Peanut Butter and Jelly Oatmeal

A close up shot of a bowl of peanut butter jelly oatmeal on a kitchen counter.

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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.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Diet: Low Salt

Keyword: peanut butter and jelly oatmeal

Servings:

Calories: 405kcal

Author: Valerie Brunmeier

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