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March 23, 2021

by Alyssa Rimmer

Peanut Butter and Jelly Oatmeal

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This dreamy peanut butter and jelly oatmeal is made with rolled oats and quinoa flakes for extra plant-based protein. It's a creamy, sweet, and comforting breakfast in just 5 minutes. 

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When it comes to breakfast, I’m all about quick and easy recipes. Bonus points if you can make them ahead of time!

It’s most certainly my favorite meal of the day (hello pancakes, waffles, pudding, and more). But it’s also the one that I seem to have the least amount of time for. If your morning routine looks anything like mine, then you might have just a few minutes to throw together something healthy (and hopefully tasty) as you rush to start your workday.

You may already know that I love quinoa breakfast bowls. And this recipe for peanut butter and jelly oats is a new twist that I think you'll love. It has nutty peanut butter, sweet and tangy jam, a bit of maple syrup, a dash of warming cinnamon and vanilla. On top, more peanut butter of course!

This is a healthy plant-based breakfast worth getting out of bed for.

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How to Make Peanut Butter and Jelly Oatmeal

If you're a quinoa lover like me, then you probably have every ingredient you need to make this simple and hearty breakfast recipe.

Ingredients

  • Rolled oats and quinoa. This is my favorite protein-packed base for creamy breakfast bowls. Quinoa adds protein and nutrients, while oats add plenty of filling fiber.
  • Creamy peanut butter. I like organic peanut butter from Spread the Love. It goes in the oats AND on top, of course.
  • Maple syrup. You only need a drizzle of pure maple syrup for a hint of sweetness in these oats. Feel free to use honey if you're not vegan.
  • Cinnamon. This is one of my favorite spices, but it's optional in the recipe if you're not a fan. I find the cinnamon works really well to bring out the nuttiness of the peanut butter. Plus it just makes me happy.

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Topping Ideas for Oatmeal

To top it all off, add a beautiful ruby red swirl of chia seed jam.

If you haven't made chia jam before, you're in for a treat. It's the easiest thing ever and tastes AH-mazing! Plus, you can make a big jar and store it for weeks in the fridge.  I went with raspberry jam because that’s what I had in the freezer, but you could easily use another kind of berry. I also love blackberry, blueberry, and strawberry jam on these PB&J oats.

In addition, I always add an extra swirl of peanut butter for good measure. For crunch, top your bowl of oats with a sprinkle of coconut flakes.

If you want to take things up a notch, add a sprinkle of peanuts, granola or coconut yogurt!

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Make-Ahead Peanut Butter Oats

If you're a meal prepper, feel free to make a big batch of these quinoa oats and store them for later. You can store the oats in an airtight container in the fridge for up to five days. Enjoy them cold or reheat on the stove or in the microwave. If necessary, add another splash of water or plant-based milk to thin them out a bit.

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More Amazing Oatmeal Recipes to try:

Peanut Butter and Jelly Oatmeal

This peanut butter and jelly oatmeal has become my new favorite breakfast (and occasional lunch). It’s so simple, but so perfect.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 455kcal
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5 from 3 votes

Ingredients

toppings:

  • 1/4 cup chia seed jam divided (I used this recipe but only with raspberries)
  • Shredded coconut optional

Instructions

  • Add oats, quinoa flakes and water to a small sauce pan. Bring to a boil then reduce to simmer and cook for 2 - 3 minutes stirring frequently.
  • When the oats have started to soften but the mixture is still runny, stir in the peanut butter, syrup and spices and cook until thick and creamy.
  • Transfer to two bowls and top with chia seed jam. Drizzle with maple syrup and sprinkle with coconut (if using). Enjoy!

Video

Nutrition

Calories: 455kcal | Carbohydrates: 65g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Sodium: 165mg | Potassium: 346mg | Fiber: 6g | Sugar: 27g | Calcium: 54mg | Iron: 2.7mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

With a week’s worth of simple and healthy meals, Eat Clean will help you see just how easy living a life full of whole foods can be. Recipe are 100% gluten-free and vegan!

38 comments
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  1. Can I make the chia jam with frozen berries and just sweeten to taste with a little organic sugar or maple syrup. My kids are used to my homemade low sugar freezer jam. Unfortunately, Surgel needs a specific amount of sugar to set(more then I would like). I love the fresh taste of barely cooked freezer jam, alas other low sugar recipes I have looked into require a lot of cooking.

    • Yep, definitely! You might just have to let it cook a little longer to let some of the added water evaporate 🙂 Keep me posted on how it works and hopefully you try the oatmeal soon! xo

  2. I’m pretty sure I could sell this to my kids! They used to eat oatmeal and now turn their noses up at it most of the time, but your recipe might do the trick 🙂

  3. Love hearty and healthy breakfasts that don’t take a loooong time. Pinned. 🙂

  4. I’m the oddball who hates peanut butter. I know, unreal. But I bet my kids would LOVE this…going to make it for them!

  5. PB & J are my <3 too :), Alyssa. I love breakfast porridge so much, pretty much in any shape or form, especially in the winter. And pb & j is definitely a good take on it.

  6. I would definitely devour this! I am still a kid at heart and love a good PB and J. For me with crusts on!

  7. I would not have thought about making oatmeal like this, it looks delicious! Going to have to try this

  8. This oatmeal looks out of this world! And oh my word your food photography game is so strong!! *swoons* Following you now on Twitter 😉

  9. What a neat idea, love peanut butter and jelly. Thanks for the recipe, can’t wait to try!

  10. Crust for bakery or homemade bread, crust off for bagged varieties =) Also? I am DYING over these photos. Dying.

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