Peanut butter and jelly oatmeal is a delicious way to have pb&j for breakfast! It's packed with healthy fiber and protein and topped with fresh berries! Kids and adults will both love this creative oatmeal recipe!
Do you love oatmeal? Or even peanut butter and jelly? Recently I decided to combine the two in a delicious peanut butter and jelly oatmeal!
This recipe has just the perfect amount of peanut butter cooked with almond milk and then has an additional drizzle of peanut butter, a spoonful of jam (or jelly), and fresh raspberries. It's become one of my favorite breakfasts to make.
This pb&j oatmeal is fiber-rich from the oats, protein-rich from the peanut butter, and has a craveworthy sweetness from the jelly. If you add fresh berries (like I did), they really brighten up the dish!
Ingredients:
- Rolled oats - I prefer old-fashioned oats for this recipe
- Unsweetened almond milk - you can substitute with soy milk, oat meal, or even dairy milk
- Peanut butter - Don't want peanut butter? Use almond butter!
- Pinch of salt
- Raspberry jam or jelly - If you don't have or like raspberry jam, use another flavor!
- Fresh raspberries
Can you use quick oats for this recipe?
Yes! You can. Just make sure to check out the instructions for making the quick oats you have on hand. If you use these instructions in my recipe, your quick oats may come out overcooked.
If using quick oats, cook the oatmeal according the the package directions, then stir in the peanut butter afterwards. Either way, the peanut butter and jam oatmeal will be delicious!
Tips and tricks:
- Heating the oats and almond milk to boiling and then simmering over a low heat is the trick to getting the oats perfectly cooked. If you cook over too high of a heat, the milk will cook out and the oats won't be tender enough. That's what happened to me the first time I tried making this!
- I use unsweetened vanilla almond milk for this. I recommend using an unsweetened milk, otherwise it may be too sweet with the jelly.
- You can easily swap out a different flavor of jam or jelly.
- If you don't have fresh fruit for topping the oatmeal, you can always use frozen!
- To drizzle the peanut butter on top, you can heat it up for a few seconds in the microwave. That makes it easier to drizzle! Or you can just add a small dollop or leave it off completely. There's enough peanut butter flavor in the oatmeal!
Looking for more delicious breakfast recipes?
- Bananas Foster French Toast
- Lemon Dutch Baby Pancake
- Croissant French Toast with Strawberries
- Croissant Breakfast Sandwich
- Broiled Grapefruit with Brown Sugar
Peanut Butter and Jelly Oatmeal
Ingredients
- 1 cup unsweetened almond milk
- ½ cup old-fashioned oats
- 2 Tbsp peanut butter
- pinch of salt
- spoonful of raspberry jam
- fresh raspberries
Instructions
- In a small pot, combine the milk and oats. Heat to boiling, then turn the heat to low and simmer for 7-10 minutes, stirring occasionally until oats reach desired level of tenderness.
- Turn off the heat. Add the peanut butter and a pinch of salt and stir to combine.
- Pour into a bowl, then drizzle additional peanut butter over the top if desired.
- Top with a spoonful of raspberry jam. Swirl into the oatmeal if desired.
- Top with fresh raspberries and enjoy.
Notes
Tips and tricks:
- Heating the oats and almond milk to boiling and then simmering over a low heat is the trick to getting the oats perfectly cooked. If you cook over too high of a heat, the milk will cook out and the oats won't be tender enough.
- I use unsweetened vanilla almond milk for this. I recommend using an unsweetened milk, otherwise it may be too sweet with the jelly.
- You can easily swap out a different flavor of jam or jelly.
- If you don't have fresh fruit for topping the oatmeal, you can always use frozen!
- To drizzle the peanut butter on top, you can heat it up for a few seconds in the microwave. That makes it easier to drizzle! Or you can just add a small dollop or leave it off completely. There's enough peanut butter flavor in the oatmeal!
- This recipe is very easy to double or triple!
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