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Peanut Butter & Jelly Oatmeal vegetarian peanut butter gluten free breakfast

Life is like a bowl of oatmeal – warm, comforting and full of peanut butter. Oatmeal is an interesting food, people either love it or hate it. I think the haters assume it’s “diet” food and can only be eaten plain or with brown sugar and cinnamon. If you’re not quite ready for Bacon & Cheese Oatmeal or Spicy Oatmeal, then how about something a little simpler. This is a transformation of a nostalgic childhood sandwich to a delectable bowl of gourmet goodness. No more flavored packets of artificially-flavored sugar-filled oatmeal. All you need to have on hand is some peanut butter and jelly, which you should already have, otherwise what are you doing here?

Ingredients:Peanut Butter & Jelly Oatmeal vegetarian peanut butter gluten free breakfast Print Peanut Butter & Jelly Oatmeal vegetarian peanut butter gluten free breakfast Save

1/3 cup quick oats
3/4 cup milk or water
2 Tbsp creamy natural peanut butter
1 Tbsp jelly (Trader Joe’s makes outstanding reduced-sugar preserves)
2 Tbsp unsalted peanuts (optional)

Instructions:

1. In a medium microwave-safe bowl, mix the oats and milk or water. Cook on high for 3-4 minutes, watching to make sure it does not overflow.

2. Mix in peanut butter, jelly and peanuts and mix well.

Additional Info:

If the oatmeal becomes too thick, add more liquid. If the oatmeal is too runny, add more peanut butter (you can never have enough) or place it back in the microwave for an additional 30-60 seconds. Just keep an eye out for the oatmeal overflowing!

Filed in Breakfast, Gluten Free, Peanut Butter, Vegetarian

39 Responses / Leave a comment »

  1. Sarah says:

    Simply delicious… what can be better? It’s like a PBJ sandwich on oatmeal bread… but warm :D

  2. Nick says:

    you’ve hit the head on the nail, Sarah! I just polished off a bowl 3 minutes ago (I have it almost every day) and I’m still craving more.

  3. A. Grace says:

    i hope you had this gorgeous creation for breakfast this morning–it’s national peanut butter and jelly day!! :)

  4. Anonymous says:

    trader joes also has cashew and almond butter.

  5. Nick says:

    I didn’t have this this morning! I had my pancakes! Thanks for the reminder though, I’ll put up a special PB&J post later.

  6. Celine says:

    hell. yeah!

  7. Anonymous says:

    I also enjoy oatmeal and pb and j, pretty much every morning and evening :O

    I actually like to make my oatmeal so it has more of a flapjack/chewy granola kinda of texture: boil up some water and add it to quick/rolled oats (placed in a cup), and stir in only enough hot water so that all the oats get cooked, but stick together kind of like a really chewy and dense cake. Smooth out the surface of the oatmeal, then layer on top of that some peanut butter. Smooth out the peanut butter layer, and on top of that spoon some jam. Once all is said and done, you should have a layered peanut butter- and-jam-and-oatmeal thing (like a parfait, but without the yogurt).

    The reason I add less water to the oatmeal is that once it’s set I can slice into it much like I would a cake, and you get a nice contrast in textures between the distinct layers of pb, j, and oatmeal. I also like to use bananas instead of jam; or non-fat greek yogurt (fage) instead of pb.

    • Nikki says:

      Absolutely – the best way to make oatmeal… though I only cook it like this sometimes as it does not produce much volume, and therefore very calorie dense. I love mixing cocoa powder with the oats before pouring on the hot water, and then gently mixing in mashed banana! Tastes like a bowl full of brownie!

  8. Alden says:

    Great article. You have a new subscriber:) Thanks again, Alden

  9. Andrew says:

    i came across this website when i was looking for recipes for peanut butter omelettes. when i saw this recipe i decided to try it, and it is awesome. best breakfast, ever. this one will likely become part of my regular diet.

