Vegan Baked PB & J Oatmeal
There’s something magical about the combination of peanut butter and jelly that instantly transports me back to childhood. I remember sitting at my grandmother’s kitchen table, watching her spread creamy peanut butter on warm toast before adding a generous dollop of homemade strawberry jam. Those simple moments sparked my lifelong love affair with this classic flavor pairing.
When I transitioned to a plant-based lifestyle, I thought I’d have to give up some of my favorite comfort foods. But this vegan baked PB & J oatmeal proved me wonderfully wrong! It captures all the nostalgic flavors I crave while being completely dairy-free, gluten-free, and packed with wholesome ingredients that actually fuel my body.
I’ve been perfecting this recipe for months, testing different ratios and ingredients until I achieved the perfect balance. What I love most about this vegan baked oatmeal is how it transforms simple pantry staples into something that feels indulgent yet nourishing. The flax egg creates the perfect binding texture, while the combination of apple sauce and non-dairy milk keeps everything incredibly moist.
The beauty of this recipe lies in its versatility. Some mornings I’ll add fresh berries, other days I’ll swirl in extra peanut butter for a more decadent treat. It’s become my go-to meal prep solution too – I bake it on Sunday evenings and have breakfast ready for the entire week.
What sets this apart from other baked oatmeal recipes is the careful balance of flavors and textures. The cinnamon adds warmth, the maple syrup provides natural sweetness, and that final swirl of chia jam creates beautiful marbled patterns that make every slice Instagram-worthy. But beyond aesthetics, this recipe delivers on nutrition too.
I use old-fashioned rolled oats because they maintain their texture during baking, creating that perfect chewy consistency that makes each bite satisfying. The ground flax seeds not only replace eggs but also add omega-3 fatty acids and fiber. It’s comfort food that actually makes you feel good hours later.
Whether you’re new to plant-based eating or a longtime vegan looking for breakfast inspiration, this recipe will become a staple in your kitchen. It’s foolproof, customizable, and delivers that perfect PB & J nostalgia in every single bite.
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Servings: 6-8 | Difficulty: Easy
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Ground flax seeds | 1 tablespoon | Creates vegan egg substitute |
| Water | 3 tablespoons | For flax egg mixture |
| Gluten-free rolled oats | 2½ cups | Old-fashioned work best |
| Baking powder | 1 teaspoon | Ensures fluffy texture |
| Cinnamon | 1½ teaspoons | Adds warmth and flavor |
| Non-dairy milk | 2 cups | Almond or oat milk preferred |
| Apple sauce | ⅓ cup | Unsweetened, for moisture |
| Peanut butter | 3 tablespoons + extra | Natural, no-stir variety |
| Vanilla extract | 2 teaspoons | Pure extract recommended |
| Maple syrup | 2-4 tablespoons | Adjust to taste preference |
| Salt | ¼ teaspoon | Enhances all flavors |
| Chia jam | ⅓ cup | Store-bought or homemade |
Instructions
Step 1: Prepare the Flax Egg
In a small bowl, whisk together ground flax seeds and water. Set aside for 5-10 minutes until it becomes thick and gel-like. This creates our vegan egg substitute that will bind everything together beautifully.
Step 2: Mix Dry Ingredients
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together rolled oats, baking powder, cinnamon, and salt. Make sure everything is evenly distributed – this ensures consistent flavor in every bite.
Step 3: Combine Wet Ingredients
Add the thickened flax egg, non-dairy milk, apple sauce, peanut butter, vanilla extract, and maple syrup to the dry ingredients. Mix thoroughly, making sure the peanut butter is completely incorporated. Don’t worry if it takes some elbow grease – peanut butter can be stubborn!
Step 4: Prepare for Baking
Grease a 9×9 inch baking dish with a little coconut oil or cooking spray. Pour the oatmeal mixture into the prepared dish, spreading it evenly. Now comes the fun part – creating those beautiful PB & J swirls!
