PEANUT BUTTER AND JELLY OATMEAL

Wish I thought of this sooner

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 for better control of the sugar in the recipe. Brown sugar recalls 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.

2–4 SERVINGS / 10 MINUTES

INGREDIENTS

1½ cups whole milk*

¼ cup unsweetened smooth peanut butter

2 Tbsp. brown sugar

½ tsp. Diamond Crystal kosher salt

1 cup old-fashioned oats

Strawberry-rhubarb jam*

Crushed salted dry-roasted peanuts, for serving

*Instead of…

Whole milk, use 1½ cups unsweetened nut milk or water

Strawberry-rhubarb jam, use any preferred jam or compote

METHOD

Bring milk, peanut butter, brown sugar, and kosher salt to a gentle simmer in a small saucepan over medium heat, stirring to dissolve peanut butter. Add oats and cook, stirring occasionally, until oats are tender and mixture is thick but pourable, about 5 minutes.

Divide oatmeal among bowls. Top each with a generous dollop of jam and crushed salted dry-roasted peanuts.

This recipe was originally developed for Bon Appetit.