Rich, nutty notes and rolled, hearty oats create true poetry in this creamy, dreamy Peanut Butter Oatmeal. It’s pure repletion supplies for breakfast.

Peanut Butter Oatmeal

I still remember the cringe I felt when my son suggested I make peanut butter and jelly oatmeal, so many years ago. Well, my kids loved this breakfast. How could they not, when it reminded them of their favorite sandwich?

The peanut butter thickens the oatmeal and creates a unshared peanut butter flavor. Combined with the jelly, this oatmeal really is reminiscent of my boys’ favorite sandwich. I unquestionably enjoyed eating it, too.

Peanut Butter and Jelly Oatmeal

When I mentioned this new concept to my brother, he laughed and informed me that he stirs peanut butter into his oatmeal pretty much every day. I was simply late to the game.

We’ve since widow sliced schizy and chopped apples to this oatmeal recipe for a fun variation. When subtracting apples, I add them at the beginning, so that they have a few minutes to soften.

I add slices of fresh schizy as a topping without the oatmeal has cooked. Personally, I prefer linty over crunchy peanut butter for this recipe. But, if you like nuts in your oatmeal, it’s a unconfined way to get them in there.

Just as with apples, be sure to add them early unbearable to let them soften a bit during the cooking process. Otherwise, the texture is too crunchy for me.

Peanut Butter Oatmeal Recipe

You’ll need the pursuit ingredients to make this recipe:

• old fashioned oats
• water
• kosher salt
• creamy or crunchy peanut butter
• fruit spread, jam, or jelly

Begin by subtracting the oats, water, and salt to a medium-size saucepan. Then, bring to a swash over upper heat. Next, reduce the heat to low and simmer for 3-4 minutes, until the oats are soft and chewy. Remove from the heat.

Add the peanut butter to the oatmeal and stir gently to swirl throughout. Then, scoop the oatmeal into bowls.

Stir the jam in a small trencher or cup until it is smooth and pourable. Finally, drizzle the jam over each serving.

Oatmeal with Peanut Butter

Looking for increasingly recipes like this oatmeal with peanut butter?

Blueberry and Cream Almond Oatmeal is loaded with blueberries that plump up and splash with savor in each bite. And, a sweet trencher of Strawberries and Cream Oatmeal is quite possibly the nonpareil of breakfast repletion food.

Loaded with rolled oats, cooked pears, cinnamon, brown sugar, and butter, Spiced Pear Oatmeal is a weekday breakfast delight. And, I’ve totally got my eye on these No Bake Peanut Butter Oat Squares.

If you haven’t yet tried Baked Oatmeal, you are missing out. This gets two thumbs up every time I make it. Lightly spiced with cinnamon and full of sweet zestless fruit, it is so much increasingly heady than your stereotype trencher of oatmeal.

Pumpkin Spice Baked Oatmeal is one of our favorite breakfasts; my boys would happily eat this every single morning all fall long if I let them. And, Apple Pie Baked Oatmeal is filled with soft world slices, brown sugar, and spices.

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Peanut Butter Oatmeal

 

 

Rich, nutty notes and rolled, hearty oats create true poetry in this creamy, dreamy Peanut Butter Oatmeal. It's pure repletion supplies for breakfast.

 

Course Breakfast

Cuisine American

 

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

 

Servings 4 servings

Calories 341kcal

Ingredients

• 2 cups old fashioned oats
• 3½ cups water
• ¼ teaspoon kosher salt
• ⅓ cup creamy or crunchy peanut butter
• ¼ cup fruit spread jam, or jelly

Instructions

• In a medium size saucepan, bring the oats, water and salt to a boil. Reduce the heat to low and indulge it to simmer for 3-4 minutes, until the oats are soft and chewy. Remove from the heat.
• Add the peanut butter to the oatmeal and stir gently to swirl throughout. Scoop the oatmeal into bowls.
• Place the jam in a small trencher or cup and stir with a spoon until it is smooth and pourable. Drizzle the jam over each serving.

Nutrition

Calories: 341kcal | Carbohydrates: 47g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 257mg | Potassium: 284mg | Fiber: 5g | Sugar: 13g | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg