Peanut Butter and Jelly Baked Oatmeal (Greek Yogurt)

Name: Peanut Butter and Jelly Baked Oatmeal (Greek Yogurt)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups rolled oats; 1 cup Greek yogurt (full-fat for richer results - non-fat works too); ½ cup milk (any); ⅓ cup natural peanut butter; 2 tablespoons honey (or maple syrup - up to 4 tablespoons for a sweeter recipe); 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ¼ teaspoon salt; ½ cup strawberry jam (swirled on top); 2 tablespoons peanuts (optional, for topping)

Peanut Butter and Jelly Baked Oatmeal turns a childhood favorite into a wholesome, protein-rich breakfast you’ll look forward to all week.

If you enjoy baked oatmeal, try our peanut butter banana baked oatmeal, blueberry baked oatmeal, or baked apple oatmeal next.

Close-up of moist oatmeal with glossy strawberry jam and creamy Greek yogurt.

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Why you’ll love our PB&J Baked Oatmeal!

There’s something about Peanut Butter & Jelly Baked Oatmeal that feels instantly familiar. It has everything we love about a PB&J sandwich, but tucked into a warm, hearty breakfast that’s easy to make ahead. The oats bake into soft, sliceable squares, the peanut butter turns creamy, and the strawberry jam stays in little pockets instead of disappearing into the batter. 🥜🍓

Louise and I looked at each other after the first bite and both had the same reaction: this might be our favorite baked oatmeal we’ve made. We tried versions with banana and other tweaks along the way, but they kept stealing the spotlight from the strawberry. Once we took the banana out, everything clicked. The peanut butter and jam finally tasted like… well, peanut butter and jam. The Greek yogurt was another surprise. It gave the oatmeal a rich, moist texture without needing oil, and added a nice boost of protein too.

The ingredient list is simple, but the result feels surprisingly satisfying. It’s protein-rich, fiber-rich, and made with everyday ingredients that fit easily into a balanced way of eating. We purposely kept the batter only lightly sweet because most of the sweetness comes from the jam. For breakfast, that’s exactly how we like it. If we’re serving it as an afternoon snack or dessert, we’ll often drizzle a little honey over the top.

One thing we both kept coming back to was a warm square topped with cold Greek yogurt. The contrast is hard to beat. Creamy, fruity, a little salty from the peanuts, and filling enough to carry you through a busy morning. ☀️

P.S.: For more make-ahead breakfasts with Greek yogurt, try our banana overnight oats with Greek yogurt, carrot cake overnight oats, or Greek yogurt chia pudding.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Rolled oats: Old-fashioned rolled oats create the best chewy texture for this easy baked oatmeal recipe. Quick oats work too, but the baked oatmeal will be softer. Avoid steel-cut oats.
Greek yogurt: Full-fat Greek yogurt makes the oatmeal extra rich and moist. Low-fat Greek yogurt works well too, or swap it for Skyr for even more protein.
Milk: Any milk works here, including dairy, soy, oat, or almond milk.
Natural peanut butter: Use creamy peanut butter made with just peanuts and salt. Crunchy peanut butter is also delicious and adds texture. Almond or cashew butter are also great alternatives.
Honey or maple syrup: Honey adds mild sweetness, while maple syrup adds a subtle caramel flavor. If you prefer a sweeter baked oatmeal, you can double or even triple the amount of honey or maple syrup.
Eggs: They help the oatmeal hold together and slice cleanly. Flax eggs can work, but the texture will be softer.
Vanilla extract: Adds warmth and enhances the peanut butter flavor. Almond extract is a fun twist.
Baking powder: Helps the oatmeal bake up lighter.
Salt: Just a pinch makes all the flavors pop.
Strawberry jam: Jam creates fruity pockets throughout this strawberry baked oatmeal. In classic PB&J style, you can also use smooth jelly, fruit preserves, raspberry, grape, blueberry, blackberry, or mixed berry spreads.
Peanuts: Optional. Chopped roasted salted peanuts add an irresistible sweet-and-salty crunch that pairs perfectly with the strawberry jam. Roasted unsalted peanuts work too, or swap them for chopped pecans, walnuts, or sliced almonds.

Peanut Butter and Jelly Baked Oatmeal with yogurt, jam, and chopped peanuts.

How to Make Peanut Butter and Jelly Baked Oatmeal

Step 1. Mix the wet ingredients

Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.

