Peanut Butter Oatmeal Recipe
If you like PB&J, you're going to love this peanut butter oatmeal. It's a satisfying breakfast recipe that will keep you fuelled all morning long. It's easy to make and it's ready in just 15 minutes!
Ingredients
- 1 cup water
- ½ cup rolled oats, gluten-free if needed
- 2 tablespoons natural peanut butter
- 2 tablespoons ripe berries, frozen and thawed if out of season
- ½ teaspoon chia seeds
- Optional: ½ teaspoon maple syrup or honey
- Optional toppings: chia seeds, a scoop of peanut butter (see notes), berries, and milk of your choice
Instructions
- Place the water and rolled oats in a small pot over high heat and bring it to a boil. Reduce the heat to low and simmer, covered, for 15 minutes, or until the oats are soft, stirring the oats a few times. Stir in the peanut butter.½ cup rolled oats, 2 tablespoons natural peanut butter, 1 cup water
- While the oats are cooking, make the jam. In a small bowl, mash the ripe berries with the chia seeds and, if using, the honey.2 tablespoons ripe berries, ½ teaspoon chia seeds, Optional: ½ teaspoon maple syrup or honey
- Pour the oatmeal into a bowl and swirl the jam on top. Serve with any or all of the toppings.Optional toppings: chia seeds, a scoop of peanut butter (see notes), berries, and milk of your choice
Notes
For extra quick peanut butter oatmeal, use quick oats and top with store-bought jam.
To drizzle the peanut butter as you see in the pictures, you'll want to add a little water to the peanut butter, just until it is pourable. It won't affect the taste, but it does make it extra pretty.
Serving: 1 full recipe with the optional honey, Calories: 385kcal, Carbohydrates: 43g, Protein: 13g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Sodium: 9mg, Potassium: 382mg, Fiber: 7g, Sugar: 11g, Vitamin A: 5IU, Vitamin C: 17mg, Calcium: 55mg, Iron: 3mg