Peanut Butter and Jam Oatmeal

Peanut Butter and Jam Oatmeal

Love oatmeal but need an extra hit of protein in the morning? The secret ingredient in this genius recipe is eggs, which are cooked slowly with the oats to create a creamy, custardy (and protein-rich) wonder.


  • 1 1/3 cups frozen raspberries , thawed
  • 1/4 cup honey
  • 3 eggs
  • 2 1/2 cups milk , (or water)
  • 1 cup quick oats
  • 1/3 cup natural smooth peanut butter
  • 1/8 tsp salt

Nutrition (per serving)

  • Calories
  • 433,
  • Protein
  • 19 g,
  • Carbohydrates
  • 51 g,
  • Fat
  • 19 g,
  • Fibre
  • 7 g,
  • Sodium
  • 198 mg.


  1. Mash raspberries very well in a small bowl. Stir in honey.
  2. Whisk eggs with milk and oats in a medium saucepan and set over medium-low. Cook, stirring occasionally, until very creamy, about 15 min. Stir in peanut butter and salt.
  3. Divide among 4 bowls. Swirl in raspberry compote.

Originally published in the Today’s Parent November 2016 issue. Photo by Roberto Caruso.


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