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vegan oatmeal

Peanut Butter and Raspberry Chia Jam Vegan Oatmeal

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  • Author: Kate Kasbee
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 3 servings 1x
  • Category: breakfast
  • Method: stovetop
  • Diet: Vegan


This Peanut Butter and Raspberry Chia Jam Vegan Oatmeal tastes just like a peanut butter and jelly sandwich, except a hundred times better!


  • 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


  1. 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.
  2. 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.
  3. 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.


  • Serving Size:
  • Calories: 363
  • Sugar: 10.4 g
  • Sodium: 325 mg
  • Fat: 16.2 g
  • Carbohydrates: 43.1 g
  • Protein: 11.7 g
  • Cholesterol: 0 mg