Peanut Butter and Jelly Oatmeal
Try this Peanut Butter and Jelly Oatmeal recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 cups water
- 1/4 cup creamy peanut butter
- 1/2 cup gluten-free rolled oats
- pinch of cinnamon
- 1/2 cup quinoa flakes
- 2 tablespoons maple syrup (plus more for topping)
- pinch of vanilla powder (or 1 teaspoon of vanilla
- 1/4 cup chia seed jam divided (i used this recipe but only with raspberries)
- shredded coconut (optional)
- Carbohydrate 19.1860500046298 g
- Cholesterol 0 mg
- Fat 15.4295000119272 g
- Fiber 3.72525007866781 g
- Protein 9.68807500593876 g
- Saturated Fat 3.1065350024361 g
- Serving Size 1 1 serving (285g)
- Sodium 15.4550000120378 mg
- Sugar 15.460799925962 g
- Trans Fat 0.933865000596004 g
- Calories 241 calories
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!
