Vegan Baked PB & J Oatmeal
This nostalgic vegan baked PB & J oatmeal is a warm, comforting breakfast that’s gluten-free, dairy-free, and packed with wholesome ingredients. Perfect for meal prep and endlessly customizable.
Ingredients
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 2½ cups gluten-free rolled oats old-fashioned recommended
- 1 teaspoon baking powder
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- 2 cups non-dairy milk almond or oat milk preferred
- ⅓ cup unsweetened apple sauce
- 3 tablespoons natural peanut butter plus more for swirling
- 2 teaspoons pure vanilla extract
- 2 –4 tablespoons pure maple syrup to taste
- ⅓ cup chia jam store-bought or homemade
Instructions
- 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 9x9 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.
Notes
For easy swirling, warm peanut butter slightly before adding.
To store, refrigerate for up to 5 days or freeze individual portions for up to 3 months.
Substitute peanut butter with almond or sunflower seed butter for allergy-friendly options.
Add cocoa powder or fresh berries for fun variations.
Reheat individual servings in the microwave or oven as needed.