If you’re looking for a cozy, nourishing breakfast that’ll remind you of childhood but keep things 100% plant-based, you’ll adore this Vegan Baked Peanut Butter Oatmeal Recipe. It’s one of those dishes that warms your soul and fills your kitchen with the most inviting aroma. I absolutely love how this turns out – creamy, comforting, and just the right hint of peanut buttery goodness mingled with a touch of sweet jam. Trust me, once you try this, it’ll become your go-to for busy mornings or lazy weekends alike.
Why You’ll Love This Recipe
- Simple Pantry Ingredients: You likely have everything you need already on hand for this hearty breakfast.
- Perfectly Balanced Flavors: The peanut butter and sweet jam combo is absolutely irresistible every time.
- Gluten-Free & Vegan: Great for multiple dietary needs without skimping on taste or texture.
- Make-Ahead Friendly: Prep once, enjoy all week – and it reheats like a dream.
Ingredients You’ll Need
What I love about this Vegan Baked Peanut Butter Oatmeal Recipe is its wholesome simplicity. Each ingredient contributes to the creamy texture, subtle sweetness, and that unforgettable peanut butter flavor. When shopping, aim for high-quality peanut butter—natural and unsweetened is best for this recipe.
- Ground flax seeds: Acts as an egg substitute, binding everything together perfectly.
- Water: For mixing with flax seeds to create a “flax egg.”
- Gluten-free rolled oats: Use rolled oats for the best bake texture—steel-cut will be too firm.
- Baking powder: Gives a bit of lift, so the oatmeal isn’t dense.
- Cinnamon: Adds warmth and a hint of spice, enhancing the peanut butter flavor.
- Non-dairy milk: Choose your favorite, like almond, oat, or soy milk—it makes it creamy and dairy-free.
- Apple sauce: Adds natural sweetness and moisture, helping the bake stay tender.
- Peanut butter: Use creamy for easy mixing; I like to stir some inside and save extra for topping.
- Vanilla extract: Brings depth and fragrance to the overall flavor.
- Maple syrup: Sweetens gently—you can adjust depending on how sweet you want it.
- Salt: Balances the flavors beautifully—don’t skip it!
- Chia jam: Gives that nostalgic PB&J vibe and a fresh fruity pop.
Variations
One of the best parts about this Vegan Baked Peanut Butter Oatmeal Recipe is how easy it is to make your own. I often play around with mix-ins or toppings depending on the season or what’s in my pantry. Don’t be shy — personalizing this oatmeal makes it even more special.
- Swap the nut butter: I’ve tried almond or cashew butter, which changes the flavor subtly but still keeps it luscious.
- Use different jams: Blueberry, raspberry, or even orange marmalade create exciting new twists.
- Add fresh or dried fruit: Fresh berries or dried cranberries add texture and fruity bursts you’ll love.
- Boost with seeds or nuts: Sprinkle with chopped walnuts or hemp seeds before baking for added crunch and nutrition.
How to Make Vegan Baked Peanut Butter Oatmeal Recipe
Step 1: Prepare the Flax Egg
Start by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water and set it aside for about 5 minutes. This magic mixture thickens into a gel-like consistency that acts as your perfect vegan “egg” binder. I discovered that letting it sit fully thickens the batter better, helping your oatmeal hold together beautifully without any sogginess.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together your rolled oats, baking powder, cinnamon, and salt. Mixing these dry first gives you a better sense of the flavor balance and makes sure the leavening is evenly distributed. You’ll want to break up any clumps of oats here for a smooth batter.
Step 3: Mix Wet Ingredients and Combine
Add your flax egg, non-dairy milk, apple sauce, peanut butter, vanilla extract, and maple syrup into the dry mix. Stir it all up until you have a creamy, slightly thick batter. If you find it too thick, a splash more non-dairy milk helps loosen things without messing with the bake. I love that this batter is forgiving and easy to tweak.
Step 4: Bake & Garnish
Pour the batter into a greased 9×9-inch baking dish. Dollop your chia jam (or jam of choice) right on top, and add an extra swirl of peanut butter if you like—it adds a fun texture contrast after baking. Pop it in the oven at 350°F for 25 to 30 minutes. You’ll know it’s ready when a toothpick inserted comes out clean. Let it cool for about 10 minutes to firm up; this helps with slicing and serving.
Pro Tips for Making Vegan Baked Peanut Butter Oatmeal Recipe
- Use Natural Peanut Butter: Choose natural, unsweetened peanut butter for the best flavor and texture—you’ll avoid excess sugar and oils.
- Don’t Overbake: Keep an eye around 25 minutes to avoid drying out your oatmeal; it should remain moist and tender inside.
- Let It Cool Before Slicing: Waiting 10 minutes after baking lets the baked oatmeal set, making it easier to slice and serve without crumbling.
- Customize Sweetness to Taste: I usually start with 2 tablespoons maple syrup and add more if I want it sweeter—taste the batter before baking!
How to Serve Vegan Baked Peanut Butter Oatmeal Recipe
Garnishes
I love piling on fresh berries right before serving—strawberries and blueberries add a lovely tart pop that cuts through the richness. A final dollop of peanut butter or extra chia jam on top makes it feel indulgent and extra special for breakfast or brunch.
