Protein-Packed Peanut Butter & Jelly Baked Oats
Makes: 9 Servings
Per Serving: 30g Protein | 315 Cal
Cooler weather calls for warm, comforting breakfasts—and there’s not much cozier or more nostalgic than these Peanut Butter & Jelly Baked Protein Oats. All of the flavors you love from being a kid packed into these warming, satisfying baked oats with enough protein to keep you feeling full until lunchtime.
No matter your preferred jelly flavor, these baked protein oats check all the boxes. Perfect for meal prepping, naturally sweetened, and an easy win for the whole family, this is one recipe you’ll be making on repeat.
Why You’ll Love This Baked Protein Oats Recipe
Full of protein: This high-protein breakfast recipe packs in 27-30 grams of protein per serving, which is great if you’re trying to focus on your protein intake or want a healthy breakfast that’ll stick with you.
A great option for meal prep or make-ahead meals: Mix up a big batch of this baked oatmeal and you’ll be able to enjoy a nutritious breakfast or healthy dessert all week long.
Sweetened with maple syrup: Rather than relying on tons of added brown or white sugar, these baked oats are sweetened with a combination of maple syrup and berries (plus an optional swirl of jelly).
A good choice for the whole family: Because these flavors are totally kid-approved, this is an easy breakfast that the whole family will like.
Easy to make gluten-free: If you use gluten-free certified oats, this protein oatmeal is totally gluten-free!
Ingredients
1 cup (240 g) non-fat Greek yogurt
¾ cup (240 ml) unsweetened almond milk (you could also use coconut milk, cashew milk, another plant-based milk, or dairy milk)
1 large egg
¼ cup (60 ml) pure maple syrup or sugar-free maple syrup
1 teaspoon vanilla extract
2 cups (180 g) quick oats
2½ scoops (≈60 g) vanilla whey protein powder
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup powdered peanut butter
¼ teaspoon salt
½ teaspoon cinnamon
3 cups frozen mixed berries, warmed (or fresh if in season)
Optional: 1 tablespoon chia seeds (to thicken fruit mixture)
¼ cup grape jelly (optional for an extra swirl)
¼ cup peanut butter powder + water for drizzle
Instructions
Preheat the oven and prep the pan: Turn on the oven and set it to preheat to 350 degrees F. Grease an 8x8-inch baking dish with avocado oil or olive oil cooking spray or line the pan with parchment paper to keep the oats from sticking.
Mix the wet ingredients: Add the Greek yogurt, almond milk, egg, maple syrup, and vanilla extract to a large mixing bowl. Whisk to thoroughly combine.
Mix the dry ingredients: Add the oats, whey protein powder, baking powder, baking soda, powdered peanut butter, salt, and cinnamon to a separate bowl. Stir to combine.
Make the batter: Add the oat mixture to the bowl with the wet ingredients and fold or stir to combine. Once your batter is evenly mixed, set the bowl aside to let it sit for about 10 minutes. This will allow the oats and protein to hydrate a bit, resulting in a better finished product.
Bake the protein oats: Transfer the batter to the prepared baking dish. Use a small spoon to dollop jam across the top of the oat mixture. Swirl with a butter knife. Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until golden brown and set in the middle.
Cool and finish: Remove the baked oats from the oven and let them cool for at least 10 minutes. You can add your favorite toppings at this stage. Consider warming berries with chia seeds to make a quick and easy jam, add a peanut butter drizzle, or top with chopped nuts. Once you’ve let the oats cool and topped them as desired, slice into 9 squares and enjoy.
Nutrition Info (Per Square - Makes 9 Squares)
Without Toppings:
Calories: 280
Protein: 27g
Carbs: 29g
Fat: 6g
With PB&J Drizzle:
Calories: 315
Protein: 30g
Carbs: 31g
Fat: 9g
How to Store These Baked Protein Oats
In the fridge: Transfer individual servings to airtight containers and place in the fridge for up to 5 days. When you’re ready to eat them, gently reheat the leftover baked oats in the microwave until warmed through.
