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Creamy peanut butter oatmeal topped with blueberries, cinnamon, chopped peanuts and pecans
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Creamy Peanut Butter Oatmeal (Stovetop & Naturally Sweetened)

Thick, creamy peanut butter oatmeal that comes together in just 5 minutes for a quick yet cozy stovetop breakfast.
Prep Time1 minute
Cook Time4 minutes
Total Time5 minutes
Course: Breakfast
Servings: 1 bowl

Equipment

  • measuring cups and spoons
  • 1.5-2 quart saucepan

Ingredients

  • 1 cup plant milk
  • ¼ cup gluten-free quick oats (glyphosate free)
  • 2 tablespoons chia seeds
  • 1 heaping tablespoon natural crunchy peanut butter
  • 1 tablespoon pure dark maple syrup
  • 1 teaspoon pure vanilla extract
  • 2-3 dashes ground cinnamon
  • pinch salt

Toppings/Mix-Ins

  • chopped peanuts, pecans, frozen wild blueberries, additional drizzle of maple and/or peanut butter

Instructions

  • Add all of the ingredients to a small saucepan.
  • Place over medium heat and stir everything together. As the oatmeal warms, the peanut butter will melt into the milk and oats. Continue stirring for 3–4 minutes, or until the oatmeal reaches your desired consistency.
    For a thinner oatmeal, remove from the heat just before it reaches your ideal consistency, since the oats will continue to thicken as they cool.
  • Transfer to a bowl and top with chopped nuts, frozen wild blueberries, and/or an extra drizzle of peanut butter and maple syrup.

Notes

I don’t recommend reheating the oatmeal, as the texture becomes much thicker once chilled. However, leftovers can be stored covered in the refrigerator for 24–48 hours and enjoyed cold, similar to overnight oats.