Looking for a cozy breakfast that will keep you satisfied all morning long? This PB & J oatmeal packs 30g protein, 14g fiber, and 504 calories, with creamy peanut butter oats and a quick homemade raspberry chia jam.
This version starts with a creamy protein oatmeal base, with peanut butter swirled right in. Instead of store-bought jam, I make a quick raspberry chia jam using frozen raspberries and chia seeds. It takes about 5 minutes and adds just enough sweetness and texture to balance the peanut butter.
Finished with chopped peanuts and fresh raspberries, this is the kind of breakfast that keeps me full all morning and actually makes me look forward to eating oatmeal again.
Why You’ll Love These Hot Chocolate Protein Oats
- It tastes like a classic PB & J, but in warm, cozy oatmeal form
- Warm and comforting, perfect for cold mornings
- 30 grams of protein and 14 grams of fiber to keep you full and satisfied
- Made with simple, everyday ingredients
- Ready in just 10 minutes
- Easy to customize with your favorite toppings
Looking for another cozy oatmeal recipe? Try my Hot Chocolate Protein Oats.
Key Ingredients
- Rolled or quick oats: The base of these protein oats. Use gluten-free oats if you’re gluten-intolerant.
- Milk of choice: Creates a rich, cozy texture. Dairy or unsweetened plant milk both work well here.
- Vanilla protein powder: Adds protein and sweetness without any chalky texture. Simply Tera’s makes my favorite option.
- Peanut butter: Stirred directly into the oats so every bite is rich and nutty.
- Frozen raspberries: Break down quickly into a naturally sweet, vibrant jam.
- Chia seeds: Thicken the jam while adding fiber and a little texture.
Want something a little more indulgent for meal prep? You’ll love my High-Protein Almond Croissant Baked Oatmeal recipe.
How to Make This PB & J Oatmeal
This recipe starts with creamy protein oats, a quick homemade raspberry chia jam, and finishes with crunchy peanuts and fresh berries.
Cook the oats
Add the oats, milk, and a pinch of salt to a small saucepan and cook until thick and creamy, stirring occasionally. You want them soft but not soupy. Remove the oats from the heat and stir in the protein powder until smooth, then mix in the peanut butter so it melts right into the oats and turns everything extra creamy.
Make the raspberry chia jam
While the oats cook, simmer frozen raspberries in a small saucepan until they break down and release their juices. Stir in chia seeds and let the mixture thicken slightly, then take it off the heat.
Assemble the bowl
Transfer the oatmeal to a bowl, spoon the warm raspberry chia jam over the top, and gently swirl it in. Top with chopped peanuts and fresh raspberries, then enjoy while warm.
Looking to prep breakfasts ahead? Try these 11 High-Protein Breakfast Meal Prep Ideas.
Save this recipe
Love this recipe? Get it sent to your inbox.
Tips & Variations
Storage & Meal Prep
The raspberry chia jam can be made ahead and stored in an airtight container in the fridge for up to 5 days.
For best texture, cook the oatmeal fresh, but you can prep individual portions in advance and reheat with a splash of milk to loosen the oats. Store assembled oatmeal in the fridge for up to 3 days, and add fresh toppings just before serving.
FAQ
They can be. Just use certified gluten-free rolled oats and double-check that your protein powder is gluten-free.
Yep, use an unsweetened plant-based milk and a dairy-free vanilla protein powder to keep the recipe completely dairy-free.
Totally! Quick oats will cook faster and create a softer, less textured oatmeal, so reduce the cooking time slightly and watch closely to avoid overcooking.
High-Protein PB & J Oatmeal
Save this recipe
Love this recipe? Get it sent to your inbox.
Ingredients
Instructions
- In a small saucepan, combine ½ cup rolled oats, 1 cup milk of choice, and a pinch of salt. Cook over medium heat, stirring occasionally, until thick and creamy, about 5 to 7 minutes.You can also throw in a couple of fresh or frozen raspberries at this point if you want your oats to be berry flavored.
- Remove from heat and stir in ½ scoop vanilla protein powder until fully dissolved, then mix in 1 tbsp peanut butter until the oats are smooth and creamy.
- While the oats cook, make the jam. Add ½ cup frozen raspberries, 1 tbsp chia seeds, and a small splash of water to a small saucepan and cook over medium heat until the berries break down and release their juices, about 5 minutes.
- Transfer the oatmeal to a bowl. Spoon the raspberry chia jam over the top and swirl gently.Finish with chopped peanuts and fresh raspberries before serving (optional).
Nutrition
Notes
More recipes you’ll love
- High-Protein Cinnamon Roll Overnight Oats (34g Protein)
- Gooey Chocolate High-Protein Baked Oats with Greek Yogurt
- Almond Croissant Overnight Oats (40g Protein)
Pin this Recipe
Save this High-Protein PB & J Oatmeal to Pinterest so you can easily find it again later.
Sometimes I forget how easy it is to make a bowl of oatmeal and this version is anything but boring. Such a classic flavor combo but it never disappoints.