Side Dishes
This baked oatmeal pairs beautifully with a simple green smoothie or a fresh fruit salad to round out your meal. On a cozy morning, I like to serve it alongside steamed plant-based milk lattes or even a fresh cup of herbal tea.
Creative Ways to Present
For brunch gatherings, try serving slices of this vegan baked peanut butter oatmeal in small ramekins topped with a swirl of coconut cream and crushed roasted peanuts for a sophisticated touch. It’s always a hit and looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers wrapped tightly in the fridge in an airtight container. They stay fresh for up to 4 days, which means you’ve got multiple breakfasts sorted with minimal effort.
Freezing
If you want to prep ahead even more, this Vegan Baked Peanut Butter Oatmeal Recipe freezes wonderfully. I slice into portions, wrap individually, and pop them in freezer bags. They keep well for up to 3 months and defrost quickly overnight in the fridge.
Reheating
When reheating, I like to cover the oatmeal with a damp paper towel and microwave for about 45 seconds to 1 minute, or warm it gently in the oven wrapped in foil. This keeps it moist and prevents the edges from drying out.
FAQs
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Can I make this Vegan Baked Peanut Butter Oatmeal Recipe nut-free?
Absolutely! Simply swap the peanut butter for a seed butter like sunflower seed or tahini. The baking process and overall texture remain the same, so you won’t lose anything in flavor or consistency.
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Can I use steel-cut oats instead of rolled oats?
Steel-cut oats have a firmer texture and take longer to cook, so I don’t recommend them in this baked version. Rolled oats absorb moisture best and produce that delightful creamy softness that makes this dish so comforting.
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How do I know when the oatmeal is fully baked?
Use the toothpick test: Insert a toothpick in the center, and if it comes out clean or with just a few moist crumbs, it’s ready. Avoid overbaking to keep the texture tender.
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Can I make this recipe sweeter or less sweet?
Definitely! I usually start with 2 tablespoons of maple syrup and then add up to 4 tablespoons depending on your sweetness preference. You can also balance sweetness with the type of jam you choose or add fresh fruit toppings.
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Is this recipe suitable for meal prep?
Yes! This Vegan Baked Peanut Butter Oatmeal Recipe reheats beautifully and can be portioned for quick breakfasts throughout the week. Just store leftovers in airtight containers in the fridge or freezer.
Final Thoughts
This Vegan Baked Peanut Butter Oatmeal Recipe is one of those dishes I return to again and again because of how simple yet satisfying it is. It hits the perfect balance between creamy and hearty with just the right amount of peanut butter flavor and fruity sweetness. Whether you’re feeding a busy family or just treating yourself, it makes mornings feel a little brighter and a lot tastier. Give it a try next time you want an easy, crowd-pleasing vegan breakfast—your kitchen (and your belly) will thank you.
Print
Vegan Baked Peanut Butter Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
Description
This Vegan Baked PB & J Oatmeal is a wholesome, gluten-free breakfast option that combines the comforting flavors of peanut butter and jelly with hearty oats. Perfectly spiced with cinnamon and sweetened naturally with maple syrup and applesauce, this baked oatmeal offers a nostalgic taste reminiscent of childhood, made entirely with plant-based ingredients.
Ingredients
Wet Ingredients
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 2 cups non-dairy milk
- 1/3 cup apple sauce
- 3 tablespoons peanut butter (plus more for topping)
- 2 teaspoons vanilla extract
- 2-4 tablespoons maple syrup (depending on preference)
Dry Ingredients
- 2 1/2 cups gluten free rolled oats
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
Toppings
- 1/3 cup chia jam
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the correct temperature by the time your oatmeal mixture is ready for baking.
- Prepare Flax Egg: In a small bowl, combine ground flax seeds and water. Stir well and let it sit for about 5 minutes until it thickens, creating a flax egg that acts as a vegan binder.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten free rolled oats, baking powder, cinnamon, and salt to distribute all the dry elements evenly.
- Combine Wet Ingredients: Add the thickened flax egg, non-dairy milk, applesauce, peanut butter, vanilla extract, and maple syrup to the dry ingredients. Stir everything thoroughly until well combined.
- Assemble in Baking Dish: Transfer the oatmeal mixture into a 9×9 baking dish, smoothing it evenly. Dollop the chia jam on top along with additional peanut butter if desired, either before baking, after baking, or both.
- Bake: Bake the oatmeal for 25-30 minutes or until a toothpick inserted in the center comes out clean. This ensures the mixture is fully set and cooked through.
- Cool and Serve: Let the baked oatmeal cool for about 10 minutes before serving. Enhance by adding fresh berries, extra peanut butter, and additional jam as preferred.
Notes
- This vegan baked oatmeal is a nostalgic, comforting breakfast option that’s easy to prepare with simple, wholesome ingredients.
- It is naturally gluten free when using gluten free oats and non-dairy milk, making it suitable for gluten sensitivities.
- Maple syrup amount can be adjusted according to desired sweetness.
- For extra protein, consider adding a sprinkle of chopped nuts or a scoop of plant-based protein powder to the mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the microwave or oven.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 285 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 8.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 39.2 g
- Fiber: 6.7 g
- Protein: 9.1 g
- Cholesterol: 0 mg
