My perfect breakfast | PB&J baked oatmeal

Tuesday, 23 June 2015

It took me a while to come around to the idea of peanut butter and jam / fruit together. One day I took a deep breath and went for it. Now I'm obsessed. America has got it right, for sure.

This is my take on a peanut butter and jelly sandwich, but in breakfast form. And not a sandwich. But you get the gist.

This is, by far, the breakfast I make most often. It's quick to prepare, tastes amazing and keeps me full for hours. 

Porridge oats
Baking powder
White chocolate chips
Peanut butter
Almond milk
Flaked almonds

Grease an ovenproof bowl and preheat your oven to 180 degrees. Add your porridge oats to the bowl. I find a small cup of oats makes the perfect amount for me, but use the amount that works for you. Add a pinch of baking powder (1/4 of a tsp roughly) and stir into the oats, followed by the raspberries, white chocolate chips (to taste) and enough almond milk to cover the oats. Top with a few dollops of peanut butter (I stir them in a little bit) and the flaked almonds. Pop in the oven for 20 mins. If you're feeling wild, you could add a few more chocolate chips to the top when it comes out of the oven.

Something about the salty peanut butter, with the tartness of the raspberries and sweet chocolate chips just works. What toppings do you add to your porridge?


  1. I keep meaning to try baked oatmeal but never seem to get around to it. PBJ is the favourite toast topping of my husband and our three year old so I'll have to surprise them with this on the weekend! #recipeoftheweek

  2. This sounds gorgeous! I'm not a fan of traditional porridge but I wonder if I might like baked oatmeal! x

    1. It's very different, so possibly you would. The texture is much drier. I like both though, so probably not much help ;) x