Peanut Butter and Jelly Breakfast Smoothie

This delicious breakfast smoothie will challenge everything you thought you knew about a classic PB&J.


Peanut butter and jelly is traditionally two things: and sandwich and a lunch food. Prepare to hear the sound of conventions shattering and your tastebuds thanking you! In this recipe, all your preconceived notions of the classic PB&J will be turned upside when it is made into a breakfast smoothie. With cooked oats, peanut butter, and banana slices (optional, just like on the sandwich), it’s incredibly creamy. Frozen raspberries and a spoonful of raspberry jam make it bright and sweet. It’s hearty enough to stick to your ribs all morning, but not overly heavy. I like to use oat milk as the base, but this smoothie would work well with just about any dairy or non-dairy milk you like to drink. It’s like a PB&J sandwich and a glass of milk all in one.


Peanut Butter and Jelly Breakfast Smoothie
Recipe Type: Breakfast
Serves: 2 smoothies
  • 2 cups milk of your choice
  • 2 cups frozen raspberries
  • 1 frozen banana, sliced (optional)
  • ¼ cup cooked oatmeal
  • 2 rounded tablespoons peanut butter
  • 2 tablespoons raspberry jam
  1. Combine all ingredients in blender and blend until perfectly smooth.
  2. Divide between two glasses and serve immediately.


Carolyn Cope

Carolyn is the voice behind the popular blog Umami Girl and writes frequently for other food-related publications. Equal parts live-to-eat and eat-to-live, she holds certificates from both the French Culinary Institute and the eCornell Plant-Based Nutrition program. Carolyn has lived and worked in New York and London and currently resides with her husband and two daughters in a sweet little seaside town in New Jersey.

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