Peanut Butter And Jelly Oatmeal Recipes

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PEANUT BUTTER AND JELLY OVERNIGHT OATS



Peanut Butter and Jelly Overnight Oats image

This yummy breakfast bowl gives everyone's favorite sandwich a healthy twist. Switch to crunchy peanut butter and sprinkle chopped peanuts over the top if you like the extra crunch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

1/4 cup creamy peanut butter
2 tablespoons honey
1-1/2 cups 2% milk
1-1/3 cups old-fashioned oats
1/4 cup strawberry jelly

Steps:

  • In a small bowl, beat peanut butter and honey until smooth. Gradually add the milk until smooth. Add the oats and mix to combine. Refrigerate, covered, overnight., Whisk the jelly slightly and swirl 1 tablespoon into each serving.

Nutrition Facts : Calories 323 calories, Fat 12g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 112mg sodium, Carbohydrate 48g carbohydrate (27g sugars, Fiber 3g fiber), Protein 10g protein.

PEANUT BUTTER AND JELLY OATMEAL



Peanut Butter and Jelly Oatmeal image

Make and share this Peanut Butter and Jelly Oatmeal recipe from Food.com.

Provided by AmbientSunset

Categories     Oatmeal

Time 9m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 8

1 cup water
1/2 cup old fashioned oats
1/8 teaspoon salt (optional)
1/4 teaspoon cinnamon
1 tablespoon brown sugar
2 tablespoons raisins
1 tablespoon peanut butter
jelly, for topping

Steps:

  • Bring water to a boil, then add oats, salt, cinnamon, brown sugar and raisins.
  • Cook for 5 minutes, checking to make sure it doesn't get too dry. If it is dry, add extra water.
  • Stir in peanut butter.
  • Serve hot with your favorite jelly.

PEANUT BUTTER AND JELLY OVERNIGHT OATS



Peanut Butter and Jelly Overnight Oats image

These overnight oats are chock full of flavor, appealing to everyone, and almost hands-off. This is the perfect take-along breakfast!

Provided by HurdBird

Time 8h10m

Yield 4

Number Of Ingredients 10

1 ½ cups almond milk
1 cup old-fashioned rolled oats
¼ cup peanut butter
2 tablespoons chia seeds
2 tablespoons pure maple syrup, or more to taste
1 pinch coarse salt
¼ cup strawberry preserves
1 tablespoon peanut butter, or more to taste
½ cup sliced fresh strawberries
¼ cup slivered almonds

Steps:

  • Whisk together almond milk, oats, 1/4 cup peanut butter, chia seeds, maple syrup, and salt in a bowl. Cover and refrigerate, 8 hours to overnight.
  • Before serving, stir in strawberry preserves, remaining peanut butter, and more maple syrup if needed. Top with sliced strawberries and slivered almonds.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 46.9 g, Fat 18.5 g, Fiber 6.8 g, Protein 10.9 g, SaturatedFat 2.8 g, Sodium 195.6 mg, Sugar 24.9 g

PEANUT BUTTER AND JELLY OATMEAL PANCAKES



Peanut Butter and Jelly Oatmeal Pancakes image

Not just your average pancake. Kids, peanut butter lovers, and those looking for a flavorful oatmeal pancake variation will gobble these up! If you get the craving, top with chocolate syrup.

Provided by DeepFriedEgg

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 7

Number Of Ingredients 11

1 ½ cups quick cooking oats
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon white sugar
1 teaspoon salt
2 cups skim milk
2 egg, lightly beaten
3 tablespoons natural peanut butter
2 tablespoons melted butter
cooking spray
¼ cup strawberry jam

Steps:

  • Combine oats, flour, baking soda, sugar, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, eggs, peanut butter, and melted butter. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side, about 2 minutes per side. Serve with strawberry jam.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.4 g, Cholesterol 63.3 mg, Fat 9.4 g, Fiber 2.7 g, Protein 9.5 g, SaturatedFat 3.3 g, Sodium 609 mg, Sugar 10.4 g

OATMEAL PEANUT BUTTER AND JELLY MUFFINS



Oatmeal Peanut Butter and Jelly Muffins image

These chewy muffins are a wholesome snack, and a hit with my daughter! Not too sweet, but entirely delightful, I prefer using chunky peanut butter for the added crunch. If vegan, use other liquid sweetener, if not vegan/vegetarian, regular milk substitutes just fine.

Provided by Lizzymommy

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup water
1/2 cup oatmeal
3/4 cup peanut butter (crunchy or smooth)
1 teaspoon vanilla
2/3 cup honey (or other liquid sweetener)
1 cup soymilk (or other nondairy milk, or cow's milk if not vegan)
1 cup whole wheat flour
1 cup unbleached white flour
1/2 cup barley flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
9 ounces raspberry preserves (or favorite flavor jelly or jam)

Steps:

  • Preheat the oven to 350 degrees F. Lightly oil 12-cup muffin tin.
  • In a 2 cup bowl, combine water and oatmeal and microwave for 5 minutes or until cooked. (Alternatively, use 1 cup leftover oatmeal).
  • In a medium mixing bowl, mix the cooked oatmeal with the peanut butter, vanilla, honey, and milk. Stir until all the lumps are gone.
  • In another bowl, combine the flours, baking soda, baking powder, and salt. Add the dry ingredients to the liquid ingredients, and stir well. Fill muffin tins evenly with batter and bake for 20 minutes.
  • Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done. Remove from tins and place on a solid surface.
  • Spoon preserves into a pastry bag fitted with whatever tip you desire, and pipe evenly into the middle of each hot muffin. Let cool. Enjoy!

Nutrition Facts : Calories 332.4, Fat 9.1, SaturatedFat 1.8, Sodium 326.7, Carbohydrate 57.4, Fiber 4, Sugar 28.2, Protein 8.7

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