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Peanut Butter & Jelly Baked Oatmeal
This vegan baked oatmeal is easily reheated in a toaster for a 5-minute, filling breakfast. Top with peanut butter and a scoop of chia jam!
Course
Breakfast
Cuisine
American
Diet
Vegan
Keyword
baking, healthy
Prep Time
10
minutes
Cook Time
35
minutes
Servings
6
Calories
338
kcal
Author
Katie's Conscious Kitchen
Equipment
Baking Dish
Ingredients
Dry Ingredients
2
cups
rolled oats
quick oats are fine too, or a combination
1/3
cup
walnut pieces
or any other nuts and seeds of choice
3
tsp
cinnamon
1.5
tsp
baking powder
1
tsp
salt
Wet Ingredients
2
cups
plant-based milk of choice
I use unsweetened soy milk
3
tbsp
ground flax seed
1/3
cup
peanut butter
3
mashed bananas
3
tsp
vanilla
Instructions
Preheat oven to 375° F. Lightly spray or grease a 9 x 13 baking dish with oil or line it with parchment paper.
In the baking dish, toss together the dry ingredients (listed above).
In another bowl, mash together the wet ingredients, along with the ground flax seed which acts as a binder (similar to eggs) when liquid is added.
Pour the liquid into the baking dish and mix everything together until well combined.
Bake for 35-40 minutes, until the top is golden.
Let cool slightly and then cut the pan into 6 bars. Enjoy warm, topped with peanut butter and a scoop of chia jam.
Leftovers can be stored in the fridge or frozen, and are easily reheated in a toaster, oven, or microwave.
Nutrition
Calories:
338
kcal
|
Carbohydrates:
43.4
g
|
Protein:
12.9
g
|
Fat:
13.6
g
|
Saturated Fat:
2.4
g
|
Sodium:
500
mg
|
Potassium:
698
mg
|
Fiber:
8.4
g
|
Sugar:
12.5
g
|
Calcium:
109
mg
|
Iron:
5
mg