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.
Servings: 2 servings
Calories: 455kcal
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!
Video
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