***Recipe and photos updated March 2023***

Happy Father’s Day!  Your dad’s inner kid will love the PB&J flavors of the oatmeal bake and it’s so easy to make.  Just don’t forget the eggs and bacon on the side!

I adapted this recipe from one of my oatmeal muffin recipes (which I’m also obsessed with, btw).  Hopefully I’ll get to make a few spins on this recipe in the near future too!  Can you hear the wheels turning already?If you frequent Peanut Butter and Fitness, you may have noticed some changes to the advertising on the site recently.  I’m bummed to have had to add more ads than what used to be on the site, but honestly, I spend a lot of money testing, making and photographing all the recipes you see on here.

So…I decided to join an ad network (Mediavine) that will pay me more than what I was making with Google AdSense.  I hope you guys don’t think I’m a sellout 😉 And I sincerely hope everyone enjoys their experience here!

Okay, enough about boring financial stuff – it’s time for me to do some homework and for you to go make this for the father-figure in your life!

Ingredients and Substitutions

Here’s what you’ll need to make this baked oatmeal:

Rolled oats – I love to see the whole oats in my baked oatmeal, but don’t worry – they’re baked to perfect tenderness! Other types of oats like quick oats or steel cut oats will behave differently, so I don’t recommend swapping this ingredient.

Protein powder – I used a plant based protein powder for this recipe, but you could also use a whey/casein blend. I don’t really recommend baking with whey protein alone – it can make your baked goods a bit rubbery. The whey/casein blend will help balance out the texture and keep it closer to a “normal” baked good. Just be sure to decrease the amount of almond milk by about 1/4 cup.

PB2 powdered peanut butter – PB2 is basically just roasted peanuts that have been pressed to remove the oil, then dried and ground into a fine powder. Its a great way to bump up the peanut butter flavor in this baked oatmeal without overdoing the calories with regular peanut butter. The recipe includes both regular and powdered peanut butter to make sure you get that peanut butter flavor and some of the richness you’d expect.

Baking powder – This gives the baked oatmeal a bit of lift as it cooks, making it less dense.

Milk – Use whatever neutral tasting milk you prefer! I used almond milk, which doesn’t have a strong flavor. Some non-dairy milks have a really strong flavor or are overly sweet – I’d stay away from those in this recipe.

Applesauce – Adds volume, sweetness, and moisture without watering the batter down. Batter that’s too runny will lead to an undercooked, gooey center.

Egg whites – These are the glue that bring the dough together and add a bit of protein too. Use whole eggs to make the baked oatmeal richer.

Strawberries – You could totally opt for whatever berries you like, of course. Blueberries, raspberries, and even blackberries would also be delicious. Fresh or frozen will work just fine!

Maple syrup – For a touch of sweetness and added liquid.

Peanut butter – Adds some much needed fat to the baked oatmeal, keeping it from being dry and crumbly. You could also just use the egg yolks or opt for another nut butter, but I like the bit of extra sweetness that comes from the peanut butter.

Vanilla extract – Like salt in a savory dish, vanilla tends to enhance the flavors of a sweet recipe.

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Recipe

5 from 2 votes

Print

PB&J Baked Oatmeal

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 45 minutes

Servings 8 servings

Calories per serving 321 kcal

Ingredients

• 3 cups rolled oats (288 grams)
• 3 scoops PEScience Select Vegan Vanilla Indulgence Protein Powder (90 grams)
• 3 tbsp PB2 powdered peanut butter (20 grams)
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1 1/2 cups strawberries, chopped (225 grams)
• 1 1/2 cups unsweetened applesauce (366 grams)
• 1 cup unsweetened vanilla almond milk (8 fl oz)
• 1/3 cup Skippy Natural Creamy Peanut Butter, melted (85 grams)
• 1/3 cup maple syrup (2.67 fl oz)
• 3 large egg whites
• 1/2 tbsp vanilla extract

Optional Strawberry Drizzle (Not included in nutrition info)

• 3/4 cup strawberries, chopped (112 grams)
• 2 tbsp maple syrup (1 fl oz)

Instructions

1. Make strawberry drizzle if desired. Add strawberries and maple syrup to a small pan and bring to a boil over medium heat, then lower heat to a simmer for 10-15 minutes. Allow to cool slightly, then puree in a food processor or blender. Set aside to cool.

2. Pre-heat oven to 350°.  Grease a 9×13" baking dish with coconut oil and set aside.

3. Combine all dry ingredients, then add wet ingredients and mix until just combined.  Pour into prepared casserole dish and spread evenly.

4. Top with additional sliced strawberries and/or some of the optional strawberry drizzle if desired.

5. Bake at 350° for 40-45 minutes or until a toothpick inserted into the center comes out clean.

6. Cut into 8 pieces and drizzle with remaining strawberry drizzle and additional melted peanut butter if desired.

Recipe Notes

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Nutrition Facts

PB&J Baked Oatmeal

Amount Per Serving (180 g)

Calories 321 Calories from Fat 72

% Daily Value*

Fat 8g12%

Sodium 299mg13%

Potassium 301mg9%

Carbohydrates 44g15%

Fiber 6g25%

Sugar 14g16%

Protein 17g34%

* Percent Daily Values are based on a 2000 calorie diet.

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