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Baked oatmeal squares with strawberry jam swirls and peanuts.

Peanut Butter and Jelly Baked Oatmeal (Greek Yogurt)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Nico Pallotta

  • 2 cups (200 g) rolled oats
  • 1 cup (250 g) Greek yogurt full-fat for richer results - non-fat works too
  • ½ cup (120 g) milk any
  • ⅓ cup (85 g) natural peanut butter
  • 2 tablespoons (40 g) 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 (170 g) strawberry jam swirled on top
  • 2 tablespoons peanuts optional, for topping

  • Mix the wet ingredients: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or line it with parchment paper.
    In a large bowl, whisk together 1 cup Greek yogurt, ½ cup milk, ⅓ cup natural peanut butter, 2 tablespoons honey, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
    Step 1 Greek yogurt, milk, peanut butter, honey, eggs, and vanilla whisked until smooth.
  • Add the oats: Stir in 2 cups rolled oats, 1 teaspoon baking powder, and ¼ teaspoon salt until well combined. 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.
  • Swirl in the jam: Dollop ½ cup strawberry jam over the top and gently swirl it into the oatmeal with a teaspoon or knife, leaving visible pockets of jam. Optionally, sprinkled with 2 tablespoons peanuts (chopped).
    Step 3 Strawberry jam swirled through oatmeal and topped with chopped roasted peanuts.
  • Bake and serve: Bake for 30 minutes, or until the center is set and the edges are lightly golden. Let cool for 10 minutes before slicing. Serve warm as is or with a dollop of Greek yogurt and an extra spoonful of strawberry jam or honey, if you like.
    Step 4 Baked oatmeal sliced and served with a spatula.
Substitutions
  • Rolled oats → Quick oats (softer texture). Don't use steel-cut oats.
  • Greek yogurt → Low-fat Greek yogurt or Skyr.
  • Milk → Dairy, soy, oat, or almond milk.
  • Natural peanut butter → Crunchy peanut butter, almond butter, or cashew butter.
  • Honey or maple syrup → Use either, or double/triple the amount for a sweeter baked oatmeal.
  • Eggs → Flax eggs (for a softer texture).
  • Vanilla extract → Almond extract.
  • Baking powder → No substitution recommended.
  • Salt → Fine sea salt or kosher salt.
  • Strawberry jam → Strawberry jelly, fruit preserves, or raspberry, grape, blueberry, blackberry, or mixed berry spread.
  • Peanuts → Roasted unsalted peanuts, chopped pecans, walnuts, or sliced almonds.
 
Tips
  • Use Greek yogurt: It adds protein and helps the oatmeal hold together. Skip regular yogurt.
  • Choose natural peanut butter: Stir it well before measuring.
  • Swirl, don't stir: Leave visible pockets of jam for the best PB&J flavor.
  • Add roasted salted peanuts: Optional, but the sweet-and-salty crunch is irresistible.
  • Don't overbake: Bake just until the center is set.
  • Cool before slicing: Rest for 10 minutes for clean squares.
  • Customize the sweetness: Add more honey or maple syrup, or drizzle some on top before serving.
  • Switch up the fruit spread: Try raspberry, grape, blackberry, or mixed berry.
  • Store in the fridge: Keep in an airtight container for up to 5 days or freeze for up to 3 months. Warm before serving.
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