PB&J Baked Oat Squares
If you love the nostalgic flavor of PB&J but don’t love sticky spreads and messy fingers, this recipe is for you.
These Peanut Butter & Jelly Baked Oat Squares deliver all the familiar flavors - in a soft, sliceable, freezer-friendly format that works for breakfast, snack time, or lunchbox add-ins. Even better? Crushed Nutty Puffs are mixed evenly throughout the oat base, making peanut exposure simple and consistent in every bite.
Soft, lightly sweet, and naturally colorful from real berries, this is a recipe both littles and grown-ups will reach for.
Ingredients
Oat Base
-
2 cups rolled oats
-
1 cup milk (dairy or unsweetened non-dairy)
-
2 eggs
-
½ cup Peanut Butter Nutty Puffs, finely crushed
-
1 teaspoon cinnamon
-
Optional: 1–2 tablespoons maple syrup
Berry “Jelly” Swirl
-
½ cup mashed strawberries or raspberries
(fresh or thawed frozen)
Instructions
-
Preheat oven to 350°F and lightly grease an 8×8 baking dish.
-
In a large bowl, whisk together the milk and eggs until combined.
-
Stir in the rolled oats, crushed Nutty Puffs, cinnamon, and maple syrup (if using). Mix until evenly incorporated.
-
Pour the mixture into the prepared baking dish and smooth the top.
-
Spoon the mashed berries over the surface and gently swirl with a spoon to create a marbled effect.
-
Bake for 25–30 minutes, or until the center is set and the edges are lightly golden.
-
Allow to cool completely before slicing into soft squares.
Serving Ideas
-
Serve at room temperature as-is
-
Warm slightly and top with plain yogurt
-
Cut into strips for easy toddler gripping
-
Pair with fruit for a balanced breakfast
Storage
-
Refrigerator: Store in an airtight container for up to 4 days
-
Freezer: Freeze individually wrapped squares for up to 2 months
To serve from frozen, thaw overnight in the fridge or warm gently before serving.
