Whether made in the crockpot or on the stove, you will love this recipe for Peanut Butter and Jelly Oatmeal. Tender steel-cut oats are swirled with creamy peanut butter and jam, creating a hearty and wholesome oatmeal that is reminiscent of a peanut butter and jelly sandwich.
Oatmeal is one of my all-time favorite breakfasts. Whether enjoying Overnight Oats, Instant Pot Steel-Cut Oats, or Crockpot Maple Brown Sugar Oatmeal, I love turning to oatmeal recipes for wholesome, hearty breakfasts.
This recipe for Peanut Butter and Jelly Oatmeal is one of our favorite varieties, and I think you will quickly see why.
Reasons to Love PB&J Oatmeal
- Favorite Flavor. This hearty bowl of oatmeal is studded with pockets of sweet jelly and creamy peanut butter. It is a classic combination that is ALWAYS a winner!
- Hearty & Wholesome. Made with fiber-rich oats, calcium-rich milk, and healthy fats from peanut butter, this PB&J oatmeal will keep you going strong for hours.
- Versatile. Not only are the ingredients easy to swap out based on your desires, but you can prepare these steel-cut oats on the stove or using the crockpot.
Note on Ingredients
- Steel-Cut Oats: Do not be tempted to use rolled oats for this recipe. This recipe's cooking time is based upon using regular, not quick-cooking steel-cut oats.
- Milk + Water: A combination of milk and water will allow the oats to turn out super creamy, without the milk scorching. Use any fat percentage of regular milk or your favorite non-dairy milk.
- Maple Syrup: Maple syrup will help to naturally sweeten the oatmeal. Feel free to replace the maple syrup with honey if desired.
- Peanut Butter: Use creamy or crunchy peanut butter for a bit of added texture.
- Jelly: You your favorite jam or jelly. I prefer to use all-fruit jam to control the added sugar.
- Vanilla + Salt: A bit of each will enhance the flavors in the oatmeal.
- Dairy-Free PB&J Oatmeal: Use your favorite non-dairy milk, such as almond milk, soy milk, or coconut milk.
- Swap out the Peanut Butter: Feel free to use almond butter in place of the peanut butter.
- Omit the Jelly: For peanut butter steel-cut oatmeal, simply omit the addition of jam or jelly.
- Boost the Nutrition: Feel free to add up to ¼ cup each of ground flaxseed and/or chia seeds for omega-3 fatty acids and fiber.
∗ tips for making peanut butter and jelly oatmeal ∗
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Grease the Slow Cooker. Grease the insert in your slow cooker or use a slow-cooker liner for easy clean-up.
- Adjust the liquid. You can opt to make this peanut butter and jelly oatmeal in the crockpot and wake up to oatmeal waiting for you, or on the stove. Just follow the modifications for liquid depending on which method you use.
- Dress it Up. For additional flavor, add additional jam and peanut butter as desired right before serving. Freshly sliced fruit, like bananas, or strawberries would be delicious on this PB&J oatmeal too.
- Refrigerate: If you happen to have leftover steel-cut peanut butter and jelly oatmeal, place it in a sealed container in the fridge for 3-5 days.
- Reheat: Reheat individual servings in a heat-safe bowl in 30-second intervals until warmed through, adding additional milk to thin as needed.
More Oatmeal Recipes
- Instant Pot Oatmeal
- Overnight Oats
- Slow Cooker Maple Brown Sugar Oatmeal
- Strawberries and Cream Oatmeal
- Banana Baked Oatmeal
If you enjoyed this recipe for Peanut Butter and Jelly Oatmeal, I would love for you to leave a review and comment below.
Peanut Butter and Jelly Oatmeal
- 2 cups steel-cut oats
- 4 cups water (6 cups if using stove method)
- 3 cups milk any variety (2 cups if using stove method)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup or honey
- dash of salt
- ½ cup peanut butter
- ½ cup jam or all-fruit jelly any variety
Slow Cooker Instructions
- Grease the liner of the crockpot with coconut oil or cooking spray.
- Add oats, water, milk, cinnamon, vanilla, maple syrup, and a dash of salt to the prepared crockpot and stir to combine.
- Place the lid on the slow cooker and cook for 6 hours on low for a firm texture and 8 hours on low for a softer texture. Alternatively, cook on high for 3-4 hours.
- Once the oats are tender, stir in the peanut butter and jelly. Serve with additional peanut butter and jam if desired.
- Bring 6 cups of water to a boil. Once boiling, reduce the heat to a simmer, add in 2 cups milk, the oats, and a dash of salt.
- Cook for 20 minutes, stirring frequently, or until thickened and oats are tender.
- Remove from the heat and stir in the maple syrup, vanilla extract, peanut butter, and jelly. Serve with additional peanut butter and jelly if desired.