PB&J Porridge (peanut butter porridge with raspberry compote)

Ingredients

• 50 g (1/2 cup)rolled porridge oats
• 300 ml (1 1/4 cups)unsweetened almond milk (or other milk of your choice)
• 15 ml (1 Tbsp)peanut butter (smooth or crunchy)
• 2.5 ml (1/2 tsp)vanilla extract
• 5 ml (1 tsp)maple syrup or agave
• 80 g (3 oz)frozen raspberries (fresh is fine too)
• 5 ml (1 tsp)maple syrup or agave
• 5 ml (1 tsp)water

Instructions

1. 1

   Cook the porridge

   Put the oats, milk, peanut butter, vanilla and maple syrup in a pan and stir to combine. Bring to a simmer, then lower the heat and cook gently for about 5 minutes, stirring regularly, until it reaches your preferred thickness. Stir in a little more milk or water if needed.

2. 2

   Make the compote

   Meanwhile, put the raspberries, maple syrup and water in a small pan. Bring to a simmer and cook gently for about 5 minutes, until the berries have started to break down.

3. 3

   Serve the porridge

   Spoon the porridge into a bowl and top with the raspberry compote. Add a drizzle of maple syrup if needed.

What is PB&J porridge?

It is a bowl of oat porridge inspired by the peanut butter and jelly sandwich, pairing creamy peanut butter with fruit. Porridge is a familiar British breakfast, while the PB&J combination gives this version its sweet-tart topping.

Cooking the peanut butter into the oats makes the base creamy and savoury-sweet. A quick raspberry compote brings brightness without needing a separate jam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 424 calories, 0g protein, 0g carbs, 0g fat.

The oats provide most of the carbohydrates, while the peanut butter and milk contribute fat and some protein; the raspberries add fruit and fibre. To balance the bowl, serve it with extra fruit or pair it with an unsweetened yoghurt if that suits your meal.

The porridge ingredients

Oats: Rolled porridge oats cook quickly and give the bowl a soft, substantial texture. Stirring as they simmer helps them cook evenly.

Milk: Unsweetened almond milk keeps the flavour mild, but another milk of your choice works too. Add a little extra if the porridge becomes thicker than you like.

Stir in the peanut butter

Peanut butter: Stir it into the pan with the oats and milk so it disperses through the porridge as it heats. Smooth peanut butter blends in easily, while crunchy gives the finished bowl a little texture.

Sweetener: The maple syrup or agave adds sweetness to the oat mixture. Since the compote is sweetened separately, taste the finished bowl before adding any extra drizzle.

Keep the heat gentle

Simmer: Once the pan reaches a simmer, turn the heat down and stir regularly for about 5 minutes. A gentle heat helps prevent the oats or milk from catching on the bottom.

Consistency: Stop cooking when the porridge is as thick as you prefer. If it tightens too much, loosen it with a small splash of milk or water.

Cook the raspberry compote

Raspberries: Frozen berries can go straight into the small pan, and fresh ones work too. Simmer them with the water and sweetener for about 5 minutes, until they begin to break down.

Texture: The compote should still look spoonable, with some berries retaining their shape. It will soften further as it sits on the hot porridge.

Serve it warm

Topping: Spoon the compote over the porridge just before serving to keep the tart fruit distinct from the creamy oat base. A little extra maple syrup is optional.

Pairing: The bowl is a complete breakfast on its own, or serve it with fresh fruit alongside. If you want a contrasting texture, add a small handful of chopped nuts.

Recipe notes & tips

• Stir frequently as the porridge simmers so the oats do not stick to the pan.
• Use a small pan for the compote so the berries and liquid stay together as they cook.
• Add extra milk a splash at a time if the porridge gets too thick.
• Taste the compote before serving and add the optional extra drizzle only if you want more sweetness.
• Serve as soon as the porridge and compote are ready for the creamiest texture.

Variations

• Use another milk: Swap the almond milk for a milk of your choice.
• Choose crunchy peanut butter: Use it for extra texture in the oat base.
• Try fresh berries: Replace the frozen raspberries with fresh ones.
• Change the fruit: Cook another soft berry with the same maple syrup and water method.
• Adjust the sweetness: Use less maple syrup or agave in either the porridge or compote.

Common mistakes to avoid

• High heat: The porridge can catch on the bottom; lower the heat after it reaches a simmer.
• Skipping the stirring: Oats can cook unevenly; stir regularly while they simmer.
• Cooking until very stiff: The porridge thickens as it stands; stop at your preferred consistency and loosen it with milk or water if needed.
• Expecting whole berries: The raspberries are meant to soften; simmer them until they begin to break down, about 5 minutes.
• Over-sweetening: Both parts contain sweetener; taste before adding the optional finishing drizzle.

How to store

This porridge is best eaten freshly made. If needed, refrigerate leftovers in a covered container and use within 2 days; reheat gently in a pan or microwave with a splash of milk or water, stirring until hot.

Frequently asked questions