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.
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.
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!
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.
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
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!
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