Warm Peanut Butter & Jam Stovetop Oatmeal

There’s something so comforting about starting the day with a warm bowl of oatmeal, isn’t there? This Peanut Butter & Jam Oatmeal has quickly become one of my favorite ways to cozy up on chilly mornings.

It’s the perfect balance of creamy, nutty, and fruity goodness all in one bowl. Made right on the stovetop, this oatmeal bowl is a nostalgic twist on a classic PB&J sandwich—just in a spoonable, heartwarming form.

Plus, it’s so easy to whip up, you’ll be enjoying it in no time!

I love swirling the jam and raspberries into the warm, creamy oats and watching it melt into ribbons of sweetness. It’s simple, wholesome, and feels like a big hug in a bowl.

This recipe is because it feels like home. There’s just something about the way peanut butter melts into warm, creamy oats, creating that rich, nutty base.

Warm Peanut Butter & Jam Oatmeal

This recipe makes enough to feed two people with a satisfying portion of oatmeal, jam and toppings. If you need more, just double the ingredients for additional servings.

Ingredients For Peanut Butter & Jam Oatmeal

• 2 cups milk of your choice. See my list of milk ideas for oats for more options.
• 1 cup steel cut oats
• 3 tbsp peanut butter
• 2 tbsp real honey
• 1/2 tsp real vanilla
• 1 pinch Celtic sea salt
• 1/4 cup raspberry jam or jelly
• 1/2 cup fresh raspberries for topping

Instructions For Peanut Butter & Jam Oatmeal

1. In a saucepan, add the milk & oats. Bring to a boil.
2. Once it has started boiling, put the heat down to low and cook for about 7 minutes stirring occasionally. If you are using old fashioned oats, they will cook more quickly, about 5 minutes.
3. Add in the peanut butter, honey, vanilla and sea salt and give it a stir while it’s still hot.
4. Check the consistency of your oats, add more milk if you want your porridge more creamy instead of thick.
5. Add the jam on top and swirl it into the oats a bit.
6. Top off with your raspberries and drizzle of peanut butter.

Tips for making Peanut Butter & Jam Oatmeal

Add the peanut butter when the oats are still hot.

To get that perfectly smooth peanut butter texture without clumps, add it to the oatmeal while the oats are still hot, so it melts into the oatmeal evenly.

The best peanut butter to use is the organic kind that you have to stir. That type of peanut butter has a nice flowy texture instead of the hard kind.

Cook on low

When making stovetop oatmeal, keeping the heat on low and letting the oats simmer gently is key. This gives the oats time to fully absorb the liquid and soften without burning or turning too mushy.

Swirl in the jam last

For the perfect jam-to-oat ratio, I recommend spooning in the jam toward the end of cooking, but don’t stir it in right away. Instead, let the jam gently melt into the oatmeal. This creates ribbons of sweetness throughout the bowl.

Try different types of honey for your oats

Honey has different flavors depending on the region and what the bees are feeding on.

Clover Honey – Light and mild, clover honey is one of the most common and versatile types of honey. It has a gentle flavor and works well in baking, teas, and everyday use.

Manuka Honey – Known for its rich, earthy taste, Manuka honey is made from the nectar of the Manuka bush in New Zealand. It’s pretty pricey, so it’s definately a splurge!

Buckwheat Honey – Dark and robust, buckwheat honey has a strong, molasses-like flavor. I use it in recipes where a deeper, more intense sweetness is needed.

Wildflower Honey – This honey is made from the nectar of various wildflowers, and its flavor can vary depending on the region and season. It tends to be aromatic and slightly tangy.

Thank you so much for reading! I hope you enjoy making and eating this easy peanut butter and jelly oats bowl as much as I do.

If you try any fun variations or adjustments to the recipe, feel free to share them—I’m always looking for new ideas!

Let me know in the comments or on social media how you put your own twist on this dish.

More Peanut Butter Recipes

Peanut butter and banana overnight oats