Peanut Butter & Jelly Baked Oatmeal Squares
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Soft, sliceable baked oatmeal squares made with creamy peanut butter, milk, and swirls of raspberry jam. This make-ahead breakfast is hearty, family-friendly, and perfect for busy mornings when you need something nourishing and ready to grab.
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Soft, sliceable baked oatmeal squares made with creamy peanut butter, milk, and swirls of raspberry jam. This make-ahead breakfast is hearty, family-friendly, and perfect for busy mornings when you need something nourishing and ready to grab.
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Ingredients
1 cup natural creamy salted peanut butter, at room temperature
4 cups old-fashioned rolled oats
6 packed tablespoons brown sugar
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
¾ cup raspberry or strawberry preserves
Directions
- Preheat oven to 350 F. Lightly grease a 9-by-13-inch baking dish or line it with parchment paper.
- In a large mixing bowl, combine the melted butter, peanut butter, eggs, milk, brown sugar, and vanilla extract and whisk until smooth.
- To the same bowl, add the oats, baking powder, cinnamon, and salt, and stir well to combine.
- Using a spatula, spread half of the oatmeal mixture into the prepared baking dish. Using a spoon, dollop half of the jam across the top. Using the flat side of a butter knife, gently spread the jam into swirls. Repeat this process a second time with the remaining oat mixture and jam.
Tips
Be careful not to overspread, or the jam will fall to the bottom.
- Bake for 25 to 30 minutes until the center is set, and the top is lightly golden. Serve immediately warm or allow to cool completely before slicing into 12 squares.
Tips
Let the oatmeal cool fully before slicing to ensure clean, sturdy squares that hold their shape.
Store covered in the refrigerator for up to 5 days.
For less sweetness, reduce the brown sugar or use a lower-sugar jam.
Directions
Prevent your screen from going dark as you follow along.
- Preheat oven to 350 F. Lightly grease a 9-by-13-inch baking dish or line it with parchment paper.
- In a large mixing bowl, combine the melted butter, peanut butter, eggs, milk, brown sugar, and vanilla extract and whisk until smooth.
- To the same bowl, add the oats, baking powder, cinnamon, and salt, and stir well to combine.
- Using a spatula, spread half of the oatmeal mixture into the prepared baking dish. Using a spoon, dollop half of the jam across the top. Using the flat side of a butter knife, gently spread the jam into swirls. Repeat this process a second time with the remaining oat mixture and jam.
Tips
Be careful not to overspread, or the jam will fall to the bottom.
- Bake for 25 to 30 minutes until the center is set, and the top is lightly golden. Serve immediately warm or allow to cool completely before slicing into 12 squares.
Tips
Let the oatmeal cool fully before slicing to ensure clean, sturdy squares that hold their shape.
Store covered in the refrigerator for up to 5 days.
For less sweetness, reduce the brown sugar or use a lower-sugar jam.
Do You Know?
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Organic Valley farms comprise more than 440,000 acres of land in the United States, and this organic acreage is home to more than 1,600 Organic Valley family farms and a whole lot of biodiversity.
Family First® milk has all the goodness of Organic Valley® milk from pasture-raised cows, then it’s enriched with DHA omega 3 to help support brain health.
Organic Valley’s mission is to provide a stable, sustainable pay price to farmers so they can continue farming with their families. It all started in 1988, when seven farmers got together to find a way to market their goods and make a sustainable living by producing organically derived food.
Frequently Asked Questions
Yes, these squares are ideal for meal prep. Bake once, cool completely, and store in the refrigerator for easy grab-and-go breakfasts throughout the week.
Yes, use certified gluten-free rolled oats. All other ingredients are naturally gluten-free, but always check labels to be sure.
Yes, but the texture will be softer and less structured. Rolled oats provide the best chew and sliceable consistency.
They likely were cut too soon. Let the oatmeal cool completely in the pan so it can fully set before slicing.
Yes, add up to ¾ to 1 cup total mix-ins to maintain structure.
Return them to the oven for a few more minutes, or allow them to rest longer after baking. They will continue to firm up as they cool.
They can be stored in an airtight container at room temperature for up to 2 days.
Store in an airtight container in the refrigerator for up to 5 days.
They can be frozen for up to 3 months when wrapped tightly or stored in a freezer-safe container.
Yes, once fully cooled, wrap individual squares and freeze. This makes it easy to reheat single portions as needed.
Reheat in the microwave for 15 to 30 seconds, or warm in the oven at 200 F until heated through.
No, these squares can be enjoyed warm or at room temperature, depending on preference.
They should be soft and chewy with lightly firm edges, not crunchy.
Yes, but the bake time will vary. Ensure the center is fully set before removing from the oven.
Yes, the batter may appear runny before baking. The oats absorb the liquid as it bakes, resulting in a soft, sliceable texture.
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