Whether made in the crockpot or on the stove, you will love this recipe for PB & J Oatmeal. Tender oats are swirled with creamy peanut butter and jam, resulting in steel-cut oats that taste like a peanut butter and jelly sandwich.
3cupsmilkany variety (2 cups if using stove method)
1teaspoon vanilla extract
1teaspoon cinnamon
2tablespoonsmaple syrupor honey
dash of salt
½cuppeanut butter
½cupjam or all-fruit jellyany variety
Instructions
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.
Stovetop Instructions
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.
Notes
Oats: This recipe is designed to be used with regular steel-cut oats, not quick-cooking steel-cut oats or rolled oats. Jam: Use any variety of jam or jelly you like. Peanut Butter: Creamy or crunchy peanut butter both work. If you would like your oatmeal thinner, use 8 cups of liquid (5 cups water, 3 cups milk), if you would like thicker oatmeal, use 6 cups of liquid (4 cups of water, 2 cups of milk). Storage: Store leftover oatmeal in an airtight container for up to 5 days in the refrigerator. Reheat individual servings as desired.