Banana peanut butter oatmeal is a tasty breakfast option that combines ripe bananas, creamy peanut butter, and hearty oats. It’s a quick and nutritious recipe that offers a satisfying blend of flavors and textures, perfect for a filling start to your day.
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this easy recipe:
- Oats – You can use old-fashioned oats or quick-cooking oats that cook faster (they are just smaller). It all depends on what kind of texture you’re going for. Old-fashioned oats will be more chewy and noticeable while quick-cooking oats will make a creamier oatmeal.
- Milk – you can use cow milk or plant-based milk. You could also add half water and half milk.
- Bananas – This is a great recipe to use up those ripe bananas that are sitting on your counter. They make the oatmeal naturally sweet.
- Peanut butter – You can use creamy or crunchy peanut butter for this recipe (I used creamy natural peanut butter).
- Flavorings – vanilla extract, cinnamon.
- Sweetener – I used my favorite maple syrup. You can also use xylitol.
- Coconut oil – optional but I like adding it to my oatmeal recipes for its nutritional value and flavor. It also makes the oatmeal more creamy.
- Lemon juice – it may sound weird but it really is so good in this recipe. It brightens it up and prevents it from being heavy and bland.
Toppings – I like to use salted and roasted peanut and chocolate chunks. Sometimes I add crunchy sweet-sour pomegranate seeds which are really great with this recipe! They also add a pop of color.
See here our 50+ oatmeal topping ideas.
How to make it
STEP 1: Add oats, milk, maple syrup, vanilla, cinnamon, salt, and peanut butter into a medium/large pot.
STEP 2: Bring to a boil, reduce the heat to low, simmer uncovered for about 10 minutes, stirring from time to time, until soft. At first, the oatmeal will be very runny but after adding the remaining ingredients and during cooling it will thicken significantly.
STEP 3: Remove the pot from the heat, add coconut oil, lemon juice, and mashed bananas. After a minute or so, your oatmeal should have a perfect creamy, thick, but still pourable consistency.
STEP 4: Pour your oatmeal into bowls and top with your favorite toppings (I like a drizzle of peanut butter mixed with maple syrup, 1-2 chopped cubes of bittersweet chocolate, and roasted and salted peanuts for crunch).
Enjoy!
Storage
You can store the oatmeal in the fridge for up to 48 hours.
We always eat this oatmeal right after making it but if I plan on saving it for the next day, I will bring it once again to a boil after adding the bananas.
This recipe calls for adding bananas after the oatmeal has been cooked to preserve some of their nutritional value which is partially lost after cooking the bananas. It is also a way to cool your oatmeal quicker (by adding cold bananas to a very hot oatmeal).
Fresh bananas in the oatmeal will store better until the next day if they have been cooked a little.
This banana oatmeal makes a great make-ahead breakfast.
More delicious oatmeal recipes
- Strawberries and cream oatmeal
- Peach Oatmeal
- Banana Oatmeal
- Banana Blueberry Baked Oatmeal
- Banana oatmeal with passion fruit
- Apple Cinnamon Oatmeal
- Creamy coconut oatmeal with spiced pears
SEE OUR ALL OATMEAL RECIPES
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Banana Peanut Butter Oatmeal
Ingredients
- 2 cups (200g) old-fashioned oats
- 4 ¼ cups (1080ml) milk
- 3 tablespoons maple syrup or to your taste
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- pinch of salt
- 1/2 cup creamy peanut butter
- 2 tablespoons coconut oil
- 1 tablespoon lemon juice
- 4 medium bananas mashed with a fork
Instructions
- Add oats, milk, maple syrup, vanilla, cinnamon, salt, and peanut butter into a medium/large pot.
- Bring to a boil, reduce the heat to low, simmer uncovered for about 10 minutes, stirring from time to time, until soft. At first, the oatmeal will be very runny but after adding the remaining ingredients and during cooling it will thicken significantly.
- Remove the pot from the heat, add coconut oil, lemon juice, and mashed bananas. After a minute or so, your oatmeal should have a perfect creamy, thick, but still pourable consistency.
- Pour your oatmeal into bowls and top with your favorite toppings (I like a drizzle of peanut butter mixed with maple syrup, 1-2 chopped cubes of bittersweet chocolate, and roasted and salted peanuts for crunch).
- Enjoy!
Notes
- We always eat this oatmeal right after making it but if I plan on saving it for the next day, I will bring it once again to a boil after adding the bananas. This recipe calls for adding bananas after the oatmeal has been cooked to preserve some of their nutritional value which is partially lost after cooking the bananas. It is also a way to cool your oatmeal quicker (by adding cold bananas to a very hot oatmeal). Fresh bananas in the oatmeal will store better until the next day if they have been cooked a little.
- This recipe has a high milk-to-oats ratio because this is what we prefer – I like it when my oatmeal is not too thick – it should still be pourable when I add it to my bowl. If you want thicker oatmeal, add 1/2 cup less milk.
- This oatmeal is already pleasantly sweet with just mashed bananas but we like it extra sweet so I´m adding maple syrup. You can omit it if you´d like a less sweet oatmeal. You could also add fewer bananas.
- Coconut oil makes the oatmeal a little bit more creamy and adds a touch of coconut flavor. You can omit it if you don´t have it on hand.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
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