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Peanut Butter and Jelly Oatmeal

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. 

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.

overhead of ingredients to make oatmeal with peanut butter, jam, water, berries, coconut, maple syrup and cinnamon

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.


  • 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.

overhead of a pot with oats and peanut butter and dried seasonings stirred in by a hand

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!

side view of a bowl of peanut butter and jelly oatmeal topped with coconut

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.

overhead of two white bowls with oatmeal topped with peanut butter and jelly with fresh raspberries on the side

More Amazing Oatmeal Recipes to try:

Peanut Butter and Jelly Oatmeal

5 from 5 votes
This peanut butter and jelly oatmeal has become my new favorite breakfast (and occasional lunch). It’s so simple, but so perfect.
author: Alyssa
yield: 2 servings
overhead of a bowl of creamy oatmeal with peanut butter, jelly and coconut on top
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes



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


  • 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!



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

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40 comments on “Peanut Butter and Jelly Oatmeal”

  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.

    1. 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

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  4. Avatar photo
    Tea & Biscuits blog

    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 🙂

  5. 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!

  6. Avatar photo
    Audrey @ Unconventional Baker

    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.

  7. Avatar photo
    Sandra Laflamme

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

  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. Avatar photo
    Jenn @ Peas and Crayons

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