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PB&J Oats | Taste & Tipple

PB&J Oatmeal

Course Breakfast
Cuisine American
Keyword PB&J Oats, Peanut Butter
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Yvonne Langen


Blueberry Chia Jam

  • 4 cups frozen blueberries
  • 1/4 cup pure maple syrup
  • Dash fine sea salt
  • 3 tablespoons chia seeds
  • 1 teaspoon fresh lemon juice or more to taste

Peanut Butter Oats

  • 1 cup water
  • 1 cup coconut milk
  • 1 cup rolled oats
  • 1/4 cup peanut butter
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 3 tbsp maple syrup or more to taste

Optional Toppings

  • Fresh berries
  • Mango
  • Slivered Almonds
  • Shredded Coconut


Blueberry Chia Jam

  1. Prepare the chia seed jam: In a medium pot, stir together the blueberries and maple syrup until combined. Add a dash of salt. Simmer over medium-high heat, uncovered, for about 8-10 minutes until softened (the berries will release a lot of water during this time).
  2. Add the chia seeds and stir until combined. Continue simmering and stirring frequently (reducing heat if necessary to avoid sticking) about 8-15 minutes longer, until most of the water cooks off and the jam reduces in volume. it will look thickened.
  3. Remove from heat and stir in the lemon juice.

Peanut Butter Oats

  1. Combine the water and coconut milk in a medium saucepan. Bring to a boil over medium-high heat. Add oats, reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until liquid is absorbed.
  2. Turn off the heat and add peanut butter, cinnamon, cardamom, and maple syrup. Stir until fully combined. Add more spice or maple syrup as needed.
  3. Spoon hot oats into bowls and top with warm blueberry chia jam and other toppings. I've used fresh berries and mango but a little shredded coconut or slivered almonds would be great too.

Recipe Notes

Recipe for Blueberry Chia Jam adapted from: Liddon, Angela. "Coconut-Cardamom Vegan Overnight Oat Parfait with Blueberry Chia Seed Jam." Oh She Glows. July 30, 2015.