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Peanut Butter Jelly Baked Oatmeal

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It’s peanut butter jelly time! It’s peanut butter jelly time! It is and it’s in your oatmeal.

There’s something about peanut butter that equals a hug. A big warm hug. Does it stem from childhood and the countless PB&J sandwiches consumed in the grade school cafeteria or is it basic body chemistry because our bodies crave fat and salt. Either way it’s a hug!

All week I wanted to try an oatmeal with peanut butter in it and maybe even chocolate, although I didn’t quite make it there, I’m quite happy with the result of this breakfast cereal.

This oatmeal might have been Jeremy’s favorite, based on the bodily response of his eyes rolling back in his head and the exclamatory words uttered. He was amazed that he never would of thought to put PB&J in oatmeal but has frequently had PB&J sandwich on an oat nut bread.

Make it Healthier Tips: 

  • If you’re wanting to avoid processed breads but are still content with whole grains – it’s a great meal that truly feels like a sandwich (but with a spoon).
  • Want to take it up a healthy notch? Use a preserve or jam that uses natural fruit juice, such as Polaner All Fruit with Fiber or use fresh mashed/sliced fruit.

Peanut Butter Jelly Baked Oatmeal



    1. Preheat oven to 380 degrees Fahrenheit. Grease a 2 or a 4 cup pyrex bowl with 1/8 teaspoon of coconut oil.
    2. First add in oats and peanut butter. Stir it up to get the peanut butter evenly placed.
    3. Next add the almond milk and vanilla - mix well.
    4. Lastly drop the preserves right in the center of the bowl.
    5. Bake at 380F for 40 minutes.
    6. Enjoy!

    This week in oatmeal:

    Have you embraced the cooler weather and had oatmeal this week??

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