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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.
Course Breakfast
Cuisine international
Keyword banana oatmeal, banana peanut butter oatmeal, peanut butter oatmeal
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).

Nutrition

Calories: 866kcal