PB&J Baked Oatmeal

5 from 4 votes

Prep Time10

Cook Time40

Total Time50

Servings:

Author: Jim Sabellico

1 tablespoon coconut oil melted and cooled room temperature, plus more for greasing
2 cups gluten-free old-fashioned oats
⅔ cup coarsely chopped walnuts
2 teaspoons ground cinnamon
1 teaspoon baking powder
¾ teaspoon fine sea salt
¼ teaspoon ground nutmeg
1¾ cups unsweetened almond milk plus more for serving
⅓ cup pure maple syrup
2 large eggs
¼ cup creamy peanut butter or almond butter plus more for serving
2 teaspoons vanilla extract
Chia Jam for serving

Preheat the oven to 375ºF and grease a 10-inch ovenproof skillet or 9-inch square baking dish with coconut oil.
In a medium bowl, toss the oats, walnuts, cinnamon, baking powder, salt, and nutmeg to combine. In a small bowl, whisk together the almond milk, maple syrup, eggs, melted coconut oil, peanut butter, and vanilla.
Spread the dry oat mixture on the bottom of the prepared skillet, then pour the wet ingredients over the oats. Tip the baking dish back and forth to make sure the almond milk moves down through the oats. Bake for 35 to 40 minutes, until the top is golden.
For serving spoon baked oatmeal into a bowl and top with cup chia jam and some peanut butter. Serve hot, with a little more almond milk if desired.

Recipe printed with permission from Inspiralized and Beyond!