Preview
PB&J Baked Oats
5 min
Prep Time30 min
Cook Time35 min
Total TimeClassic PB&J meets the famous TikTok baked oats hack - you literally can't go wrong. This recipe uses homemade chia jam with no added sugar so it's healthier too!
Ingredients (2 servings)
MetricImperial
30g roughly chopped pecans
90g rolled oats (1 cup)
1/2 tsp baking powder
1/4 tsp salt
200ml milk of choice
1 egg, beaten
1 tsp vanilla extract
1 tbsp monk fruit erythritol sweetener
2 tbsp chia jam (see below)
2 tbsp natural peanut butter
Chia Jam
250g raspberries
2 tbsp chia seeds
1 tbsp lemon juice
1 tbsp monk fruit erythritol sweetener
Make chia jam
- Add raspberries to a pot. Mash them with a fork or potato masher, and cook over medium-low heat until mixture starts bubbling.
- Reduce heat to low, and add lemon juice, chia seeds and monk fruit erythritol sweetener. Continue cooking for 5 minutes, stirring frequently to avoid burning at the bottom of the pot.
- Remove from heat and transfer mixture to an air tight container and store in the fridge.
Make baked oats
- Preheat oven to 350°F / 180 °C.
- In a large mixing bowl, add milk, beaten egg, vanilla extract, monk fruit erythritol sweetener, salt and baking powder. Mix until combined.
- Stir in rolled oats and chopped pecans.
- Transfer mixture to a lightly greased baking dish.
- Bake for 30 minutes or until an inserted toothpick comes out clean.
- Remove from oven. Let cool slightly and top with peanut butter and chia jam just before serving. Enjoy!
Notes
- Chia jam can be made ahead of time and stored in an air tight container in the fridge for up to 7 days.
- You may make the chia jam with whatever berries you like!
- You may substitute monk fruit erythritol sweetener with any other sweetener of choice.
- Add less milk if you want your oats more crunchy and more milk if you want your rolled oats to be softer.
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