Oatmeal doesn’t get the credit it deserves. I have to admit, I’ve been known to write off oatmeal myself. My childhood memories of oatmeal are limited to instant oatmeal packets flavored with sugar and dried fruit. They tasted so manufactured and always left me craving a more substantial breakfast to get me through the school day. I am happy to report that I’ve given oatmeal another shot!
Maybe you’ve tried my Carrot Cake Oatmeal in the Instant Pot or my Vegan Blueberry Pie Baked Oatmeal recipe? If you’re an oatmeal lover, you must. This time around, I made oatmeal on the stovetop and added a swirl of nut butter and homemade jam. This Peanut Butter and Raspberry Chia Jam Vegan Oatmeal has quickly become my new favorite sweet breakfast.
I say this is my favorite sweet breakfast because I’m still a savory breakfast gal at heart. In fact, I’m a savory gal at every meal. This oatmeal, though, this I can see myself working into regular rotation. It’s fast, easy, and tastes like a peanut butter and jelly sandwich, except 100x better. This vegan breakfast recipe is also super adaptable to what you have in your kitchen, which at the time of this blog, is of critical importance. It can be hard to find what you need at the grocery store, if you’re well enough to go at all.
Don’t have peanut butter or have a peanut allergy? Almond butter, cashew butter, and sunflower seed butter would all work beautifully. Don’t have frozen raspberries? Strawberries, blueberries, or blackberries (or a combination!) would taste amazing. Dig in your freezer and see what you can come up with. I made this oatmeal with vanilla almond milk, but you can use your favorite non-dairy milk or whatever you happen to have at home already.
I realize chia seeds aren’t a pantry staple for everyone. If you don’t have them, don’t feel like you need to rush out and get some. The raspberry (or blueberry or strawberry) jam will be just as delicious without chia seeds. Though, you may need to simmer the jam a little bit longer for it to thicken up and get to a consistency you like. I’ll be curious to see how you get creative with this recipe! If you make it, be sure to post a photo on Instagram and tag us so we can see what you’re cooking.Print
- 2 cups frozen raspberries (plus more for garnish)
- 1 tablespoon water
- 1 tablespoon maple syrup
- Pinch of salt
- 2 tablespoons chia seeds (plus more for garnish)
- 1 cup old fashioned oats
- 2 cups unsweetened vanilla almond milk
- ¼ cup creamy unsalted peanut butter, divided
- Combine the frozen raspberries, water, maple syrup, and a pinch of salt in a small saucepan. Turn heat to low and simmer gently for 5 to 10 minutes, until the raspberries have cooked down and the mixture has thickened slightly. Remove from heat and stir in the chia seeds.
- In a larger saucepan, combine the old fashioned oats and almond milk. Bring to a boil, then reduce the heat and simmer for 5 to 7 minutes, until the mixture has thickened and the oats are cooked through. Remove the oatmeal from heat and stir in half of the peanut butter.
- To serve, divide the oatmeal between three bowls. Top with the remaining peanut butter and a swirl of raspberry chia jam. Garnish with more raspberries and sprinkle with more chia seeds. Enjoy warm.
Leftover jam and oatmeal will keep in the fridge for a couple of days (store them in separate containers). Just add a splash of almond milk before heating up your breakfast to rehydrate the oats.