These baby, toddler and BLW friendly peanut butter and jelly oatmeal bars are baked to perfection with just a few simple ingredients and no added sugar. They're a healthy make-ahead breakfast that both mom and baby can enjoy! (gluten-free, dairy-free option)
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
No Sugar Peanut Butter and Jelly Oatmeal Bars
Baked oatmeal is one of my favorite weekday breakfasts when I have little ones around. It's more nutritious (and usually much less messy for little hands) than regular oatmeal, plus it's perfect for making ahead so that breakfast for the whole family is ready to go in the morning! My family loves this peanut butter and jelly version, that is naturally sweetened with frozen fruit and tastes like a PB&J. The recipe contains peanut butter, egg, and milk - three common allergens that are good to introduce early and keep in baby's diet, so it's an easy (and delicious) way to keep them in the rotation. (Just make sure you've already introduced each individual allergen successfully first.) Made with just a few simple ingredients, these wholesome peanut butter and jelly baked oatmeal bars are the perfect start to the day for BLW babies all the way up to adults!
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Ingredients
- Rolled oats (also called old fashioned oats) - These bake up into the perfect texture. Use certified gluten-free if necessary.
- Natural peanut butter - The drippy kind made with just peanuts (and maybe salt).
- Egg - Holds everything together and adds protein!
- Milk - Any kind you prefer (dairy or non-dairy).
- Frozen raspberries or frozen mixed berries - Frozen berries provide natural sweetness and bake into a delicious jammy texture with zero effort.
- Vanilla
- Flaxseed (optional) - for an extra boost of fiber and healthy fats.
Make it allergy friendly!
- Gluten- Free: Make sure your oats are certified gluten free.
- Dairy-Free: Use your favorite non-dairy milk.
- Egg-Free: Swap the egg for a flax or chia 'egg' by mixing 1 tablespoon of ground flaxseed or chia seeds with 2 tablespoons of water. You could also swap in half of a small mashed banana.
- Peanut-free: Use another natural nut-butter or sunflower butter.
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Whisk the egg, milk, peanut butter and vanilla in a large bowl.
- Add the oats and flaxseed and mix until combined.
- Pour the oat mixture into a prepared baking dish.
- Top with frozen berries and gently press into the top.
- Bake at 350°F for 25-30 minutes, or until the center is set.
- Allow the oatmeal to cool completely before cutting into bars and storing.
Tips and Substitutions
- For allergy-friendly swaps, see "Make it allergy-friendly!" above.
- Switch the frozen berries for any kind of frozen berry.
- This oatmeal isn't super sweet. For older kiddos and adults, you may wish to add 1-2 tablespoon of maple syrup, honey or sugar to the oat mixture. You can also swirl in some of your favorite jam for more sweetness.
- Be sure to let the oatmeal cool completely in the pan before cutting so that you get clean-cut bars.
- This recipe is easily doubled to feed a larger family or to prep for more days!
My favorite small baking dish
This set of baking dishes is my absolute favorite. They are so high quality and the small size is perfect for making all of my baby-size recipes!
Storage and Reheating
Store baked oatmeal bars in an airtight container in the refrigerator for up to 5 days. It also freezes well in a freezer bag for up to 3 months. Thaw frozen oatmeal in the refrigerator overnight or on the counter for an hour or so.
To reheat, simply pop a serving in the microwave for 15-60 seconds (depending on if you're serving to baby or adults). You can also reheat it in the oven at 350°F until warmed through, or in the air fryer on the lowest setting.
How To Serve Baked Oatmeal Bars To Babies 6 Months and Up
For younger babies without a pincer grasp (6-9 months), finger-shaped pieces or bars about the size of 1-2 adult fingers, are the easiest shape to grasp and bring to the mouth. For babies who have developed a pincer grasp, usually around 9 months old, you can cut oatmeal into small bite-sized pieces, or continue offering in 'fingers'. I like to serve with some plain Greek yogurt for extra protein!
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
No Sugar Peanut Butter and Jelly Oatmeal Bars for Baby Recipe
These baby, toddler and BLW friendly peanut butter and jelly oatmeal bars are baked to perfection with just a few simple ingredients and no added sugar. They're a healthy make-ahead breakfast that both mom and baby can enjoy! (gluten-free, dairy-free option)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings 1x
- Category: Breakfast
- Method: baked
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Tree Nut-Free, Vegetarian
Ingredients
- 1 large egg
- ¾ cup milk of choice
- ¼ cup + 2 tablespoon creamy natural peanut butter
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1 tbsp ground flaxseed (optional)
- 1 cup frozen raspberries or frozen mixed berries
Instructions
- Preheat the oven to 350°F. Line a small baking dish or 9x6 inch loaf pan with parchment paper.
- In a large bowl, whisk the egg, milk, peanut butter and vanilla until well combined.
- Add the oats and flaxseed and stir to combine. Pour the mixture into the prepared baking dish.
- Evenly spread the frozen berries on top of the oat mixture and gently press into the top.
- Bake for 25-30 minutes, or until the center is set.
- Let the oatmeal cool in the pan completely before removing and cutting into bars.
Equipment
Buy Now → Notes
- You can switch the frozen berries for any kind of frozen berry.
- This oatmeal isn't super sweet. For older kiddos and adults, you may wish to add 1-2 tablespoon of maple syrup, honey or sugar to the oat mixture. You can also swirl in some of your favorite jam for more sweetness.
- Be sure to let the oatmeal cool completely in the pan before cutting so that you get clean-cut bars.
- This recipe is easily doubled to feed a larger family or to prep for more days.
Allergy Swaps:
- Gluten- Free: Already is! Just make sure your oats are certified gluten free.
- Egg-Free: Swap the egg for a flax or chia 'egg' by mixing 1 tablespoon of ground flaxseed or chia seeds with 2 tablespoons of water. You could also swap in half of a small mashed banana.
- Dairy-Free: Use your favorite non-dairy milk.
- Peanut-free: Use another natural nut-butter or sunflower butter.
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