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

Scale

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

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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