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Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or line it with parchment paper.
In a large bowl, whisk together 1 cup Greek yogurt, ½ cup milk, ⅓ cup natural peanut butter, 2 tablespoons honey, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
Stir in 2 cups rolled oats, 1 teaspoon baking powder, and ¼ teaspoon salt until well combined. Pour the mixture into the prepared baking dish and spread it into an even layer.
Dollop ½ cup strawberry jam over the top and gently swirl it into the oatmeal with a teaspoon or knife, leaving visible pockets of jam. Optionally, sprinkle with 2 tablespoons peanuts (chopped).
Bake for 30 minutes, or until the center is set and the edges are lightly golden. Let cool for 10 minutes before slicing. Serve warm as is or with a dollop of Greek yogurt and an extra spoonful of strawberry jam or honey, if you like.