Name: Peanut Butter and Jelly Oatmeal
Total time: 10 minutes
Yield: 2 servings
Ingredients: 1½ cups whole milk, unsweetened nut milk, or water; ¼ cup unsweetened smooth peanut butter; 2 Tbsp. brown sugar; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 1 cup old-fashioned oats; Strawberry-rhubarb jam or other jam or compote and crushed salted dry-roasted peanuts (for serving)

Bowl of peanut butter and jelly oats with a spoon on the side

Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Gerri K. Williams

Just like your favorite lunch box sandwich, but for breakfast. Peanut butter adds protein, creaminess, and nuttiness to an otherwise simple bowl of oats. Using unsweetened peanut butter allows us to control the sugar in the recipe. Here, we use brown sugar to recall the gentle sweetness of white bread, but honey or maple syrup also work. If you only have sweetened peanut butter, be sure to taste the warmed milk (from cows or nuts!) for sweetness and adjust the amount of brown sugar accordingly. Serve with your favorite jam or jelly for a fruity kick and more salted peanuts for crunch.

This recipe is part of Zaynab’s Sehri menu for Ramadan. Find more of her pre-sunrise meal ideas (tandoori wings! tuna melt! coffee-smoothie combo!) right this way →

Recipe notes

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