Banana Peanut Butter Oatmeal

A quick and delicious breakfast? The easiest way is to make oatmeal 🙂 This banana peanut butter oatmeal 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)!

My other oatmeal recipes you may like:

• Apple cinnamon oatmeal
• Creamy coconut oatmeal with spiced pears
• Banana coconut and passion fruit oatmeal

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.

How to cut and deseed a pomegranate

This is my favorite method: remove the top of the pomegranate, make shallow cuts along the ridges of the pomegranate down toward the bottom of the fruit (from blossom end to stem end). Break the pomegranate apart and separate into sections. De-seed the segments.

I have a separate post with detailed instructions on how to cut and de-seed a pomegranate, along with a video. Click here to see it: how to cut a pomegranate.

Step by step instructions

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.

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. It makes a great make-ahead breakfast.
• Freezing: This oatmeal can also be frozen. Freeze for up to 6 months, thaw in the fridge then heat until warm.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!