Peanut Butter and Berry Baked Oatmeal Singles
Oh my goodness, these Peanut Butter and Berry Baked Oatmeal Singles have major PB&J flavor, but lightened up and in breakfast form! You’ll love how easy these are to whip up and the fact that kids and adults adore them equally. These baked oatmeal “muffins” are full of peanut butter flavor thanks to using PB2 powdered peanut butter, and the juicy raspberries throughout and berry preserves on top will give you the perfect amount of jelly sweetness.
If you’ve been following me for a while you know I love making baked oatmeal in different flavor combinations, especially in a muffin tin. It’s just so easy to bake once and eat all week as a perfectly portioned grab-and-go breakfast or snack! When I eat these perfectly sweet Peanut Butter and Berry Baked Oatmeal Singles for breakfast I often serve them with something savory like eggs or turkey breakfast sausage patties. It’s the best of both sweet and savory worlds! Not only are these easy and tasty, these baked oatmeal singles are just 110 calories or 3 WW Points each (or 4 WW Points if you’ve marked yourself diabetic in the WW app). To view this recipe and track it in the WW app or site, click here!
- Applesauce: The applesauce is the perfect mild-flavored complement to these oatmeal singles, but if you’re using what you have on hand or want to change up the flavor, mashed banana or yogurt will work in its place.
- Milk: I typically use skim milk in my baked oatmeal recipes because it’s what I keep on hand, but I have used unsweetened almond milk with great success as well. If you need to make these without dairy it shouldn’t be an issue!
- Alternative Sweeteners: I haven’t personally tried making these using a zero-calorie sweetener in place of the brown sugar, but I feel confident that it would work out just fine. Just make sure the sweetener you’re using has a 1:1 substitution ratio with brown sugar so that the sweetness level isn’t off.
- Berries: I think raspberries work beautifully in this recipe, but you can definitely substitute other berries such as blackberries, strawberries, or blueberries if you prefer or have them on hand. I have not tried using frozen berries in this recipe.
- PB2: I adore peanut butter, and by using PB2 in these singles I get all the peanut butter flavor without all the fat! If you’re not familiar, PB2 is a powdered peanut butter that is a great way to add peanut butter flavor to smoothies, dips, baked goods, sauces and more. There are other brands that sell similar products, but PB2 is the most widely available (at least in my area). If you want to use a similar product from a different brand I’m sure that would be just fine. I have other recipes using PB2 if you’re wondering what else to do with it!
I love how easily these Peanut Butter and Berry Baked Oatmeal Singles come together, and they’re great to bake once and eat all week! I’ve also frozen my baked oatmeal recipes very successfully by just wrapping each one in plastic wrap once they’re completely cool and putting them all together in a Ziploc freezer bag. You can either defrost them to room temp or heat them up in the microwave before eating. I love having a freezer full of baked oatmeal options at my disposal at breakfast time!
Want More Baked Oatmeal flavors?
Looking for more tasty varieties of lightened up baked oatmeal? Check out my Chocolate Mocha, Oatmeal Raisin, Pineapple Upside-Down, Banana Chocolate Chip, Blueberry, Carrot Cake, Chocolate Coconut Banana, Orange Cranberry, Pear Gingerbread, Strawberry Banana, Raspberry Peach, Pumpkin Chocolate Chip, and Apple Cinnamon varieties (and more!) in the Oats section of my recipe index!
Peanut Butter and Berry Baked Oatmeal Singles
- 2 cups old fashioned oats
- ⅓ cup packed brown sugar
- 4 tablespoons PB2 powdered peanut butter
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 egg white
- ⅔ cup skim milk
- ⅔ cup unsweetened applesauce
- ¾ cup raspberries
- 2 tablespoons low sugar berry preserves, (such as Smuckers Low Sugar Strawberry or Wegmans Triple Berry Jammin’ Fruit Spread)
- Pre-heat the oven to 350 degrees. Lightly mist a 12-count standard-sized muffin tin with cooking spray and set aside.
- In a large mixing bowl, add the oats, brown sugar, PB2, baking powder, and the salt and stir together to combine.
- In a separate mixing bowl, add the egg, egg white, milk, and applesauce and whisk together until combined. Add the wet ingredients to the dry ingredients and stir together until combined. Add the raspberries and stir to mix throughout.
- Spoon the batter evenly amongst the wells in the prepared muffin tin. Place the two tablespoons of fruit preserves in a small microwaveable dish and microwave for 30 seconds on high. Stir and then drizzle or spoon over the tops of the oatmeal mixture.
- Bake for 20-24 minutes until the oatmeal is lightly browned and a toothpick inserted into the center comes out clean. Allow them to cool in the tin for at least 10 minutes before running a small silicone spatula or butter knife around the outside of each oatmeal single and transferring it to a cooling rack.
3 per (1 oatmeal single) serving (P+ calculated using the nutrition info above and a WW PointsPlus calculator)