Peanut Butter and Jelly Baked Oats
One of my favorite morning Kick Starters. A adventurous, but healthy option and great for meal prep.
GLUTEN FREE BREAKFAST RECIPES
6/15/20262 min read
Peanut Butter & Jelly Baked Oats
Gluten-Free Peanut Butter & Jelly Baked Oats 🍓🥜
A Cozy Breakfast Inspired by a Classic Sandwich
If you grew up loving peanut butter and jelly sandwiches, this Gluten-Free Peanut Butter & Jelly Baked Oats recipe is about to become your new favorite breakfast. It's warm, hearty, naturally sweetened, and packed with nostalgic flavors in every bite. Creamy peanut butter, sweet strawberry jelly, and wholesome oats bake together into a delicious breakfast casserole that's perfect for meal prep.
Top it with fresh fruit like bananas and strawberries for extra freshness, and add a handful of optional dairy-free chocolate chips if you want to make it feel a little extra special. It tastes like comfort food disguised as breakfast.
Ingredient Breakdown
Gluten-Free Rolled Oats
The foundation of this recipe. Gluten-free rolled oats create a soft, hearty texture that becomes perfectly tender as it bakes.
Almond Milk
Keeps everything creamy while making this recipe naturally dairy-free. Any unsweetened almond milk works well.
Peanut Butter
Adds richness, protein, and that classic peanut butter and jelly flavor everyone loves.
Chia Seeds
These tiny seeds add fiber and help bind the baked oats together.
Maple Syrup
Naturally sweetens the entire dish without making it overly sugary.
Bananas
Fresh banana slices add sweetness and pair perfectly with the peanut butter.
Strawberries
Fresh strawberries brighten everything up and make this feel extra summery.
Strawberry Jelly
The star ingredient that brings all the PB&J nostalgia to life.
Optional Dairy-Free Chocolate Chips
A fun addition if you want a chocolate-covered peanut butter and jelly vibe.
Ingredients
3 cups gluten-free rolled oats
2 cups almond milk
½ cup peanut butter
2 tablespoons chia seeds
1 tablespoon baking powder
Pinch of salt
½ cup maple syrup
8 oz Strawberries (sliced)
Toppings
1 banana, sliced
Fresh strawberries, sliced
Strawberry jelly, for drizzling
Extra peanut butter, for dolloping
Optional dairy-free chocolate chips
Instructions
Preheat your oven to 375°F.
Line an 8x8 baking dish with parchment paper.
In a large bowl, combine the gluten-free rolled oats, almond milk, peanut butter, chia seeds, baking powder, salt, strawberries and maple syrup. Stir until everything is well incorporated.
Pour the mixture into the prepared baking dish and spread it into an even layer.
Top with sliced bananas, sliced strawberries, a drizzle of strawberry jelly, and dollops of peanut butter. Sprinkle on dairy-free chocolate chips if using.
Bake for 30 to 35 minutes, or until the center is set and the top is lightly golden.
Allow the baked oats to cool for 25 minutes before slicing and serving.
Notes
Warm up leftovers for an easy grab-and-go breakfast throughout the week.
Store covered in the refrigerator for up to 4 days.
This recipe is delicious served warm with an extra drizzle of peanut butter and jelly right before eating.
Swap strawberry jelly for raspberry or mixed berry jelly for a fun variation.
This recipe is proof that sometimes the best breakfasts are just childhood favorites wearing a cozy new sweater. 🍓🥜✨
