Steel-Cut PBJ Oatmeal with Raspberry Chia Jam

PBJ sandwiches were one of my favorite foods growing up. I still love that flavor combination to this day, even in oatmeal form. Peanut butter is stirred into steel-cut oats, making them extra creamy, and a sprinkle of chopped peanuts on top adds a little crunch. The jam is a no-cook affair—it’s thickened with chia seeds, and you can make it with frozen raspberries year-round.

Cuisine

Modern

Course

Breakfast

Difficulty

Medium

Duration

15-30 min

Diet

Vegan

Cooking Technique

Sauté

Keywords

15-30 min, 4-6 servings, agave nectar, breakfast, chia seeds, Coco Morante, coconut oil, contributed, cook 27 min, fine sea salt, frozen raspberries, medium, modern, prep 0 min, roasted salted peanuts, sauté, smooth natural peanut butter, steel cut oats, vegan, water

Prep Time

0 min

Cook Time

27 min

Servings

4-6 Servings

Ingredients

12 oz frozen raspberries
1/4 cup agave nectar
1 tbsp chia seeds
1 pinch fine sea salt
2 tbsp coconut oil
1 1/2 cups steel cut oats
4 1/2 cups Water
1/4 cup smooth natural peanut butter
1/2 cup roasted salted peanuts

Instructions

To make the jam: In a bowl, combine the thawed raspberries, agave, chia seeds, and salt. Stir for about 1 minute, until the raspberries are mostly broken up, the agave nectar is dissolved, and the chia seeds are distributed evenly throughout. Cover and transfer to the refrigerator to firm up for at least 2 hours, or up to overnight. The jam will keep in an airtight container, refrigerated, for up to 1 week. Stir once more before serving.
To make the oatmeal: Select the Sauté setting on the Instant Pot, add the coconut oil, and melt. Add the oats and cook, stirring often, for about 5 minutes, until the oats are aromatic and lightly toasted. Stir in the water, using a wooden spoon to nudge any browned bits from the bottom of the pot, and making sure all of the oats are submerged in the liquid.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Porridge setting and set the cooking time for 12 minutes at High pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the peanut butter, as well as any liquid sitting on top of the oatmeal.
To serve, ladle the oatmeal into bowls and serve with a dollop of jam swirled in and the chopped peanuts sprinkled on top.