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Peanut Butter and Jelly Oatmeal made with a blend of oats and quinoa flakes, creamy peanut butter and topped with a raspberry chia seed jam
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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.
Course Breakfast, Snack
Cuisine American
Keyword jelly, oatmeal, peanut butter
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 455kcal
Author Alyssa Rimmer

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!

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