Take your morning oatmeal up a notch with a swirl of fresh raspberries, a drizzle of melted peanut butter, and crunchy almonds. This Peanut Butter and Jelly Oatmeal is wholesome way to start your day.
Oatmeal is our go-to breakfast every Sunday morning, regardless of the season. One recent Sunday morning, I was inspired by some very ripe raspberries we purchased at the farmers’ market the previous day.
These gorgeous Oregon grown raspberries were deep red and perfectly ripe. The next day they were a bit overripe so instead of using them as a topping for our oatmeal, I smashed them with a little pure maple syrup and they became wonderfully jammy. And, the natural progression from jam? Peanut butter, of course!
And, this fun Peanut Butter and Jelly Oatmeal was breakfast the next several Sundays in a row!
Table of contents
Recipe Highlights
- Quick and Easy: Raspberry Peanut Butter Oatmeal is quick and easy to make, making it an ideal breakfast option for any day of the week.
- Energy: This recipe contains a balanced combination of protein, healthy fats, and complex carbohydrates to keep you energized throughout the day.
- Nutrition: A serving of this wholesome oatmeal is low in sodium and cholesterol and high in fiber and potassium. Add a sprinkle of nutrient-packed chia seeds for an extra boost of fiber and omega-3 fatty acids.
- Texture: Sliced almonds add a delightful crunch and satisfying texture.
Ingredients
- Oats – I prefer old fashioned oats which have more texture than quick cooking oats. Steel cut oats can be used too. Just follow the package directions to cook your oats in water before assembling the bowls.
- Milk – A small amount of milk is stirred in to the cooked oatmeal to give it a creamy texture. Regular 2% milk, oat milk, or any other non-dairy milk will work perfectly.
- Fresh raspberries – The “jelly” in this Peanut Butter and Jelly Oatmeal recipe is actually fresh raspberries smashed with a little pure maple syrup. This recipe is the perfect way to make use of slightly overripe raspberries that may be lingering in your fridge.
- Pure maple syrup – A very small amount of maple syrup is used to sweeten the smashed raspberries. Be sure to use pure maple syrup, not pancake syrup, which is basically high fructose corn syrup with maple flavoring.
- Peanut butter – I use creamy peanut butter but any nut butter can be substituted. This would be delicious with almond butter!
- Topping – Sliced almonds and chia seeds can be added as optional garnishes for the bowls. They both add some nice crunch and additional nutrition. The heat from cooking can break down and destroy the essential fatty acids in chia seeds. This is why it’s best not to cook them along with the oatmeal and instead, use them as a topping after the oatmeal is cooked.
How to Make Raspberry Peanut Butter Oatmeal
- Cook the oats in water, according to the package directions. Remove the cooked oats from the heat and stir in the milk.
- While the oats are cooking, place the raspberries in a small bowl and drizzle them with the maple syrup. Use a fork or the back of a spoon to mash the raspberries. Next, place the peanut butter in a small ramekin or bowl and cook it in the microwave just until melted.
- Divide the oats between two bowls and swirl half of the raspberry mixture into each bowl. Top the bowls with the chia seeds (if using) and sliced almonds. Drizzle with an equal amount of the melted peanut butter.
- Garnish each bowl with a few un-mashed raspberries and serve. We like to add a little additional milk to our bowls to make the oatmeal even creamier.
More Wholesome Breakfast Ideas
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Peanut Butter and Jelly Oatmeal
Ingredients
- 2 cups water
- 1 cup old fashioned oats
- ¼ cup 2% milk, or non-dairy milk of choice (plus additional for serving)
- ½ cup fresh raspberries, divided (plus additional for garnish)
- 2 teaspoons pure maple syrup
- 2 teaspoons chia seeds, optional
- 3 tablespoons sliced almonds
- 2 tablespoons peanut butter, or nut butter of choice
Instructions
- In a medium saucepan, bring the water to a boil over HIGH heat. Stir in the oats and immediately reduce the temperature to LOW. Cook, stirring occasionally, until the oats have absorbed all of the liquid, approximately 4 to 5 minutes.
- Meanwhile, place ½ cup of the raspberries in a small bowl and drizzle with the maple syrup. Use a fork or the back of a spoon to mash the raspberries. Set aside.
- Place the peanut butter in a small ramekin or bowl. Microwave for 20 to 25 seconds, or just until melted.
- Remove the cooked oats from the heat and stir in the milk. Divide the oats between two bowls and swirl half of the raspberry mixture into each bowl. Top the bowls with the chia seeds (if using) and sliced almonds. Drizzle with an equal amount of the melted peanut butter. Garnish each bowl with a few un-mashed raspberries and serve. If desired, set out additional milk when serving to drizzle over the bowls.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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