Peanut Butter Baked Oats
These Peanut Butter Baked Oats are soft, fluffy and easy to make with oat flour, maple syrup and creamy peanut butter and strawberry jam. If you're a fan of PB&J sandwiches that taste like cake, you'll love these easy gluten-free, dairy-free and vegan oats. No blender or bananas required! Includes grain-free, paleo, low carb and keto sweetener options.
Ingredients
GLUTEN-FREE VERSION WITH OATS
- 1/2 cup gluten-free oat flour , or gluten-free rolled oats, blended to a fine flour consistency
- 2 Tbsp plant-based protein powder (vanilla or unflavored) or 1 tbsp ground flaxseeds
- 2.5 Tbsp pure maple syrup or preferred liquid sweetener
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 2/3 tsp baking powder
- 1/2 cup unsweetened almond milk or preferred milk
- 1/2 tbsp peanut butter
- 1/2 tbsp jam
- 1 tsp dairy-free chocoate chips , we like Hu's Kitchen or Lily's Sweets
GRAIN-FREE VERSION
- 2/3 cup superfine blanched almond flour
- 2 tbsp plant-based protein powder (vanilla or unflavored) or 1 tbsp ground flaxseeds
- 2.5 tbsp pure maple syrup or preferred liquid sweetener. Use Lakanto Sugar-free maple syrup or Yacon syrup for keto
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/3 cup unsweetened almond milk or preferred milk
- 1/2 tbsp peanut butter
- 1/2 tsp jam
- 1 tsp dairy-free chocoate chips , we like Hu's Kitchen or Lily's Sweets
Instructions
GLUTEN-FREE VERSION WITH OATS
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If baking, preheat oven to 350 F.
In a large mixing bowl, combine the oat flour, protein powder (or ground flaxseeds), maple syrup, vanilla, cinnamon, baking powder. Stir in the almond milk and mix until smooth. *If using rolled oats - blend in a blender until it reaches a fine flour consistency.
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Transfer half the batter to a 6-ounce oven-safe ramekin, small bowl or baking pan.
Add a dollop of peanut butter, followed by a dollop of jam and top with remaining batter.
Top with chocolate chips, if using.
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OVEN METHOD: Bake in a preheated oven at 350 F for 19-21 minutes, or until set
OR
MICROWAVE METHOD: Microwave on high for 3 minutes, or until set.
Drizzle with some nut butter, or serve with dairy-free yogurt, if desired and enjoy.
GRAIN-FREE
-
FOR OVEN METHOD, preheat oven to 350 F.
In a large mixing bowl, combine the almond flour, protein powder (or ground flaxseeds), maple syrup, vanilla, cinnamon, baking powder. Stir in the almond milk and mix until smooth.
-
Transfer half the batter to a 6-ounce oven-safe ramekin, small bowl or baking pan.
Add a dollop of peanut butter, followed by a dollop of jam and top with remaining batter.
Top with chocolate chips, if using.
-
OVEN METHOD: Bake in a preheated oven at 350 F for 19-21 minutes, or until set
OR
MICROWAVE METHOD: Microwave on high for 3 minutes, or until set.
Drizzle with some nut butter, or serve with dairy-free yogurt, if desired and enjoy.
Recipe Video
Recipe Notes
- Nutrition facts are for the gluten-free version with oat flour. The grain-free version would be 647 calories, 26g protein, 57g carbs, 39g fat, 9g fiber, 36g sugar
- The protein powder/ground flaxseed omits the need for an egg or banana. Feel free to add half a small mashed banana or 1/4 cup unsweetened applesauce, if desired.