Comments on: Individual Peanut Butter Banana Jelly Filled Baked Oatmeal {Dairy Free}

By: Danika

Danika — Sun, 27 Oct 2013 01:04:09 +0000

In reply to Brenda. Haha yes, I too found it odd that the recipe used 'jelly', I then realised that your version of 'jelly' is my version of jam!

By: Susanne

Susanne — Mon, 14 Oct 2013 16:12:59 +0000

I have these in the oven right now… hope they will turn out great.
I live in Denmark and had to convert the measurements into grams instead of cups and I was wondering if I have too much oats in mine as the batter is really thick. Do you by chance know if 3 cups is the same as 335 grams??

On another note…I just found you site and I just love it!!!!
So many things I would like to try… thank you so much!!

By: Crystal

Crystal — Wed, 05 Jun 2013 19:46:40 +0000

Yum! These were delicious! I heated mine up with just a bit of unsweetened almond milk on top.

By: Lauri

Lauri — Thu, 30 May 2013 22:57:07 +0000

In reply to Brenda. Thanks !

By: Brenda

Brenda — Thu, 30 May 2013 17:02:59 +0000

In reply to Lauri.

I’m not sure they would hold together without the banana to be honest. It’s a much thicker consistency. You could try my PB & J steel cut baked oatmeal which uses only 1 banana: https://www.sugarfreemom.com/recipes/personalized-baked-steel-cut-oat-cups-no-added-sugar/

By: Lauri

Lauri — Thu, 30 May 2013 14:48:20 +0000

I would like to make these for my staff meeting tomorrow, but one of my employees is NOT a fan of banana. If I used unsweetened applesauce instead of 3 mashed bananas…how much do you think I should use ?

By: Soph

Soph — Mon, 06 May 2013 14:38:28 +0000

Just put these in the oven for a quick on the go breakfast tomorrow. I only used 1/3 of the recipe and added a second banana, used only 1 egg white and ommited the water. They still turned out more liquidy than yours on the picture so I filled half of the batter into my moulds, then added the jellly (homemade apricot and raspberry – nom nom!) and then another layer of the batter. They smell really great already! Thank you so much for the recipe!

By: Brenda

Brenda — Wed, 24 Apr 2013 18:09:14 +0000

In reply to Kelly Martin. Oh that's what we call JELLO!!! Too funny, yes it's like jam, same thing. Very yummy!

By: Brenda

Brenda — Wed, 24 Apr 2013 18:07:29 +0000

In reply to Ashley @ Coffee Cake and Cardio. thank you!

By: Ashley @ Coffee Cake and Cardio

Ashley @ Coffee Cake and Cardio — Wed, 24 Apr 2013 14:30:17 +0000

Those look amazing!

By: Kelly Martin

Kelly Martin — Wed, 24 Apr 2013 13:57:56 +0000

This looks and sounds delicious, I saw it on bloglovin and was intrigued as I wondered how you could incorporate jelly into peanut butter and then I realised you meant jam LOL we in the UK call Jelly that wobbly gelatin like party food children have at parties. Must try above recipe.

By: Megan

Megan — Tue, 23 Apr 2013 14:43:24 +0000

These look great, i think my kids would like them. I love baked oatmeal!

By: zahra

zahra — Tue, 23 Apr 2013 13:55:56 +0000

I saw this recipe and would like your help in making it sugar free and low carb can you please help.

Bread Ingredients:
1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen

Lemon Syrup Ingredients:
1/3 cup fresh lemon juice
1/3 cup sugar

Lemon Glaze Ingredients:
1 cup powdered sugar
3-4 tbsp fresh lemon juice

Directions:
Preheat the oven to 350 degrees. Grease the bottom and sides of a 9×5″ loaf pan, dust with flour, and tap out excess.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.

Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.

Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.

Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.

While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.

To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.