In a large bowl or in a mixer fitted with a paddle attachment, combine soft cream cheese and creamy peanut butter (and salt, if needed) until combined. Add powdered sugar and vanilla extract and mix until smooth. Set aside.
Bring water and salt to a boil. Add thick rolled oats, reduce heat, and cook 10-20 minutes (depending on the consistency you desire). Stir occasionally. Cover and remove from heat and let stand a few minutes.
Divide oats between four serving bowls. Drizzle peanut butter cream and marshmallow fluff over each bowl and top with chopped peanuts.