Vegan MoFo 14: Baked Peanut Butter & Jelly Oatmeal

Oatmeal from aboveWhen my favorite breakfast and my beloved flavor combination come together it’s a heavenly collision of warm, creamy, nutty, jammy breakfast-goodness.  Making its way onto Buzzfeed’s 29 Ways to Honor the Glory of Peanut Butter & Jelly at Number 16, this recipe from The Roasted Root got my mouth watering in a big way.  I made it my own by adding some dried fruit, orange zest, and topping the oatmeal with jam instead of swirling it into the mix, but of course, that’s a swell idea, too.

Vegan Baked Peanut Butter and Jelly Oatmeal
Serves 3
Soak your steel-cut oats overnight and in the morning add ginger, apricots, cinnamon, and peanut butter for a warming, filling meal that will keep you fueled until lunchtime.
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Prep Time
8 hr
Cook Time
25 min
Total Time
8 hr 25 min
Prep Time
8 hr
Cook Time
25 min
Total Time
8 hr 25 min
483 calories
63 g
0 g
20 g
18 g
5 g
330 g
112 g
3 g
0 g
13 g
Nutrition Facts
Serving Size
330g
Servings
3
Amount Per Serving
Calories 483
Calories from Fat 172
% Daily Value *
Total Fat 20g
31%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 112mg
5%
Total Carbohydrates 63g
21%
Dietary Fiber 8g
31%
Sugars 3g
Protein 18g
Vitamin A
50%
Vitamin C
8%
Calcium
9%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup uncooked steel-cut oats
  2. 2 cups water
  3. 1/4 cup crystallized ginger, minced
  4. 1/2 cup dried apricots, chopped
  5. 1/2 tsp. cinnamon
  6. pinch salt
  7. 1/3 cup smooth natural peanut butter
  8. zest of 1/2 an orange
  9. 3/4 cup non-dairy milk
  10. roasted peanuts, chopped, for garnish
Instructions
  1. Combine the steel-cut oats and the 2 cups water in a medium-sized saucepan and let sit for several hours or overnight.
  2. Place 4-5 ramekins on a small baking dish and preheat the oven to 350F.
  3. Turn the heat on to medium-high and bring oats and water to a boil. Turn down the hit to a simmer and cook the oats until tender, between 5-10 minutes, adding more water if the mixture becomes too dry. Stir in the ginger, apricots, cinnamon, peanut butter, salt, and orange zest.
  4. When the peanut butter has been fully incorporated, remove the oats from the heat and stir in the milk.
  5. Divide the oats between the ramekins and bake for 10 minutes. Top the oatmeal with dollops of your favorite jam or jelly, sprinkle with chopped peanuts and additional milk and serve.
beta
calories
483
fat
20g
protein
18g
carbs
63g
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an unrefined vegan http://anunrefinedvegan.com/

 

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23 thoughts on “Vegan MoFo 14: Baked Peanut Butter & Jelly Oatmeal

  1. tearoomdelights

    Yet another most surprising idea, peanut butter mixed into oats?! It sounds like a very hearty and tasty breakfast, I love the idea of cinnamon and peanut butter together with those dried fruits and nuts.

    Reply
  2. Maggie Muggins

    I’m slowly gettng back into my oatmeal mood again, now that the temps are starting to drop. I’m a big fan of baked oatmeal and I, of course, love this version! Totally need to find me some cute little ramekins.

    Reply
  3. Pingback: Fancy Porridge For Dessert...Or Dinner. Or Breakfast. - A Vegan Obsession

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