In a large bowl, whisk together the Greek yogurt, milk, peanut butter, honey, eggs, and vanilla until smooth. This simple breakfast with Greek yogurt stays moist without needing oil or mashed banana.

Step 1 Greek yogurt, milk, peanut butter, honey, eggs, and vanilla whisked until smooth.

Step 2. Add the oats

Stir in the rolled oats, baking powder, and salt until every oat is coated and no dry spots remain.

Pour the mixture into the prepared baking dish and spread it into an even layer.

Step 2 Rolled oats stirred into peanut butter mixture before filling the baking dish.

Step 3. Add the jam

Spoon the strawberry jam over the top in small dollops.

Use a teaspoon or butter knife to gently swirl the jam into the surface. Do not mix it in completely; leave visible pockets of jam throughout the peanut butter baked oatmeal.

Sprinkle with chopped roasted salted peanuts, if using.

Step 3 Strawberry jam swirled through oatmeal and topped with chopped roasted peanuts.

Step 4. Bake and serve

Bake for about 30 minutes, or until the center is set and the edges are lightly golden.

Let it cool for 10 minutes before slicing. Serve warm or chilled, with Greek yogurt and extra jam, honey, or maple syrup on top.

Step 4 Baked oatmeal sliced and served with a spatula.

Tips

Choose Greek yogurt: It adds protein, creates a creamy texture, and helps the baked oatmeal hold together. Full-fat, low-fat, and non-fat all work well. Avoid regular yogurt, which is thinner and can make the oatmeal too soft.
Use natural peanut butter: Choose peanut butter made with just peanuts and salt. Stir it well before measuring if the natural oils have separated.
Swirl, don’t stir: Spoon the jam over the top and gently swirl it with a knife. Leaving visible pockets of jam gives you the best peanut butter and jelly flavor in every bite.
Top with roasted salted peanuts: They’re optional, but the sweet-and-salty crunch pairs perfectly with the strawberry jam.
Don’t overbake: Bake just until the center is set. The oatmeal will continue to firm up as it cools, giving you moist, sliceable squares.
Let it cool before slicing: Rest it for about 10 minutes so it holds together and slices cleanly.
Warm leftovers before serving: Microwave a slice for 15–20 seconds to bring back the soft texture and make the peanut butter and jam extra delicious.
Serve with Greek yogurt: A dollop of Greek yogurt adds a cool, creamy contrast that pairs beautifully with the warm baked oatmeal.
Adjust the sweetness to your taste: We love this recipe as written for breakfast because it’s lightly sweet. For a sweeter treat, drizzle with honey or maple syrup when serving, or increase the sweetener in the batter.
Try a different fruit spread: Strawberry is a classic, but raspberry, grape, blackberry, mixed berry, jam, jelly, or preserves all work well.

Frequently Asked Questions

Is Peanut Butter and Jelly Baked Oatmeal gluten-free?

It can be. Oats are naturally gluten-free, but they’re often processed in facilities that also handle wheat. If you need a gluten-free version, use certified gluten-free rolled oats and check that your baking powder and peanut butter are also labeled gluten-free.

Can I use another nut butter?

Yes! Almond butter and cashew butter are both delicious substitutes and work just as well in this healthy baked oatmeal. You can also use crunchy peanut butter if you prefer extra texture. Just choose a natural nut butter made with minimal ingredients for the best flavor and consistency.

How do I store Peanut Butter & Jelly Baked Oatmeal?

Let the baked oatmeal cool completely, then cover the baking dish or transfer the slices to an airtight container. Store in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 3 months. Reheat in the microwave for 20–30 seconds for an easy meal prep breakfast.

Can I make it sweeter?

Absolutely. We love this recipe as written because it’s lightly sweet and perfect for breakfast, with most of the sweetness coming from the strawberry jam. If you prefer a sweeter baked oatmeal, double the honey or maple syrup in the batter, or even triple it for a dessert-like version. You can also keep the base as is and drizzle each serving with a little honey or maple syrup.

Can I use quick oats?

Yes. Quick oats work well, but they’ll give you a softer, less chewy texture than rolled oats. We recommend old-fashioned rolled oats because they hold their shape better and create the hearty, sliceable texture that makes this baked oatmeal so satisfying.

More Peanut Butter and Oat Breakfasts

If you try this Peanut Butter and Jelly Baked Oatmeal Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.