In the freezer: If you’d like to store your baked oats for longer than 5 days, the freezer is your best bet. Wrap individual portions in plastic wrap or aluminum foil, store in an airtight container or freezer-safe bag, and then freeze for up to 3 months. To eat, first thaw the oats overnight in the fridge or—if you’d rather—microwave them from frozen until softened and warmed through.
Swaps & Substitutions
Try a different fruit: Use your favorites—or whatever’s on hand! Raspberries, strawberries, blueberries, blackberries, or even cherries would all be delicious.
Switch up the butter: Not a peanut butter fan? No problem. Substitute with almond butter, cashew butter, or sunflower seed butter for an easy twist. Don’t have a powdered version of your butter of choice? You can use the real deal—just keep in mind that the fat content of the recipe will change.
Make it vegan: Instead of the egg, use a flax egg or chia egg and in place of the whey protein powder, use a vegan protein powder.
FAQs
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Nope! If you’d prefer to use rolled oats, that’s totally fine. You just might need to add a little extra almond milk (no more than about a ¼ cup) and bake them for a little bit longer.
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I like using vanilla whey protein powder for this recipe, but you can use your favorite protein powder. If you use a different protein powder, you may need to adjust the amount of milk you use in the batter because it might be too thick. Just add another splash!
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You sure can! Instead of pouring the batter into an 8x8-inch square pan, divide the batter into a 12-cup muffin tin. Make sure to grease each muffin cup or use cupcake liners or parchment paper to keep the muffins from sticking. Bake the muffins for about 20-25 minutes or until golden brown and fully set in the middle.
These PB&J baked protein oats are sure to be a new breakfast favorite. Packed with protein, fiber, and plenty of nostalgia, they’re a great way to switch things up from your usual weekday breakfasts.
PB&J Baked Protein Oats
This baked protein oats recipe is super nostalgic, so nutritious, and completely delicious. They’re sure to be a hit!
Ingredients
- 1 cup (240 g) non-fat Greek yogurt
- ¾ cup (240 ml) unsweetened almond milk (you could also use coconut milk, cashew milk, another plant-based milk, or dairy milk)
- 1 large egg
- ¼ cup (60 ml) pure maple syrup or sugar-free maple syrup
- 1 teaspoon vanilla extract
- 2 cups (180 g) quick oats
- 2½ scoops (≈60 g) vanilla whey protein powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup powdered peanut butter
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 3 cups frozen mixed berries, warmed (or fresh if in season)
- Optional: 1 tablespoon chia seeds (to thicken fruit mixture)
- ¼ cup grape jelly (optional for an extra swirl)
- ¼ cup peanut butter powder + water for drizzle
Instructions
- Preheat the oven and prep the pan: Turn on the oven and set it to preheat to 350 degrees F. Grease an 8x8-inch baking dish with avocado oil or olive oil cooking spray or line the pan with parchment paper to keep the oats from sticking.
- Mix the wet ingredients: Add the Greek yogurt, almond milk, egg, maple syrup, and vanilla extract to a large mixing bowl. Whisk to thoroughly combine.
- Mix the dry ingredients: Add the oats, whey protein powder, baking powder, baking soda, powdered peanut butter, salt, and cinnamon to a separate bowl. Stir to combine.
- Make the batter: Add the oat mixture to the bowl with the wet ingredients and fold or stir to combine. Once your batter is evenly mixed, set the bowl aside to let it sit for about 10 minutes. This will allow the oats and protein to hydrate a bit, resulting in a better finished product.
- Bake the protein oats: Transfer the batter to the prepared baking dish. Use a small spoon to dollop jam across the top of the oat mixture. Swirl with a butter knife. Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until golden brown and set in the middle.
- Cool and finish: Remove the baked oats from the oven and let them cool for at least 10 minutes. You can add your favorite toppings at this stage. Consider warming berries with chia seeds to make a quick and easy jam, add a peanut butter drizzle, or top with chopped nuts. Once you’ve let the oats cool and topped them as desired, slice into 9 squares and enjoy.
Nutrition Facts
Calories
315Fat
9 gCarbs
31 gProtein
30 g