Blend ingredients in a blender until smooth.
Pour into a parchment lined 6" round baking dish.
Spoon over peanut butter and jam and use a spoon to swirl through the batter.
Bake at 325F for 40-45 minutes. The edges should feel set but the centre should still have a bit of jiggle when you move the dish.
Cool in the fridge for a minimum of 8 hours. Overnight is best.
