Peanut butter oatmeal with cinnamon, apples and walnuts is a healthy, hearty and delicious fall breakfast! This 10-minute recipe is sure to warm you up and fuel your morning! (GF, DF, V)
This post is sponsored by PB2 Foods. As always, all thoughts and opinions are my own.
We are finally into fall weather and cool days here in N.C., and I am so thrilled!
I’ve got my pumpkins out, my blankets on standby and all the cozy foods planned. And that means cozy breakfasts too!
You guys know I love me some healthy oatmeal recipes right?
We eat SO much oatmeal in my house!
Overnight oats, baked oatmeal, slow cooker steel cut oatmeal, oatmeal cookies and on and on.
I always have old fashioned rolled oats, quick cook oats and steel cut oats on hand.
All the oatmeal, all the ways.
You know what else we eat a ton of every week? Peanut butter.
So today, I’ve combined those two favorites in this peanut butter oatmeal with cinnamon, apples and walnuts.
This oatmeal is perfectly sweet and balanced with a bit of savory from the nuts. It’s creamy, warm and oh so delicious.
It’s also super festive for apple season and chilly fall mornings. The warmth that the cinnamon brings is so comforting, too.
It’s a great way to wake up and start your day!
AND it only takes 10 minutes to make. That’s what I’m talking about! 🙌
Plus, it’s a really healthy breakfast. We’ve got whole grains from the oats, a dose of fruit with the apples and some protein from the peanut butter and walnuts. Helps keep me full and fueled for the morning.
Also, we are doubling down on the healthfulness here because we are using PB2 Pre- and Probiotic powdered peanut butter from PB2 Foods.
Yup, it’s got prebiotics and probiotics mixed in, so we’re doing our digestive systems a proper.
(Keep reading for more on that.)
AND this recipe is gluten-free, dairy-free and vegan, so it works for all kinds of diets and lifestyles.
Now, I’ve got some notes, tips and substitutions coming up below on how to make peanut butter oatmeal. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making peanut butter oatmeal:
- I use old fashioned rolled oats for this recipe. If you want to substitute steel cut oats or quick cook oats, you’ll need to follow the cooking instructions on your package. Add the mix-ins with just a few minutes of cook time left so they can get incorporated.
- I use half milk and half water to cook the oats. It has a great creaminess that way. However, you can certainly use all milk or all water.
- Regular 2%, 1% or skim milk are all fine here, as are milk substitutes. I often use soy milk for our oatmeal because it adds a nice hint of sweetness. Go this route if you need the recipe to be dairy-free and/or vegan.
- The recipe calls for folding the apples into the oatmeal so they cook down and soften a little. The walnuts do too at the end to let them soften just a bit.
- However, you could reserve those and just top the oatmeal if you want to keep the apple and walnuts fresh and crunchy.
(And keep reading because you know I’ve got tons of other topping ideas for you too.)
Final note, I always make this stove-top because it allows me to get just the right consistency and manage when I add the apples and walnuts.
However, I think you could easily adapt this for a single microwave oatmeal.
Microwave instructions for peanut butter oatmeal:
– You’ll want to halve the amount of milk, water and oats and place them in a medium microwave-safe dish. (It needs to be big and deep enough that your oatmeal doesn’t bubble over as it cooks.)
– I’d recommend starting with microwaving for 2 minutes and 30 seconds on a reduced power (I cut mine down to 70% power).
– At that point, you can stir in the PB2 powder, cinnamon, salt and apples. Microwave another 15-30 seconds until cooked. Stir the walnuts into the hot oatmeal then let it all sit for a couple of minutes before adding your toppings.
Done and ready to eat!
Oh, if you are new to PB2 or powdered peanut butter, here’s the deal.
All about PB2
It’s a dry, powdered form of peanut butter that makes it really easy to carry and travel with.
To mix it up into peanut butter, you just need to add 1 1/2 tablespoons of water (or another liquid) per 2 tablespoons of PB2. That’s it!
(Though sometimes I do a little extra powder to make mine thicker. Depends on how you want to use it.)
The base of all of their products is roasted peanuts, sugar and salt and from there they sometimes add flavorings (like for their cocoa or vanilla flavors).
The PB2 here, with both pre and priorities added, has monk fruit for a sweetener, so it’s made with no added sugar. It’s got 6 grams of plant protein per serving and is just 60 calories per serving.
And I love that it’s good for the gut! (I’m a health and nutrition editor, so I get all nerdy about things like the gut microbiome. 🤓)
Now, of course, it doesn’t taste exactly the same as regular peanut butter. But as someone who has tried and used and enjoyed peanut butter substitutes in the past, I’m thrilled to find one that’s so wholesome. (And so low-calorie so I can enjoy it even more!)
You may be able to find PB2 in your local store and it’s also available on Amazon and soon at Walmart.com.
Back to our breakfast oatmeal.
Let’s talk toppings. Cause you know I love me some toppings on ALL the foods!
We’ve got some repeats here of what goes into the oatmeal because adding them fresh on top gives some great texture. I’ve also got some other fun ideas if you want to jazz up this oatmeal recipe even more.
Topping ideas for peanut butter oatmeal:
- Diced fresh apples
- Chopped walnuts
- Sprinkle of cinnamon
- Dollop of peanut butter
- Drizzle of honey
- Sprinkle of brown sugar
- Mini chocolate chips
- Sliced fresh fruit (such as bananas or strawberries)
- Raisins or other dried fruit
- Cooked, crumbled bacon
I hope you’ll join me in the oatmeal craze and fix yourself a hearty, healthy, comforting breakfast that’s just perfect for fall and the flavors of the season.
(Oh, and check out some of my other favorite oatmeal breakfast recipes below.)
- 1 cup milk of choice
- 1 cup water
- 1 cup old fashioned oats
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 cup PB2 powdered peanut butter (see notes)
- 1/2 cup chopped apple
- 1/2 cup chopped walnuts
- Extra chopped apples, chopped walnuts, sprinkle of cinnamon, dollop of peanut butter, drizzle of honey, mini chocolate chips, fresh or dried fruit, etc.
- Bring milk and water to a boil in a medium sauce pan over medium-high heat.
- Stir in oats, cinnamon, salt and PB2 powder. Stir well and reduce heat to medium. Cook for 3 minutes.
- Stir in apples to allow them to soften a little. Cook an additional 2-3 minutes, until the oatmeal is ready.
- Stir in the walnuts, then turn off the heat and let sit for a few minutes, to allow the oatmeal to thicken up.
- Divide the oatmeal into two bowls, add desired toppings and enjoy!
I use the equivalent of 1/4 cup of peanut butter in this recipe to go into the oatmeal. I recommend you make some extra of the PB2 mixture to use for adding some peanut butter on top of your bowl.
I use old fashioned rolled oats for this recipe. If you want to substitute steel cut oats or quick cook oats, you’ll need to follow the cooking instructions on your package. Add these mix-ins with just a few minutes of cook time left so they can get well-incorporated.
I use half milk and half water to cook the oats. It has a great creaminess. However, you can certainly use all milk or all water.
Regular 2%, 1% or skim milk are all fine here, as are milk substitutes. I often use soy milk for our oatmeal because it adds a nice hint of sweetness.
The recipe calls for folding the apples into the oatmeal so they cook down and soften a little. The walnuts do too at the end to let them soften just a bit. However, you could reserve those and just top the oatmeal if you want to keep the apple and walnuts fresh and crunchy.
Amount Per Serving: Calories: 474Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 11mgSodium: 223mgCarbohydrates: 43gFiber: 7gSugar: 4gProtein: 21g