Ingredients
Dry Ingredients
- 4 ½ cups quick oats
- ¾ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs
- 2 cups milk (dairy or nondairy, as preferred)
- ½ cup peanut butter, melted
- ¼ cup butter, melted
- 2 teaspoons vanilla extract
- 13 ounces jam, jelly, or preserves (your favorite flavor)
- Milk or cream for drizzling
- Extra jam for topping
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 9×13 inch baking dish by spraying it with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the quick oats, sugar, baking powder, and salt to ensure even distribution of the leavening agent and salt.
- Combine Wet Ingredients: In a separate smaller bowl, beat the eggs well, then add the milk and vanilla extract. Whisk these together until combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry oat mixture and stir carefully until just combined, ensuring there are no clumps.
- Add Peanut Butter and Butter: Stir in the melted peanut butter and melted butter thoroughly, making sure the mixture is smooth and homogenous.
- Assemble in Baking Dish: Pour the oatmeal batter into the prepared baking dish. Dollop the jam evenly over the top and use a knife to swirl it gently through the oatmeal mixture, creating marbled pockets of jam throughout.
- Bake: Place the dish in the oven and bake for 35 to 40 minutes or until the top is golden brown and the oatmeal is set firmly in the center.
- Cool and Serve: Remove the dish from the oven and let it cool slightly for easier cutting. Cut into 10 squares. Serve warm with extra jam and a drizzle of milk or cream to enhance flavor and moisture.
Notes
- You can use any type of milk you prefer, including cow’s milk, almond, soy, or oat milk, depending on dietary needs or taste preferences.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Using quick oats ensures a softer texture; old-fashioned rolled oats can be used but may require a slightly longer baking time.
- Allow the baked oatmeal to cool slightly before cutting to prevent it from crumbling.
- Extra jam and milk or cream on top add moisture and enhance the overall taste experience.
- This dish can be refrigerated for up to 4 days and reheated in the microwave for a quick breakfast option.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
