For the Strawberry Jelly

  • I usually make a double or triple batch of this and keep it in the fridge for use in other things as well. If you want to give it time to set up a bit you should make it the night before but that isn't required if you are just using it for this baked oatmeal. If you have this prepped in your fridge you can prep this baked oatmeal in 5 minutes.
  • In a large pot over medium heat, add in your frozen strawberries and allow them to cook down. As they begin to thaw, break them up with a spatula to help them cook faster.
  • Sprinkle the splenda over the top and bring to a light boil. You can use real sugar or maple syrup if you wish, you will just need to use more of it. Allow it to lightly boil, stirring often so it doesn't stick to the bottom.
  • After a few minutes, add in the pectin and continue mixing. The pectin is what helps to make it into a jelly. You don't need to add the pectin for use in the baked oatmeal but if you want to use it for a jelly with other things, you should add it.
  • After it has been lightly boiling for 10-15 minutes you can pull it off the heat and transfer to a storage container. Place it in the fridge to cool as you prep the other ingredients.

For the Baked Oatmeal

  • Preheat your oven to 350°F.
  • In a large bowl, mix together the oats, protein powder, and baking powder.
  • Add in the egg whites, milk, syrup, and 3 tbsp of peanut butter. Stir to combine.
  • Spray a 13"x9" pan with oil and add the oat mixture.
  • Spoon the jelly over the top and swirl it into the oat mixture using a butter knife.
  • Bake for 35-40 minutes.

For the Peanut Butter Drizzle

  • Melt 2 tbsp of peanut butter in the microwave for few seconds until melted.
  • Add to a small ziplock bag and cut a small hole in the corner. Pipe the peanut butter over the top of the finished baked oatmeal.

Plating

  • This recipe makes 6 servings. Cut the oatmeal into 6 equal pieces.

Nutrition

Calories: 376kcal | Carbohydrates: 45g | Protein: 22g | Fat: 12g


NUTRITION INFO

The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
269.4g
Protein
131g
Fat
71.3g
Calories
2243.3 cals

Other recipes you might like

This Post Has 24 Comments

  1. Mia

    5 stars
    I didn’t make the jelly and just put some frozen raspberries in the mixture and it turned out wonderful. Great if you zap it in the microwave the next day to enjoy warm. 🙂

  2. Jay

    4 stars
    Looks like a great recipe I haven’t tried it yet but just my opinion it would be nice to make it more simple, like if you had extra oatmeal peanut butter and jelly you need to use up! Maybe I’ll make the oatmeal part of it without making the jelly and just add some refrigerated jelly on top of it? Also is it OK to cook with whey protein?

    1. Josh Cortis

      Yes, whey works fine in this recipe. You could also just cut up some berries and throw them in if you don’t want to make the jelly

  3. Diana

    5 stars
    I’ve made your carrot cake, blueberry and lemon, and apple oatmeal breakfast previous to this one. But, this is the best of them all. I added 1/4 cup of brown sugar to the strawberries and didnt use the pectin and it tastes phenomenal!! The jam on top is amazing and just the right amount of sugar with the brown sugar added.

  4. Benjamyn

    5 stars
    Dude this is amazing, another breakfast staple for my family.

  5. Adriana D.

    How much finished jelly does that make? I know it’s overloaded in sugar, but I’d rather just use store-bought to save on the time, effort, and dishwashing.

  6. Pam

    Making this soon. I only have fair life protein milk. Can you use an milk?

  7. Carlos

    Love that you did the math portion of the nutrition facts already. That saves me a ton of time. I’ve been considering paying for the Gold plan, but my only concern is the variation of brands and how that can change the macros. I don’t see any specific brands listed anywhere. Is that something I’m overlooking or are those left out intentionally for some reason?

    1. Josh Cortis

      I leave them out so that people don’t think they need to buy a specific brand. any kind should theoretically work

  8. Silas

    It says Liquid egg whites or Eggs does that mean the whole egg or still just the Egg whites

    1. Josh Cortis

      the whole egg. you could take the yolks out as well though

  9. Anthony Nowak

    5 stars
    Does this need to be refrigerated?

  10. Jaden Baca

    5 stars
    Just made this one. Halfed the recipe because my pan was too small and used sugar free jam from the store. So freaking good! I love being able to eat a small piece as a late night snack.

  11. Alexis

    What kind of vanilla protein did you use? I’m trying to make it how you did to have the same macros, less math lol…

  12. Amber

    5 stars
    I don’t know why people are trying to duck making the jelly. It was surprisingly simple and tasted amazing. I have jelly every day on my toast, and I think I’ll just make this in big batches to keep on hand. Oh yeah, the bake all together was tasty too. 😊👌

Leave a Reply

Recipe Rating