Baked PB&J Oatmeal

PBJ oatmeal bar on white plate with peanut butter on top next to jar of chia jam

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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.  


  • 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.