PB and Jam Oats

My breakfasts during quarantine have been…how do I say…eclectic. One day I’m eating an everything bagel with avocado, the next I’m having chocolate covered doughnuts. In a way, that’s really good because it breaks me out of my usual routine. In another way, it feels like the rollercoaster this time period is.

Either way, having more time in the morning has given me a chance to experiment more with what I make, so that’s positive no matter how you spin it. This morning I decided to make PB and jam oats. It looks like it would be time consuming, but it’s actually the easiest thing to make.

First, make your “jam.” I say jam in quotation marks because it doesn’t require all the usual work of jam but still has the same consistency and flavor. You take fresh or frozen berries, mix them with a little sugar in a saucepan, and heat it over low. If the berries are frozen like mine were, they’ll start to defrost and break down. Once the berries are completely thawed and breaking down, you turn the heat up a little, mash things down with a spoon, and stir for a couple minutes until the mixture has a jammy consistency.

You can make your oatmeal according to my recipe below, or you can use your favorite recipe. For the peanut butter topping, you just put a couple tablespoons of peanut butter (crunchy all the way…do not argue with me on this) in a microwave-safe bowl and heat it for 10 seconds at a time, stirring in between, until the peanut butter has melted. Then, you ladle it on top of your oatmeal, add some of your jam, and swirl it all together.

If you’re a fan of peanut butter and jam sandwiches you’ll love this oatmeal. Or, if you’re a fan of oatmeal and you want to change up your usual routine, this is also a great option.

Here’s a song to get you started on your PB and jam oats journey.

PB and Jam Oats


for the jam:
1/2 cup fresh or frozen raspberries
2 Tbsp granulated sugar

for the PB topping:
2 Tbsp peanut butter

for the oatmeal:
1/2 cup rolled oats
1 cup almond milk (or your choice)
2 Tbsp chia seeds
1 Tbsp maple syrup
1/2 tsp ground cinnamon


First, make your jam. Combine the berries and sugar in a small saucepan and heat on low. Once the sugar has dissolved, give everything a stir. When the berries are completely defrosted (if you’re using frozen) and the fruit is starting to break down, turn the heat up to medium and stir for a couple minutes, mashing down berries with the back of your spoon. Remove from heat while you make your oatmeal.

To make the oatmeal, combine the rolled oats, milk, maple syrup, and cinnamon in a medium saucepan. Bring the mixture to a boil over high heat then turn down the heat to keep the oatmeal at a simmer. Cook, stirring occasionally, until the oatmeal has the consistency you like. I like mine thicker. Stir in the chia seeds during the last couple minutes of cooking.

To make the peanut butter topping, microwave the peanut butter in a microwave-safe bowl for 10-second increments, stirring between each one. It took 20 seconds for mine to melt.

To assemble your oatmeal, pour the cooked oats into a bowl and top with your peanut butter and jam. Swirl with a toothpick or a spoon. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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