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Peanut Butter and Jelly Breakfast Bowls with Grape Jam

Natalie Paramore
Course Breakfast
Servings 2 servings


  • 2 1/2 cups of Divine Flavor Red Seedless Grapes
  • 1 cup rolled oats
  • 1 cup milk of choice
  • 1 cup yogurt
  • 1 tablespoon of peanut butter
  • 1 teaspoon honey
  • 1 teaspoon cinnamon


  • In a mixing bowl combine oats with milk, yogurt, honey and cinnamon. Leave in sealed
  • container overnight.
  • Place 2 cups of whole grapes into a medium sized pot. Heat over medium heat for about
  • minutes, stirring frequently until grapes have burst and juices are reduced by about
  • half.
  • Let grape jelly cool slightly. Can be placed in an air-tight container in fridge for up to a
  • week.
  • Divide oats into serving bowls and top with peanut butter and grape jelly. Slice remaining
  • grapes in half and place on top of the oats. Eat immediately or refrigerated in sealed
  • container for breakfast for the week!