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From Forks to Fitness

21 Day Fix: Baked Peanut Butter Oats and Berries


Disclosure: This post may contain affiliate links from which I will earn a commission.

Baked Peanut Butter Oats and Berries
2014-06-09 17:02:08
Serves 1
A baked peanut butter and berry treat for your inner cake lover. Although the berries start on the bottom of the jar, they bubble and rise during baking, creating a beautiful presentation! I used an 8 oz jar (the smaller jar in the photo) for this configuration of the recipe. Divide or multiply to your needs. 🙂
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Prep Time
5 min
Cook Time
30 min
Total Time
40 min
Prep Time
5 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1/2 banana
  2. 1/2 c berries of choice (I prefer blackberries or dark cherries)
  3. 1/4 c rolled oats (uncooked)
  4. 2 t peanut butter
  5. Honey to taste
Instructions
  1. Preheat oven to 375.
  2. In a bowl, mash banana and combine with honey and peanut butter. Add oats and stir until fully incorporated.
  3. Drop berries in bottom of jar and pour banana mixture on top.
  4. Place uncovered jar in center of rimmed baking sheet.
  5. Bake for 30 minutes.
  6. Remove from oven and allow to cool.
21 Day Fix
  1. 1.5 purple
  2. 1 yellow
  3. 2 teaspoons
  4. Honey allowance
Great Tips
  1. Pick up those nifty reusable plastic covers to store your baked goodies in the fridge overnight. Grab them in the morning and have a delicious breakfast on the go, or throw them in a backpack for an afternoon picnic. Top with frozen Greek yogurt, shredded coconut or crushed almonds for a crunch!
  2. Short on time? Don't want to fire up the oven? "Bake" in the microwave for three minutes.
Alternative
  1. Don't have a jar? Try a ramekin!
Safety tip
  1. Be sure to check your brand of canning jars to make sure they're oven/temperature safe. I am not responsible for your kitchen blunders. 🙂
By Jean Reed
From Forks to Fitness https://fromforkstofitness.com/

Reader Interactions

Comments

  1. Mary Ann says

    June 10, 2014 at 1:23 am

    Yum! I think this is going to be dessert tonight. I will probably try it in a ramekin, do you think that would work ok?

    Reply
    • Jean says

      June 9, 2014 at 9:49 pm

      Yes, a ramekin will absolutely work! They do rise a bit, so leave a bit of space at the top to account for that.

      Reply
  2. Diane says

    June 10, 2014 at 12:07 am

    This looks delicious! What size jar do you use?

    Reply
    • Jean says

      June 12, 2014 at 7:05 pm

      Thanks! The smaller is a 8 oz jelly. The bigger is a 16 oz/pint.

      Reply
      • Brooke says

        July 28, 2014 at 9:36 am

        Where do you find the small jars?

        Reply
        • Jean says

          July 30, 2014 at 5:41 pm

          I’ve had mine for yearrrrs, Brooke. I know most hardware and retail stores like Wal-Mart, Target, etc. have them, though.

          Reply
  3. Colin says

    June 12, 2014 at 10:30 pm

    Is there something to use in place of bananas? I just really don’t like them! Maybe just more of a different fruit? Thanks!

    Reply
    • Shonda El Mohandis says

      August 13, 2014 at 4:44 pm

      I dont taste the bananas at all 🙂

      Reply
    • Shannon says

      August 6, 2015 at 9:59 pm

      I just used 1/4 cup of low fat cottage cheese and 1/2 tsp vanilla (as well as cinnamon and some stevia) in place of the banana today. 🙂 It actually tasted better to me than the first time when I followed the recipe to a T! I should note, I used a mix of blueberries and blackberries the first time and today I used peeled and diced apples. 🙂

      Reply
      • Nikki says

        May 16, 2016 at 9:53 pm

        Do you think ricotta would be good? With apples sounds so yummy. That would give me a yellow, purple and part of a red. I only get 2 purples

        Reply
        • Jean says

          June 21, 2016 at 7:13 pm

          Hmm, I’m not sure. Might have to sweeten it with honey a bit. Give it a shot!

          Reply
  4. Laura says

    June 18, 2014 at 11:50 pm

    I’m with Colin. My mom wants to try this but for medical reasons can’t do bananas. Is there a substitute that might work?