Step 5: Create the Swirls
Drop spoonfuls of additional peanut butter and chia jam on top of the oatmeal mixture. Use a knife to gently swirl them together, creating marbled patterns. Don’t overmix – you want distinct ribbons of flavor.
Step 6: Bake to Perfection
Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. The exact timing depends on your oven and the depth of your baking dish.
Pro Tips for Success
Oat Selection Matters: Always use old-fashioned rolled oats, not quick oats or steel-cut. Quick oats will become mushy, while steel-cut won’t cook properly in this timeframe.
Flax Egg Timing: Don’t skip the waiting period for your flax egg. Those 5-10 minutes are crucial for achieving the right binding consistency.
Peanut Butter Consistency: If your peanut butter is too thick or cold, warm it slightly in the microwave for 15-20 seconds to make mixing easier.
Make-Ahead Magic: This recipe is perfect for meal prep. You can even assemble it the night before and bake it fresh in the morning.
Storage and Serving
This vegan baked PB & J oatmeal stays fresh in the refrigerator for up to 5 days, making it perfect for weekly meal prep. After baking and cooling completely, cover tightly with foil or transfer to an airtight container. When ready to eat, simply reheat individual portions in the microwave for 30-60 seconds or warm in a 350°F oven for 10 minutes.
For longer storage, this recipe freezes beautifully for up to 3 months. Cut into individual squares, wrap each piece in plastic wrap, and store in freezer-safe bags. Thaw overnight in the refrigerator before reheating.
Delicious Variations
Triple Berry Twist: Replace chia jam with fresh mixed berries (blueberries, raspberries, strawberries) folded directly into the batter.
Chocolate Lover’s Dream: Add 2 tablespoons of cocoa powder to the dry ingredients and swirl in sugar-free chocolate chips.
Tropical Paradise: Use coconut milk, add shredded coconut, and top with diced mango instead of jam.
Protein Power: Stir in a scoop of your favorite vanilla protein powder, adding an extra 2-3 tablespoons of non-dairy milk to maintain consistency.
Frequently Asked Questions
Can I use regular oats instead of gluten-free?
Absolutely! Regular rolled oats work perfectly if gluten isn’t a concern. The texture and flavor remain identical.
What’s the best non-dairy milk substitute?
Oat milk and almond milk work exceptionally well, but any unsweetened plant-based milk will do. Avoid coconut milk as it can overpower the PB & J flavors.
Can I make this oil-free?
Yes! The apple sauce already provides moisture, so no additional oil is needed. This recipe is naturally oil-free.
How do I know when it’s perfectly done?
The top should be golden brown and spring back lightly when touched. A toothpick should come out with just a few moist crumbs – not wet batter.
Can I substitute almond butter for peanut butter?
Definitely! Any nut or seed butter works. Sunflower seed butter is a great allergy-friendly option that maintains the classic flavor profile.
This vegan baked PB & J oatmeal proves that healthy eating doesn’t mean sacrificing the flavors you love. It’s comfort food that actually comforts your body too!
Vegan Baked PB & J Oatmeal
Ingredients
Method
- Make flax egg: In a small bowl, combine ground flax seeds and water. Let sit for 5–10 minutes to thicken.
- Mix dry ingredients: Preheat oven to 350°F (175°C). In a large bowl, whisk oats, baking powder, cinnamon, and salt.
- Combine wet ingredients: Add flax egg, non-dairy milk, apple sauce, peanut butter, vanilla extract, and maple syrup to the dry ingredients. Mix well until fully combined.
- Transfer to dish: Lightly grease a 9×9 inch baking dish. Pour mixture in and spread evenly.
- Create swirls: Drop spoonfuls of additional peanut butter and chia jam on top. Swirl with a knife to create marbled patterns.
- Bake: Bake for 30–35 minutes, until golden brown and set. Let cool slightly before serving.
