The Best Peanut Butter & Jam Baked Oats (Gluten Free, Vegan)

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Yield: serves 1Category: Breakfast
Jump to recipe Print

These single serve baked oats make such a decadent breakfast despite being a nutrient dense option. I absolutely love the combination of peanut butter and jam together and if you do too, you will love these baked oats!

My peanut butter and jam baked oats make the perfect cosy breakfast to make on those mornings you have a little more time than usual, making it ideal for weekends or days you are working from home. Personally, I like to whip these up after training and shower while they are in the oven! If you like these oats you may also like my Banana Bread Baked Oats recipe, my Apple Pie & Custard Baked Oats or my Chocolate Peanut Butter Baked Oats recipe.

The amounts noted are for one single serving, if you wanted to create this for two people just double the amounts and split between two ramekins. The bake time is 25 minutes in a preheated oven, however, ovens do vary so keep an eye on the oats to ensure they don’t burn and allow up to 30 minutes. If you really are in a rush, you can treat this as more of a mug cake and simply microwave for 2 to 3 minutes!

You can use shop bought jam in this recipe, however, I personally prefer to use my Easy 5 Ingredient Chia Jam. I like to use a raspberry or a strawberry jam, however, you could experiment with flavours. You could even use a chocolate spread in place of jam if you wanted. A firmer peanut butter will work best in this recipe but you can use one that is runnier in consistency if needed, you may have to just manoeuvre the batter around to ensure it is completely covered.

Use a little bit of oil or spray to line your ramekin, small bowl or mug to ensure your baked oats do not stick. To grease my ramekins I usually add a little bit of coconut oil to the bottom of my dish and place in the oven while it preheats to allow it to melt.

If you like these baked oats you may also like my PB & J Stuffed Breakfast Muffins which you can find here.

If you like this recipe and want to show your support please leave a comment below or visit my Ko-Fi account to donate! x


  • 50g 1/2 cup gluten free oats
  • 1/2 large banana
  • 50ml 3 tbsp soya milk
  • 1 tbsp maple syrup
  • 3/4 tbsp raspberry jam
  • 3/4 tbsp firm peanut butter
  • 1/2 tsp baking powder


  1. Place the oats in a blender and blitz until fine
  2. Add the banana, soya milk, maple syrup and baking powder to the blender. Blend until a smooth batter forms
  3. Pour half of the batter into a greased oven proof bowl, mug or ramekin
  4. Add the jam and the peanut butter to the centre of the bowl and top with the remaining batter, ensuring both are completely covered
  5. Place in a preheated oven and bake for 25 minutes at 180 degrees Celsius or until a toothpick comes out clean


Submit a Comment

Your email address will not be published. Required fields are marked *