    Reply
    • Jean says

      July 8, 2014 at 10:16 pm

      Applesauce is traditionally a great baking substitute for banana, so give it a shot!

      Reply
  5. Amber says

    July 1, 2014 at 3:19 pm

    I’m not a fan of bananas. Would it work to use applesauce instead of the banana?

    Reply
    • Jean says

      July 8, 2014 at 10:16 pm

      I think so! Applesauce is traditionally a great baking substitute for banana, so give it a shot!

      Reply
  6. Lesa says

    July 3, 2014 at 8:48 am

    This was delish! Might sprinkle a little stevia over berries to cut the tartness and add vanilla and cinnamon to the oat mixture. This was a hit with the family!

    Reply
    • Jean says

      July 8, 2014 at 10:15 pm

      Mmm vanilla makes everything better! I’m glad everyone liked them!

      Reply
  7. Valarie says

    July 7, 2014 at 10:57 am

    Made this the past few mornings for breakfast- delicious! This morning I overslept so instead of putting it the oven I put it in the microwave for 3 minutes, came out great! Only difference was I stirred the berries in for the microwave and made it in a bowl.

    Reply
    • Jean says

      July 8, 2014 at 10:14 pm

      Oooh, that is awesome to know, Valarie! I’ve had a few people ask me if it would work that way!

      Reply
  8. Michele says

    July 12, 2014 at 9:21 pm

    Jean – what type of mason jars do you use? I want to make sure I buy ones oven safe and every one I look at doesn’t specify. Thanks!

    Reply
    • Jean says

      July 30, 2014 at 5:46 pm

      I use plain old Ball brand jars, Michele. They don’t say oven-safe on them, so as always, proceed at your own risk. 🙂

      Reply
      • Barb says

        August 25, 2014 at 4:58 pm

        Do u preheat your mason jars by boiling them In a pot of water first like you would if u were canning? Or do u just put them in the oven at room temperature?

        Reply
        • Jean says

          September 2, 2014 at 11:22 pm

          I just put them in at room temperature, Barb.

          Reply
  9. Chris says

    July 17, 2014 at 2:08 am

    Thanks for your wonderful recipes. I will be trying this soon. I bought jars because I am waiting for you to post an overnight oats recipe!

    Reply
    • Jean says

      July 30, 2014 at 5:45 pm

      Thanks, Chris!! I’ve been testing a few overnight recipes this week, actually! I’m still perfecting them.

      Reply
  10. Miranda says

    July 26, 2014 at 4:54 pm

    Can you substitute something else for the peanut butter? I’m not a fan of peanut butter or chocolate.

    Reply
    • Jean says

      July 30, 2014 at 5:42 pm

      You could try omitting it, Miranda. Or maybe try another nut butter in its place? Maybe a dollop of Greek yogurt?

      Reply
  11. Jenny says

    July 30, 2014 at 8:28 pm

    I wonder if this can be altered to become a canning project. I was thinking of canning some for my Mom who lives a little far from me and a cousin who is in the Army and stationed in New York. Since I am new to this, would you have any ideas of how to can these instead of just making them for the next day?

    Reply
  12. Ashley Gratz says

    August 8, 2014 at 10:58 am

    Hi Jean!

    So does this recipe fit in the 8 oz jar or do you have to 1/2 it to make it fit?

    Also, after refrigerating, do you recommend warming it up or can I just throw it in my backpack and eat in the afternoon after class?

    Thanks so much! <3

    Reply
    • Jean says

      August 15, 2014 at 8:49 am

      Hey, Ashley! This recipe fits the 8 oz jar perfectly. I eat them straight from the oven, but hubby eats them straight from the fridge. I like them warm or warm with Greek yogurt mixed in — amazing! Right from your backpack would be totally good!

      Reply
  13. Lynn says

    August 9, 2014 at 5:26 pm

    Where did you find the lids (white ones) for the jars?

    Reply
    • Jean says

      August 15, 2014 at 8:47 am

      Lynn, I got mine at Target. They are Ball brand, though, so I’m sure they are in other stores that sell Ball jars, too. LOVE them!

      Reply
  14. Buffie says

    August 13, 2014 at 8:31 pm

    Does this work with steel cut oats?

    Reply
    • Jean says

      August 15, 2014 at 8:50 am

      Buffie, I haven’t tried it with steel cut oats, but I assume it would. You’d have to use cooked/prepared steel cut oats, though. Don’t use them raw or it would be like eating gravel from a jar, ha!

