Peanut butter and Jelly Oatmeal Bake
This Peanut Butter and Jelly Oatmeal Bake is a wholesome twist on the classic childhood favorite! Made with hearty rolled oats, creamy peanut butter, and naturally sweet fruit preserves, it’s a warm, comforting breakfast that feels like a treat—but is packed with fiber, protein, and healthy fats. Perfect for meal prep, it’s easy to slice and reheat throughout the week. Whether you’re feeding a family or fueling a busy morning, this bake delivers nostalgic flavor with nourishing ingredients.
Ingredients
- 1.75 cup1.75 cup1.75 cup Oat Flour

- 1.75 cup1.75 cup1.75 cup Gluten-Free Rolled Oats
- 0.5 cup0.5 cup0.5 cup Pure Maple Syrup
- 0.5 cup0.5 cup0.5 cup Coconut Sugar

- 1 tsp1 tsp1 tsp Cinnamon, Ground

- 0.5 tsp0.5 tsp0.5 tsp Salt

- 0.75 cup0.75 cup0.75 cup Ghee, Melted

- 1 cup1 cup1 cup Raspberry Jelly, Whatever flavor you like really

- 1 tsp1 tsp1 tsp Baking Soda
- 0.5 cup0.5 cup0.5 cup Creamy Peanut Butter, Warmed or use peanut butter powder mixed with water

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°F
- Line a 9x9 baking dish with parchment paper
- Whisk flour, oats, sugar, maple syrup, cinnamon, salt, and baking soda in a large bowl
- Pour in the oil and stir until mixture is coated with all the oil.
- Press 3/4 cup of the oat mixture onto the bottom of the baking dish
- Spread an even layer of jam on the oat mixture
- Drizzle peanut butter on top of jam mixture
- Sprinkle the remaining crust on top
- Bake for 35-40 minutes, until the crust is golden brown
- Let cool completely before cutting. Store in an airtight container in the refrigerator for up to 2 weeks.
- Enjoy!!
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About This Recipe
Show nutritional information
Baked Fruits Baked Goods Breakfast Cupcakes & Muffins Desserts Egg Free FODMAP Free Gluten Free Nightshade Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 671 |
| Fat: | 31 g |
| Carbohydrates: | 91 g |
| Protein: | 13 g |
| Cholesterol: | 47 g |
| Sodium: | 324 mg |
| Fiber: | 7 g |
| Sugars: | 37 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |




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