Baked PB&J Oatmeal | Dairy & Gluten-Free

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This Baked Peanut Butter & Jelly Oatmeal is an ode to the classic nutty & jammy flavors of a PB&J. Its a fun breakfast or on-the-go snack thats hearty, wholesome, and delicious. Vegan & Gluten-Free.  

Is there anything more classic than Peanut Butter & Jelly?! It’s the dynamic duo, if you ask me.

These PB&J Oatmeal Bars honor the classic pair we know and love, but in a hearty, golden baked oatmeal that brings the flavors to the next level. Even better, it’s a quick & easy recipe that’s meal prep friendly and portable for an on-the-go treat.

PBJ oatmeal bar on plate drizzled with peanut butter and bite taken out of it


ingredients for pbj oatmeal bars in white bowls on marble background

As if Baked PB&J Oatmeal could get any more exciting, this recipe comes together using only 8 ingredients and 1 bowl! And I’m willing to bet you have everything you need already in your kitchen!

  • Rolled Oats: work best for this recipe; they bring the ultimate chewy texture, without being too mushy.
  • Peanut Butter & Jelly: Peanut butter adds creaminess and some plant-based protein while homemade chia seed jam adds fruitiness and flavor! You can make my homemade Chia Seed Jam, or see the recipe notes for a store-bought substitution.
  • Chia Seeds: serve to thicken up the oatmeal and add some healthy fat.
  • Maple Syrup: adds just the right amount of sweetness and rich caramelized flavor.
  • Vanilla Extract: the sweet, aromatic flavors of vanilla give this oatmeal the perfect finishing touch.


bowl of peanut butter oatmeal base, photo of bars in dish topped with jam before baking

My favorite part about baked oatmeal is that it’s one of the easiest breakfast dishes to whip up! There’s no need to continuously stir your oats as you would over the stove; this recipe is the perfect “set it and forget it” wholesome morning treat. Just follow these simple steps:

  1. Mix the ingredients in one bowl.
  2. Pour into a parchment-lined pan, then dollop jam on top and swirl in.
  3. Bake for 30-35 minutes, until slightly golden.
  4. Enjoy warm or cold (and add some extra toppings if you’re like me ????)

pbj oatmeal bars sliced in pan with one bar resting on gold serving knife

My favorite part about this PB&J Oatmeal is that you can enjoy it warm or cold, and it’s delicious either way. I personally like to cut it into oatmeal bars and top them with a little extra PB or jam too!

This recipe serves 2-3, but you can easily double it to have enough breakfast to last all week. You can store them in the fridge for up to 5 days, or pre-cut and freeze them for up to one month for a convenient meal whenever you’re in a pinch for time.

stack of oatmeal bars topped with jam and peanut butter

If you’re looking for more baked oatmeal recipes, you’ll also love this Baked Carrot Cake Oatmeal, this Maple Pecan Baked Oatmeal, and this Chocolate, Peanut Butter & Banana Baked Oatmeal!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂



Baked PB&J Oatmeal

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5 from 9 reviews

This Baked Peanut Butter & Jelly Oatmeal is an ode to the classic nutty & jammy flavors of a PB&J. Its a fun breakfast or on-the-go snack thats hearty, wholesome, and delicious. Vegan & Gluten-Free.  

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: Serves 2-4 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


  • 1/3 cup (90 g) creamy or crunchy peanut butter*
  • 2 tablespoons grade A maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (355 ml) filtered water
  • 2 cups (190 g) rolled oats
  • 2 tablespoons chia seeds (or sub flax)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 1/2 cup (120 gChia Seed Jam*


  1. Prep: Preheat the oven to 375F and line a 9″ bread loaf (or similarly sized) pan with parchment paper.
  2. Mix: Add the peanut butter, maple syrup, and vanilla to a medium mixing bowl; mix with a spatula until the peanut butter loosens up. Slowly add in the water to the mixture, whisking vigorously until emulsified. Once combined, add the oats, chia seeds, baking powder, and salt. Mix until everything is evenly incorporated.
  3. Assemble: Pour the oat mixture into the base of the pan, then use a spoon to dollop jam on top of the oats. Use the spoon to “swirl” or mix the jam into the oats a little, then gently smooth the top of the mixture.
  4. Bake: Bake in the middle rack of the oven for 30-35 minutes, until slightly golden. Remove from the oven and let the oats sit in the pan for 5 minutes before removing to a cooling rack.
  5. Serve: Once cool, slice and serve as desired; leftovers will keep in the fridge for up to 5 days and can be enjoyed cold or warmed up in the toaster.


  • I used a natural creamy peanut butter with salt for this recipe, but a chunky peanut butter would be fun for some extra texture as well! If your peanut butter is unsalted, use 1/4 teaspoon of salt instead of 1/8 teaspoon.
  • You can also use a store-bought jam for this recipe; I would recommend using 1/3 cup of jam + 2-3 tablespoons of water. Mix the water with the jam to loosen it and make it easier to spread, then dollop as instructed in step 3.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Love this!! Super easy and delicious. I added some chocolate chips on top and it worked well with the other flavors. I love Caitlin’s recipes, even though I’m not vegan.

  2. I made these for breakfast today and they were AMAZING! My husband is a huge fan of them! The only thing I did different was adding my leftover almond pulp in the mix. Thank you so much for the recipe!

  3. Absolutely LOVE these!! So easy and sO delicious. I had to use store bought jam and substitute the chia seeds for flax seeds, but they came out great! Thank you!!

  4. Made this recipe this morning, and it turned out great! I doubled it so I had to cook it longer, but they are worth the wait! Thank you for sharing!

  5. Love this recipe! I first made this over the summer as an easy breakfast for camping. It was so delicious and fast and allowed us to spend less time cooking while in the great outdoors. I find myself craving this all the time for breakfast – it is filling, sweet, creamy and amazing. I made with store bought jam but I could imagine that homemade would be even better. Would love to see a recipe for a fall version of this (dare I say pumpkin?). Thanks for another great recipe, Caitlin!

    1. Sounds like a great camping breakfast! Thanks so much for making, we’re so stoked to have tons of seasonal recipes incoming!

  6. It looks like an expensive dish in the restaurant but can DIY. It’s tasty and soft can use with a cup of smoothie. I especial like peanut butter and vanilla, but I don’t use extract vanilla, I often cut vanilla sticks and dimp into sugar then I can use this sugar with vanilla flavor inside. Your recipe is change the way using oat.

  7. I like the light smell and fat of peanut butter, I tasted many kinds of butter but really no one can change. These PB&J Oatmeal Bars provide us enough energy for all active morning from fat and starch. I prepare last night and ready to use next morning.

  8. Do you think I could add more jam to it? I have a ton of leftover fruit butter I need to use up? Or could I possibly do a layer of the oats then a layer of the jam and then top it off with the rest of the oats?

    1. Adding more jam might be a bit too much moisture for it to firm up properly. You could possibly double the recipe/do two batches if you have that much more jam?

  9. made this tonight and its so good
    the jam is amazing!
    i added extra PB on top and left in over for 1 min so it would melt

  10. hi! I was wondering if I could use steel cut oat instead of rolled ones since they are the only type of oats I was able to source in my grocery store? Thank you so much

    1. Steel cut oats wont absorb as much water so it’ll be a loose finished product. Where the rolled oats can hold this meal into a bar, the steel cut oats will keep it more like a bowl of oatmeal. But if all you’re after is the flavor and don’t mind eating it like traditional oatmeal you can use steel cut!

    1. We haven’t tried freezing this exact recipe but you indeed can freeze them. I would just be careful with thawing so you don’t melt the whole thing!