Peanut Butter and Jelly Oatmeal Bake

 

1 1/2 T. melted and cooled coconut oil

1/2 cup natural drippy peanut butter (creamy or chunky)

1 T. pure maple syrup or honey

1 egg, slightly beaten

1 1/2 cups almond milk

1 1/2 cups gluten free oats

1/2 tsp. baking powder

1/2 tsp. cinnamon

1/8 tsp. salt

1/4 cup low sugar strawberry or raspberry jam

 

Preheat oven to 350 degrees F. Grease a large skillet or 8×8 inch baking pan with coconut oil or generously spray with nonstick cooking spray. In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk together until well combined and no large lumps of peanut butter remain. Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/pan and make sure oatmeal is evenly spread out. Drop jam by tsp.ful onto oatmeal bake, then very gently swirl with a knife. Bake for 30-35 minutes until barely golden brown. Cut into 6 servings and enjoy with almond milk.

 

Yield: 6 servings

Calories: 279

Fat: 17.1g

Fiber: 4.2g