Alright, listen up. If you’re going to make this Peanut Butter and Jam Baked Oatmeal, you better plan on eating it straight from the dish, spooning hot, sticky chunks onto a plate already smeared with remnants. No fancy ramekins. No delicate portions. I remember Grandpop Hank, bless his loud mouth, grabbing a piece right off the cooling rack, steam fogging his glasses, leaving a trail of raspberry goo and crumbs on the counter. The smell of the oats, hot and toasted, mixing with the sweet jam and roasted peanuts? That was Sunday morning. Kids yelling, pots clanging, the sheer *volume* of it all. It wasn’t quiet. It was real. And if you think a little sugar and butter is bad, remember, some things, like honey desserts, are just a classic pairing you shouldn’t ignore. This isn’t about dainty. It’s about getting your hands dirty and accepting the family tax.
Peanut Butter and Jam Baked Oatmeal Recipe
A chewy oatmeal cake filled with raspberry preserves and peanut butter, perfect for brunch or meal prep.
Ingredients
- 4 1/2 cups quick oats
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 2 cups milk - whatever you prefer! (dairy or nondairy)
- 1/2 cup peanut butter (melted)
- 1/4 cup butter (melted)
- 2 teaspoons vanilla extract
- 13 ounces your favorite jam, jelly or preserves
- milk or cream for drizzling
- extra jam (for topping)
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- In a large bowl, whisk together the oats, sugar, baking powder and salt. In a smaller bowl, whisk together the eggs, milk and vanilla extract. Add the wet ingredients to the dry and stir until combined. Stir in the melted butter and peanut butter until combined. Pour the mixture in the dish. Dollop the jam all over, then swirl it through with a knife. I use almost the whole jar, but save just a bit to serve.
- Bake for 35 to 40 minutes, or until the top is golden brown and set. Remove the dish from the oven. Let cool slightly, then cut into squares. Serve with peanut butter, jam and a drizzle of milk or cream.
Calories: Nutritional information not provided. |
Notes
Save some jam for topping when serving.
Why This Dish Belongs on Your Family Table
Because it silences them. For a few glorious minutes, at least. You bake this, and suddenly, the usual breakfast grumbles dissolve into satisfied hums. The chewy texture, the pockets of molten jam, the rich, creamy peanut butter — it just hits. It’s substantial. Sticks to your ribs, not your teeth, mostly. You won’t find sad, forgotten pieces of this Peanut Butter and Jam Baked Oatmeal lurking in the back of the fridge. Oh no. This is the kind of dish where you might catch your teenager sneaking a second slice, thinking no one’s watching. It’s a clean plate guarantee, and frankly, that’s all I care about sometimes. The only tools I trust for making something this good, besides my own two hands, are resources like these recipes and the sturdy advice you find on AllRecipes. It’s about sustenance and the rare, beautiful quiet that comes after everyone’s fed.
The Perfect Occasion for This Recipe
This isn’t for a potluck where everyone’s judging your casserole dish. This is for a grey, blustery Tuesday morning when getting out of bed felt like a personal affront. It’s for those evenings when you just had *one of those days* at work, and the thought of cooking anything complicated makes you want to lie down on the kitchen floor. It’s for when you need a simple, reliable hug in a bowl, something familiar. Think about the sturdy foundation of a basic peanut butter and jelly sandwich – humble, effective, never lets you down. This baked oatmeal is that, but amplified. It’s the kind of thing that just *is*. No pretense. Just sweet, sticky goodness that makes the world feel a little less sharp around the edges. It’s for wrapping yourself in a blanket and just existing.
Frequently Asked Questions
Q: Can I use instant oats?
A: Don’t. Quick oats are already pushing it for texture, but instant? You’ll end up with a sad, mushy blob. Just say no.
Q: What kind of jam should I use?
A: Whatever you’ve got. Raspberry is classic, sure, but grape, strawberry, apricot—it’s all good. Just make sure it’s decent quality. Life’s too short for bad jam.
Q: Can I skip the butter?
A: You could, but why would you want to actively sabotage your own experience? It adds richness. Adds flavor. Adds life. Don’t be silly.
Q: How long does it keep?
A: If you manage to have any left, which I doubt, a few days in the fridge. Warm it up in the microwave, maybe drizzle some extra milk. Don’t expect miracles, though. It’s best fresh.
Conclusion
Just make the damn thing. You won’t regret it. Once you’ve nailed this, maybe move on to mastering something like this custardy French dessert.
