Almond Butter and Jelly N’Oatmeal Bake {Paleo, Vegan}

This Almond Butter and Jelly N’Oatmeal Breakfast Bake has a flavor and texture reminiscent of baked oatmeal, yet it’s grain free and paleo!  It’s a perfect option for breakfast when you want something naturally sweet but want to keep things clean.  It’s also egg free, vegan, and family approved! 

Another “n’oatmeal” breakfast bake here!  For those new to the concept of n’oatmeal, it’s pretty much what you’d expect – something that tastes like oatmeal but isn’t.

For those of you missing your oats – this is definitely a fun breakfast treat!  My other variations on this concept have been huge reader hits, and I think you’ll love this one just as much – I totally did – although I’m always up for anything involving the almond butter & jelly combo.

It was my apple cinnamon hot cereal that started my n’oatmeal kick way back, and I decided that baked versions were even more fun – and are super easy to reheat each morning when you’re in a rush.

For this one, you’ll make an easy homemade jelly with fresh strawberries, plus a bit of maple syrup, water and tapioca to thicken it.

The base REALLY looks like oatmeal, as you can see below.  You have the option of sweetening this recipe with either a banana or medjool dates – which is nice given that at any time I’m usually out of one of those ingredients.

The rest of the base is nuts (your choice), coconut flakes, almond milk, almond butter and a flaxseed/water mixture to act as the “flax eggs” and bind it all together.

Once you’ve made the basic n’oatmeal, you’ll swirl in the homemade jelly and more almond butter, then bake everything for about 40 minutes.

I like to use 2 smaller baking dishes for this recipe since I find it bakes better and more evenly this way, however, you can also use a 9″ baking dish for the same result.

My husband Adam loves is totally a “sweet” breakfast person and seriously loves when I made any of these n’oatmeal breakfasts.

He may or may not actually know it’s not real oatmeal, but either way I don’t think he cares – if it’s good, it’s good.

I, on the other hand, love grabbing some for a snack in the afternoon, since it’s nearly impossible to take my savory breakfast hash away from me!

Feel free to sub in any nut butter that you prefer – it’s all delicious – and top as you wish.  I

love sliced bananas but you can also drizzle with coconut butter, or top with fresh berries or really whatever you happen to be in the mood for!

I hope you’re ready for a perfectly cozy, “just sweet enough” paleo + vegan breakfast! Bring on the n’oatmeal!

Almond Butter and Jelly N’Oatmeal Bake {Paleo, Vegan}

Almond Butter & Jelly N'Oatmeal Bake {Paleo, Vegan}

This Almond Butter and Jelly N'Oatmeal Breakfast Bake has a flavor and texture reminiscent of baked oatmeal, yet it’s grain free and paleo!  It’s a perfect option for breakfast when you want something naturally sweet but want to keep things clean.  It’s also egg free, vegan, and family approved! 

Author: Michele Rosen

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 8

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4.84 from 6 votes

Ingredients

Jelly:

• 2 cups strawberries chopped (measure after chopping)
• 1 Tbsp water
• 2 Tbsp pure maple syrup
• 1 tsp tapioca starch

“N’Oatmeal” Bake:

• 1 1/2 cups raw nuts of choice I used cashews and almonds
• 1 cup unsweetened coconut flakes
• 1/8 tsp salt
• 1 med-large over ripe banana* broken into pieces OR *3 medjool dates, pitted
• 1 tsp cinnamon
• 3/4 cup almond milk unsweetened
• 1/4 cup + 2 Tbsp smooth almond butter divided
• 2 Tbsp ground flaxseed + 5 Tbsp water, mixed and allowed to sit for 15 mins (2 “flax eggs”)
• 1 tsp pure vanilla extract

Instructions

First, prepare the jelly:

1. In a saucepan, add the strawberries, water and maple syrup and heat over medium heat. Stir occasionally until mixture boils (a few mins) then whisk in tapioca.
2. Continue to cook about 3-5 mins until mixture thickens, then remove from heat and set aside to cool.

Then, prepare n’oatmeal bake:

1. Preheat your oven to 350 degrees and prepare the “flax eggs” as described above.
2. Place the nuts in a food processor (or blender) and pulse until mixture resembles crumbs. Add the dates and pulse as well if using, if using a banana to sweeten, wait.
3. Add coconut flakes and pulse again, then pulse in banana (if using)
4. Transfer mixture to a bowl (or just use the bowl of the food processor, and stir in the salt, cinnamon, almond milk, 2 Tbsp almond butter, vanilla and flax/water mixture (flax eggs)
5. Transfer mixture to an 8-9” baking dish OR two smaller baking dishes as I did.
6. Spoon the strawberry mixture, along with the remaining almond butter, over the top(s) and gently swirl in as desired.
7. Bake in the preheated oven for 35-40 mins or until mostly set. (The center will not set completely, and will have a similar texture to oatmeal. Bake a bit longer for a drier texture.)
8. Serve warm with sliced bananas and strawberries if desired. If you make this ahead of time, store covered in the refrigerator and re-heat in the oven just before serving.
9. Enjoy!

Recipe Notes

*Use either the banana OR the dates to sweeten, not both

Nutrition

Calories: 330kcal

Carbohydrates: 22g

Protein: 8g

Fat: 25g

Saturated Fat: 8g

Cholesterol: 0mg

Sodium: 76mg

Potassium: 440mg

Fiber: 5g

Sugar: 9g

Vitamin A: 10IU

Vitamin C: 22.8mg

Calcium: 99mg

Iron: 2.7mg

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What I Used To Make My Almond Butter and Jelly N’Oatmeal Bake:

Want More Paleo and Vegan Breakfast Recipes?  Try One of These!

Blueberry “Oatmeal” Breakfast Bake

Apple Cinnamon Hot Cereal

Apple Cinnamon Breakfast Bake

Banana Blueberry Breakfast Cookies

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