If I ever publish a cookbook, I think I’ll title it 365 Days of Oatmeal. No, I haven’t developed 365 good oatmeal recipes yet, but I’ll bet I can do it. Hmm…maybe I’ll start with 100 and work my way up.
Alright. Enough on my dreams of becoming a bonafide oatmeal aficionado. Let’s get to it, shall we?
Let’s talk oatmeal.
As you know, I typically set aside a portion of my weekend mornings to tinker with new oatmeal recipes. Yes, today is only Wednesday. But I was fortunate to have some extra time this morning. So guess what I did?
I baked an oatmeal. Not just any oatmeal, either. Peanut butter and jelly oatmeal. And not the kind with peanut butter and jelly globbed on top. This one is way more sophisticated.
Like a peanut butter and jelly sandwich gone wild.
Gooey, chunky peanut butter. Warm, bubbly mixed berry compote. Golden peanut butter streusel topping with a touch of sweet cinnamon. All couched in a bowl of pillowy, steamy oats.
Are you drooling? Maybe a little? I don’t blame you. It’s really that good.
Peanut Butter and Jelly Oatmeal with Peanut Butter Streusel Topping
1/2 cup Bob’s Red Mill Certified Gluten-Free Quick-Cooking Oats
3/4 cup water
3/4 cup-1cup mixed berries, frozen and thawed
handful dried cherries (optional, but recommended)
1 tsp agave nectar or maple syrup
1/4 tsp vanilla
1 tbsp gluten-free natural peanut butter
1/4 tsp cinnamon
1 tsp ground flaxseed meal (optional)
2 tbsp almond meal
1 tbsp brown rice flour
1/4 tsp vanilla
1/2 tbsp agave nectar or maple syrup
1/2 tbsp natural peanut butter
Preheat oven to 375 and lightly oil or spray a small ceramic baking dish. In a small saucepan, heat berries, dried cherries (if using), and agave or maple syrup over medium heat. Cook berries until a syrup starts to form (until the liquid in the pan lightly coats the back of a spoon), about 10 min. Remove from heat and pour berries into prepared baking dish.
In a small mixing bowl, combine oats, salt, cinnamon, ground flaxseed, vanilla, and 1/2 tbsp peanut butter. (If the peanut butter needs to be softened, microwave it for 20 seconds.) Stir to combine and spread on top of berries. Pour 3/4 cup water into baking dish.
In a small bowl, combine almond meal and brown rice flour. Add vanilla, agave or maple syrup, peanut butter, and cinnamon. Rub mixture between your fingertips to form crumbs. If the mix is too wet to break apart into crumbs, add almond meal by the 1/2 tsp until the right consistency is reached. Sprinkle crumbs on top of oats. Bake for 25 min.. Then, place under broiler for 2-3 min. to brown streusel topping.