Breakfast/ Oatmeal recipes/ sweet breakfast

Banana peanut butter oatmeal with pomegranate

22 April 2018 | Last Updated: 5 May 2020

A quick and delicious breakfast? The easiest way is to make oatmeal 🙂 This banana peanut butter oatmeal with pomegranate is really tasty. I think I don’t need to convince anyone to a banana-peanut butter combination, but here it’s also the other ingredients that take this oatmeal over the top. I added some coconut oil (it will make the porridge more creamy and flavorful), maple syrup, and just enough lemon juice to balance the sweetness. I sprinkled the oatmeal with sweet, sour, and crunchy pomegranate seeds on top (although they’re optional)!

I’m sure you’ll love it!

close up shot on banana peanut butter oatmeal sprinkled with pomegranate seeds on top, in a grey bowl

My other oatmeal recipes you may like:

Ingredients:

  • What kind of oat are best: This depends on your preferences and how much time you have in the morning. The bigger, traditional rolled oat takes about 8-10 minutes to become soft, and the smaller quick-cooking thin-rolled oat takes about 3 minutes. The bigger rolled out have more texture and bite to them, the smaller oats’ texture is almost not noticeable.
  • What kind of milk to use: I used cow’s milk but, and kind of vegetable milk that you like can also be used. You could also use just water but the oatmeal will be less creamy.
  • Try to use ripe bananas if you can. Your oatmeal will be naturally sweeter (you can add a little less maple syrup).
  • Instead of lemon juice, you can use lime juice. This ingredient can not be omitted or the oatmeal will be heavy and bland.
  • Coconut oil – is optional (can be omitted) but it adds amazing creaminess and flavor to the oatmeal.
  • Pomegranate seed – this is an optional topping. They add a pop of color, crunch, and sweet-sour flavor to the oatmeal.
banana peanut butter oatmeal ingredients

How to make banana peanut butter oatmeal step-by-step:

adding milk to the oats, cooking the oatmeal

STEP 1: Add 1 cup oats and 2.5 cups of milk into a medium saucepan. Bring to a boil, reduce the heat to low, simmer uncovered for about 10 minutes (or if using quick/thin-rolled oats for about 3 minutes), stirring from time to time, until soft. At first, the oatmeal will be very thin but after adding the remaining ingredients and during cooling it will thicken significantly.

STEP 2: Remove the pot from the heat, add the 3 Tbsp of peanut butter, 3 Tbsp of coconut oil, 3 Tbsp of maple syrup, 3 Tbsp of lemon juice, and a pinch of salt, stir until combined.

bananas being added to the oatmeal, oatmeal is being sprinkled with pomegranate seeds

STEP 3: Stir in 2 mashed with a fork bananas.

STEP 4: Divide equally between two bowls, sprinkle pomegranate seeds on top.

Enjoy!

Adjust it to your liking:

The oatmeal should be sweet and sour, with a noticeable banana, peanut butter, and coconut flavor.

Season it with more maple syrup if it’s not sweet enough or with more lemon/lime juice if it feels to heavy and bland.

Storage / How to make it ahead:

  • Storage: If you want to store the oatmeal and eat it the next day, bring it to the boil first (the bananas are uncooked as per the recipe). Store in the fridge for up to 2 days. The oatmeal will significantly thicken so add a little more milk or water to thin it out then heat until warm. In terms of taste, it tastes the same but the consistency is more mushy.
  • Freezing: This oatmeal can also be frozen. Freeze for up to 6 months, thaw in the fridge then heat until warm.
2 bowl with banana peanut butter oatmeal with pomegranate seeds on top

Banana peanut butter oatmeal with pomegranate

Creamy and sweet peanut butter banana oatmeal sprinkled with sweet-sour and crunchy pomegranate seeds, that will make you feel full for a long time.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 866kcal
Author Aleksandra

Ingredients

  • 1 cup rolled oats 100 g / 3.5 oz, or quick/thin-rolled oats
  • 2.5 cups milk cow or vegetable milk, 625 ml
  • 3 tablespoons peanut butter smooth
  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 3 tablespoons lemon juice
  • pinch of salt
  • 2 bananas mashed with a fork
  • seeds from a ½ pomegranate for sprinkling

Instructions

  • Add oats and milk into a medium saucepan. Bring to a boil, reduce the heat to low, simmer uncovered for about 10 minutes (or if using quick/thin-rolled oats for about 3 minutes), stirring from time to time, until soft. At first, the oatmeal will be very thin but after adding the remaining ingredients and during cooling it will thicken significantly.
  • Remove the pot from the heat, add the peanut butter, coconut oil, maple syrup, lemon juice and a pinch of salt, stir until combined.
  • Stir in the mashed bananas, season to taste with more maple syrup and lemon juice if needed. The oatmeal should be sweet and sour, with a noticeable banana, peanut butter, and coconut flavor.
  • Divide equally between two bowls, sprinkle pomegranate seeds on top.
  • Enjoy!

Notes

  • Ingredient substitutions:
    • What kind of oat are best: This depends on your preferences and how much time you have in the morning. The bigger, traditional rolled oats take about 8-10 minutes to become soft, and the smaller quick-cooking thin-rolled oat takes about 3 minutes. The bigger rolled out have more texture and bite to them, the smaller oats’ texture is almost not noticeable.
    • What kind of milk to use: I used cow’s milk but, and kind of vegetable milk that you like can also be used. You could also use just water but the oatmeal will be less creamy.
    • Try to use ripe bananas if you can. Your oatmeal will be naturally sweeter (you can add a little less maple syrup).
    • Instead of lemon juice, you can use lime juice. This ingredient can not be omitted or the oatmeal will be heavy and bland.
    • Coconut oil – is optional (can be omitted) but it adds amazing creaminess and flavor to the oatmeal.
    • Pomegranate seed – this is an optional topping. They add a pop of color, crunch, and sweet-sour flavor to the oatmeal.
  • Storage: If you want to store the oatmeal and eat it the next day, bring it to the boil first (the bananas are uncooked as per the recipe). Store in the fridge for up to 2 days. The oatmeal will significantly thicken so add a little more milk or water to thin it out then heat until warm. In terms of taste, it tastes the same but the consistency is more mushy.
  • Freezing: This oatmeal can also be frozen. Freeze for up to 6 months, thaw in the fridge then heat until warm.
  • Calories count = 1 serving (1/2 of the recipe).
Course Breakfast
Cuisine international
Keyword banana oatmeal, banana peanut butter oatmeal, peanut butter oatmeal

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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