Peanut butter and jam oatmeal

Prep 10 min
Total 25 min
Serves 4

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1 1/3 cups
frozen raspberries, thawed
1/4 cup
2 1/2 cups
milk, or water
1 cup
quick oats
1/3 cup
natural smooth peanut butter
1/8 tsp


  • MASH raspberries very well in a small bowl. Stir in honey.
  • WHISK eggs with milk and oats in a medium saucepan and set over medium-low. Cook, stirring occasionally, until very creamy, about 15 min. Stir in peanut butter and salt.
  • DIVIDE among 4 bowls. Swirl in raspberry compote.



Calories 433, Protein 19 g, Carbohydrates 51 g, Fat 19 g, Fibre 7 g, Sodium 198 mg.

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