PB & J Breakfast Bowls

By: Jill Silverman Hough


2 cups of oats
1/2 cup of peanut butter
1/4 cup of raspberry, blackberry, strawberry, or other favorite berry jam or preserves
2 cups of fresh raspberries, blackberries, sliced strawberries, or a combination
1/4 cup of roasted and chopped salted peanuts
milk, for serving (optional)


  1. In a medium Circulon Momentum Dutch oven, cook the oats according to package directions, stirring in the peanut butter during the last few minutes of cooking.
  2. Arrange the oatmeal in bowls. Spoon or spread 1 tablespoon of the jam on each bowl and arrange the berries and peanuts on top. Serve with milk along side, if using.