This single serve baked AB&J French toast oatmeal is guaranteed to get you out of bed in the morning with its soft, fluffy, and slightly ooey, gooey texture. It’s vegan, refined-sugar-free, easily made gluten-free, and loaded with AB&J (or PB&J) flavour in every bite!
It’s almond butter jelly time… again! 🙌🏻
I wasn’t kidding when I said that I have a full-blown obsession with this combo right now. I want to ABJ ALL the things, but I’m trying to pace myself and give you guys a bit more variety. Well, that and this recipe was on hold for a few weeks because it took me that long to come up with a name for it. I know. But it was seriously an issue!
See, this guy was inspired by my banana oat baked french toast, but I wasn’t about to call it almond butter & jelly oat baked french toast because that just sounds awkward AF. AB&J baked oatmeal didn’t work, and neither did AB&J baked French toast since both only tell half the story of this oatmeal slash French toast hybrid.
SO! You ready to hear the brilliant awe-inspiring name I finally came up with for this gem? Baked AB&J French toast oatmeal…
And I’m not even sure that I’m 100% happy with that, but… well, no… that actually sounds pretty good. Sweet 👍🏻
Anyways! Like I said a second ago, this bowl of beauty is a cross between baked oatmeal and baked French toast. You make it the same way you’d make baked oatmeal, but you swap out half of the oats with a slice of bread (gluten-free, if needed) for a little bit of oomph… and the result is textural perfection.
It’s soft, fluffy, gooey, hearty – all those things with a delicately crispy top that gives way to a ridiculously tender centre…
AND it tastes like an almond butter & jelly sandwich. Or peanut butter & jelly, if you want to go that route.
I personally chose a lightly salted creamy almond butter paired with blueberries and blueberry jam (I dieeeeeee for this combo), but you could do peanut butter and strawberries, or almond butter and raspberries. OR! you could even do soy nut butter and mixed berries if you wanted to go nut-free and a little crazy. It all depends on what YOU love because this whole thing is for YOU. Yup. This entire recipe makes a single-serving, meaning you don’t have to share with anyone if you don’t want to. And believe me… you’re not gonna want to…
You are gonna want to swap out whatever you were planning on having for breakfast tomorrow morning for this baked AB&J French toast oatmeal, though. I have a feeling you’ll love it.
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- 1 Tbsp (7 g) ground flax
- 6 Tbsp (90 ml) unsweetened almond milk*
- 1 Tbsp (16 g) nut butter*
- 2-3 tsp (10-15 ml) maple syrup (or other liquid sweetener)
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 slice of hearty bread, cubed***
- 1/4 cup (20 g) old-fashioned oats
- 2 Tbsp (15 g) berries
- Preheat your oven to 375F (190C) and lightly grease an individually-sized (16 oz/500 ml) oven-safe dish. Set aside.
- Combine the ground flax and almond milk in a shallow medium-sized bowl and let it sit until the flax starts to release a gel, about 5-10 minutes
- Add the nut butter, maple syrup, cinnamon, and vanilla, mixing until fully combined. Pour the bread cubes into the wet mix and use a fork to lightly press down on them so that they absorb most of the liquid. Add the oats and berries, and gently stir until everything is well incorporated. If the mix seems too dry, add a splash of extra milk.
- Transfer the dough to your prepared dish and drop a spoonful of jam in the centre, using a toothpick or knife to swirl it around a little. Bake for 20-25 minutes, until the bake has set and the top has turned golden brown.
- Remove it from the oven, top with additional AB&J, if desired, and enjoy!
** I used almond, but feel free to use whichever nut butter you prefer.
*** I tried this with a few different types of bread, and each worked fine. Heartier breads produce a slightly drier bake, as do breads that are slightly older. If you need this to be gluten free, use gluten free bread and certified GF oats.
Click here for nutrition facts.
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