This dreamy peanut butter and jelly oatmeal is made with a blend of rolled oats and quinoa flakes and is topped with a healthy chia seed jam.

Well…it looks like we’re going to have to indulge in two quinoa breakfast recipes in a row. Dang. Life is rough.

When it comes to breakfast I’m all about easy. While it’s most certainly my favorite meal of the day – uhh hello pancakes, waffles, pudding and more – 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 essentially have .5 seconds to throw together something healthy (and hopefully tasty) as you rush out the door and start your workday.

Yep, I hear ya.

But I also feel like there’s this common misconception that a healthy breakfast has to take a lot of time to prepare. Just because you don’t have time to whip up some veggie-loaded omelet or fabulously fluffy pancakes, doesn’t mean you have to just have to settle with a smoothie every day.

You already know how much I love my quinoa breakfast bowls, and today I’ve got a brand new flavor that is out of this world delicious. And it totally will make that little kid inside you light up with glee – we’re having peanut butter and jelly oatmeal. Oh heck yeah. 

Okay, pause for a serious question: crust-on or crustless?

When I was little peanut butter and jelly sandwiches were one of my favorite lunches. Although my parents would make it on their yucky “seed” bread (which I now know to be healthy, whole grain bread and yes it’s amazing), I like crusts OFF, please. It just made the whole PB + J experience that much more enjoyable.

Oh and also, I was a jelly fan so my sandwiches were more of a jelly sandwich with a side of peanut butter if you catch my drift. 

But times have changed. Now I am full-on in love with all things peanut butter (and nut butter in general), which is why this quinoa breakfast bowl is to die for. Creamy, peanut butter, oats, and quinoa flakes, all topped with my an easy raspberry chia jam. It’s healthy, it’s protein-packed and it’s addicting. Like really addicting. As in I finished mine in 30 seconds then proceeded to stare at Matt as he was slowly eating his, taking bites out of his bowl in between his bites. Yeah, he wasn’t pleased. 

Next time we’re making a double batch. 

Okay, so the goods for this recipe…

It starts with my favorite combo of rolled oats and quinoa flakes. Both are full of fiber, but I like that the quinoa flakes give the bowl a little more protein and vitamins. Then we mix in some organic creamy peanut butter which gives the whole bowl that rich flavor, drizzle it with a little maple syrup for a hint of sweetness, and my personal addition (which you can totally leave out), just a dash of cinnamon. I find the cinnamon works really well to bring out the nuttiness of the peanut butter and plus it just makes me happy.

To top it all off we have chia seed jam. I’m not sure why it’s taken me this long to try making chia jam but it is a) the easiest thing ever and b) AH-mazing! It literally takes like 1 minute to make and lasts for a while in the fridge. Love it! I went with raspberry because that’s what I had in my freezer, but you could totally use whatever kind of berries you have on hand – I’ve since made a blackberry version and next up is blueberry. Hello, there delicious!

So basically this peanut butter and jelly oatmeal has become my new favorite breakfast (and occasional lunch). It’s so simple but so perfect.

More Amazing Oatmeal Recipes to try:

• Creamy Coconut Matcha Oatmeal
• Creamy Pumpkin Steel Cut Oats
• Creamiest Steel Cut Oats with Caramelized Bananas
• Blueberry Banana Protein Baked Oatmeal

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

Author Alyssa Rimmer

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Ingredients

• 1/2 cup gluten-free rolled oats
• 1/2 cup quinoa flakes
• 2 cups water
• 1/4 cup creamy peanut butter
• 2 tablespoons maple syrup plus more for topping
• Pinch of cinnamon
• Pinch of vanilla powder or 1 teaspoon of vanilla extract
• 
  

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!

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