Meal Prep PB&J Baked Oats

Ingredients

• 200 g rolled oats
• 2 bananas (Use ripe bananas; one or both may be reserved for serving if desired.)
• 60 g salted caramel soy protein powder (The source specifies salted caramel soy protein; nutrition varies by brand.)
• 420 ml milk (Use the milk of choice; unsweetened soy milk keeps the recipe vegan and high in protein.)
• 1 tsp baking powder
• 150 g frozen raspberries (The source does not specify an amount; use enough to distribute through or over the oats.)
• 60 g peanut butter (The source does not specify an amount; use some in the oats and/or for drizzling.)
• 60 g raspberry jam (The source does not specify an amount; use to create the jam layer or pockets.)
• 120 g Greek yogurt (Optional serving accompaniment, as suggested by the source.)

Steps

1. 1

   Preheat the oven to 180°C (350°F). Lightly grease or line a small baking dish so the baked oats can be removed easily. A dish approximately 20 cm (8 in) square works well for this quantity.

2. 2

   Peel the bananas and place them in a mixing bowl. Mash until mostly smooth, leaving only a few small soft pieces for texture.

3. 3

   Add the rolled oats, salted caramel soy protein powder, milk, and baking powder to the mashed bananas. Stir thoroughly until all the oats are moistened and the mixture is evenly combined.

4. 4

   Add the frozen raspberries and gently fold them through the oat mixture so they remain distributed without completely breaking apart.

5. 5

   Transfer about half of the oat mixture to the prepared baking dish and spread it into an even layer.

6. 6

   Add spoonfuls or a drizzle of peanut butter and raspberry jam over the oat layer. Swirl them lightly, or keep them in distinct pockets for a stronger PB&J effect.

7. 7

   Spoon the remaining oat mixture over the filling and smooth the surface. Finish with any remaining raspberries, peanut butter, or raspberry jam if desired.

8. 8

   Bake at 180°C (350°F) for 35–40 minutes, until the top is set and lightly golden and the center feels cooked but still moist. Avoid overbaking, since the oats firm as they cool.

9. 9

   Let the baked oats cool briefly before portioning. Serve warm with sliced banana, Greek yogurt, and a drizzle of peanut butter, if using.

10. 10

    Store portions in a covered container in the refrigerator. Reheat an individual portion in the microwave for about 1 minute, or eat it cold for a firmer oat-bar texture.

Notes

The author states that the batch makes 3–5 servings depending on appetite. Amounts for raspberries, peanut butter, and raspberry jam are not provided, so they are estimated here. The post describes the recipe as vegan, but Greek yogurt is an optional serving suggestion and should be omitted or replaced with plant-based yogurt for a fully vegan serving. Nutrition is an estimate and depends on the protein powder, milk, jam, and peanut butter used.

Nutrition per serving

• breakfast
• meal prep
• baked
• high-protein
• vegetarian
• vegan-optional
• make-ahead
• peanut butter and jelly