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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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Breakfast, Brunch
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

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

Method
 

  1. Make flax egg: In a small bowl, combine ground flax seeds and water. Let sit for 5–10 minutes to thicken.
  2. Mix dry ingredients: Preheat oven to 350°F (175°C). In a large bowl, whisk oats, baking powder, cinnamon, and salt.
  3. 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.
  4. Transfer to dish: Lightly grease a 9x9 inch baking dish. Pour mixture in and spread evenly.
  5. Create swirls: Drop spoonfuls of additional peanut butter and chia jam on top. Swirl with a knife to create marbled patterns.
  6. 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.