  10. Rai says:

    This recipe is delicious. but i do re comment adding a bit of Cinnamon and vanilla abstract.. it does wonders. very creamy and rich breakfast.

    • Nick says:

      Great suggestion! I’ll add it to the recipe, thanks!

  11. Matthew says:

    Hey man, quick question, what brand quick oats do you use when making this one? I tried it with irish steel cut and the naturally more organic and it didn’t cut it for me today. Any suggestions?

    • Nick says:

      I use the cheapest kind available – either Quaker or store brand. I know the quick oats aren’t usually as good as the thick and hearty oats, but I’m so used to it by now that I enjoy it. Let me know what works for you!

  12. Becky says:

    I LOVE this. Thank you for the idea.

  13. Danielle says:

    Love! I made one tiny addition – a pinch of sea salt. It really helps to bring out the flavor! Thanks so much for sharing!

    • Nick says:

      Good idea, I’ll try it next time. Thanks!

  14. Christina says:

    I tried this for the first time this morning with sunflower seed butter. All I can say that I’ll definitely be having this often. (:

    • Nick says:

      Nice, I haven’t tried it with Sunflower butter but I bet it’s extra smooth and creamy!

  15. Chelsea says:

    my life has changed.

    • Nick says:

      Hahaha, for the better I hope?

      • Chelsea says:

        SO MUCH BETTER!

  16. Melissa says:

    Thanks for the awesome recipe! I only have almond butter so I used that, plus a dash of almond extract and dash of cinnamon. I put raspberry jam on top, along with a few blackberries, sliced banana, and slivered almonds. It was delicious! Thanks for the inspiration :)

    • Nick says:

      Of course! Although it’s not really THAT much of a recipe, but I’ll take the credit =]

      Your additions sound wonderful – I’ll be adding those next time I make it….which might be in 20 minutes!

  17. Vanessa G says:

    Best way to eat oatmeal!! :)

  18. Chuck says:

    Brand of peanut butter?

    • Nick says:

      Does it even matter? =)

      I usually use the cheapest kind I have on hand like 365 creamy, TJ’s creamy or even regular-old store brand (which I use for cooking/baking).

  19. Carly says:

    I’ve put peanut butter in my oatmeal a few times, but sometimes the combination is just too heavy – somehow it never occurred to me to add jelly! Something fruity would definitely help. I usually eat steel cut oats, but will try this idea soon! (Luckily it’s cooled off a bit here… the past several days were WAY too hot for oatmeal here!)

    • Nick says:

      Yup, yup! The temperatures were the same here, but it’s been perfect oatmeal-eating-weather this week. Peanut butter by itself in oatmeal doesn’t do much for me either, mostly because it just makes it “gummy” and doesn’t taste THAT much like peanut butter. But add the jelly and you’ve got liquified childhood (not to be confused with “children”, that would be much worse).

  20. Bryan says:

    can you use instant oatmeal?

  21. Bryan says:

    Instead of jelly, i cut up half of a banana into dices and it taste delicious!

    • Nick says:

      Yup, that’s what I do nowadays! Make sure you put the banana in first, because it will cook down in the microwave and make the oatmeal super creamy and delicious!

  22. Geoff says:

    I eat mine dry… love it… like a Granola Bar that is extra soft. I have lost 50 pounds and now have a beach body.

    • Nick says:

      So basically this recipe minus the liquid? Does that fill you enough though?

  23. Adrianne says:

    I was introduced to PB&J oatmeal via a brand called Straw Propeller (yumm). Love it, so I went looking for a recipe (here I am!) Theirs has some unsalted peanuts in it for crunch! I highly recommend trying this option—having eaten with the peanuts in it, I wouldn’t eat it without that added fun!!

    • Nick says:

      I’ve never heard of that brand, but they seem to know what they’re doing =].

      I usually add peanuts too! I’ll update this recipe to include that. Thanks!

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