Peanut Butter & Jelly Baked Oatmeal (vegan)
Easy to make peanut butter and jelly vegan baked oatmeal that’s naturally sugar free. No flour, no soy and no added oil! It has crisp edges, a soft and chewy middle, and comforts you with PB & J flavors. The perfect way to start your day!
Servings: 4 servings
Equipment
- 23x23cm / 9x9" baking pan; or a muffin tin
Ingredients
- 150 grams old fashioned oats (5.3 oz)
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 2 tablespoons chopped nuts, such as hazelnuts (20g)
- 2 tablespoons pumpkin seeds (15g)
- 250 mililiters hot unsweetened plant milk eg: almond, soy, oat (1 Cup + 1 tbsp)
- 60 grams all-natural peanut butter (2.1 oz)
- 1 teaspoon vanilla extract optional
- 2 tablespoons maple syrup optional
- 60 grams unsweetened applesauce (2.1 oz)
- 3-4 tablespoons sugar free jam (ca. 85g / 2.9 oz)
Optional add in ideas:
- chopped dates or other dried fruit, fresh fruit or berries, chocolate chips
Topping ideas:
- peanut butter, maple syrup, yogurt, vegan butter, vegan icing, whipped coconut cream
Instructions
- Preheat oven to 350°F / 180°C.
- Add oats, baking powder, salt, cinnamon, nuts, and seeds in a bowl and toss well. Add hot plant milk, peanut butter, vanilla, maple syrup, apple sauce and whisk together. It will take a minute for the nut butter to mix in. Once combined add to oat mixture and mix again.
- Add spoonfuls of jam and swirl it in. Add additional ad-ins of your choice now. Pour into the baking pan and even it out. Bake for 35 to 40 minutes. If baking in muffin tin bake for 25-30 minutes.
- Let cool for 5 to 10 minutes. Then slice and serve with desired toppings.