PB & J Breakfast Bowl

By: Jill Silverman Hough

  • Yield:

    4 Servings

  • Course:




  • 2 cup oats
  • 1/2 cup peanut butter
  • 1/4 cup raspberry, blackberry, strawberry, or other favorite berry jam or preserves
  • 2 cups fresh raspberries, blackberries, sliced strawberries, or a combination
  • 1/4 cup roasted and chopped salted peanuts
  • milk, for serving, (optional)



  1. In a medium saucepan, cook the oats according to package directions, stirring in the peanut butter during the last few minutes of cooking.
  2. Arrange the oatmeal in bowls. Spoon or spread 1 tablespoon of the jam on each bowl and arrange the berries and peanuts on top. Serve with milk along side, if using.