      Reply
  15. jennifer says

    August 16, 2014 at 10:17 pm

    can you use anything else tp cook this in…….small casserole dish?

    Reply
    • Jean says

      September 2, 2014 at 11:24 pm

      Sure, Jennifer! You could multiply the recipe and spread it out like a fruit cobbler or crumble.

      Reply
  16. Colleen says

    August 21, 2014 at 1:03 pm

    Jean, do you know or has anyone tried that you know of to put some protein powder in this to up the protein content to include a red?

    Reply
    • Jean says

      September 2, 2014 at 11:23 pm

      I don’t, Colleen, but now I’m curious!

      Reply
  17. Amanda says

    October 2, 2014 at 11:41 am

    Hi Jean, I was wondering if or how I can make multiples of this at the same time. If I have to have jar in center of rimmed dish how can I cook multiples? And would I bake it longer?

    Reply
    • Jean says

      October 9, 2014 at 5:51 pm

      Hi, Amanda! Sure, you can. I just say put them in the center to keep them away from the edge, as they can bubble. Just leave a nice perimeter around the pan to protect your oven from over bubble. 🙂

      Reply
  18. April says

    October 9, 2014 at 4:49 pm

    I purchased your first ecookbook and did not receive an email for the download. Maybe I entered my address incorrectly? Is there any fix to this?

    Reply
    • Jean says

      October 9, 2014 at 5:49 pm

      Oh, yes! Of course, April. It delivers to the email address on your Paypal account. Did you check there and perhaps in your junk/spam folder? If it’s still MIA, please email me your order number or confirmation to jean@fromforkstofitness.com

      Reply
  19. Kristina Ocampo says

    March 11, 2015 at 6:29 pm

    I am just starting the 21DF and this recipe looks great. How long does a jar last in the fridge? I’d like make a few and use as my afternoon snack or for on the go. Thanks!

    Reply
    • Jean says

      March 30, 2015 at 5:49 pm

      Hey, Kristina! We make and fridge a pretty big batch. I’d say 2 – 3 days is okay. We reheat and add a dollop of yogurt on top. 🙂

      Reply
  20. Steph says

    June 3, 2015 at 11:26 pm

    Can you tell me what ‘2 t peanut butter’ means? I understand that ‘c’ is for cup but ‘t’…? Teaspoon or tablespoon?

    thanks!

    Reply
    • Jean says

      June 3, 2015 at 11:37 pm

      Lowercase t = teaspoon
      Uppercase T = Tablespoon

      Enjoy!!

      Reply
  21. Shannon says

    August 4, 2015 at 7:09 am

    I just started the 21 Day Fix, and perhaps I’m just a bit confused about the carb counts. You used 1/4 cup of oats but counted it as 1/2 cup. Is that because it would fill up 1/2 cup after it’s cooked?

    Reply
    • Jean says

      August 4, 2015 at 11:07 pm

      Yepper, that’s exactly the reason, Shannon. In the eating plan, they have it noted as cooked. Oats double in size when you cook them, so 1/4 cup raw will yield you 1/2 cup cooked.

      Reply
  22. Christy says

    December 30, 2015 at 12:23 am

    Have you or anyone else tried this with unsweetened frozen fruits?

    Reply
    • Jean says

      June 21, 2016 at 7:23 pm

      Yepper, works great! Frozen cherries, raspberries, etc.

      Reply
  23. Shauna says

    January 19, 2016 at 12:40 pm

    This was AMAZING! I love raspberries and crumble so this is life changing lol Thank you

    Reply
  24. Sara says

    January 31, 2016 at 2:01 pm

    Is this measurement for PB a tsp or tbsp?

    Reply
    • Jean says

      June 21, 2016 at 7:18 pm

      It’s a teaspoon. Think “little t = small spoon and big T = big spoon” Ha!

      Reply
  25. Christine Reeds says

    January 27, 2017 at 7:46 am

    Jean, This is one of my favorite morning meals. I also use cherries and wow, yummy! Thanks so much for posting this one.

    Reply
    • Jean says

      February 15, 2017 at 8:51 am

      Ah, that’s awesome!! Thanks for sharing!

      Reply

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From Forks To Fitness

wife. boy momma. author. foodie. DIYer. sarcastic unicorn. arizona girl. photographer. lifestyle coach.

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