Peanut butter banana oatmeal is creamy, cozy, and filling. It’s the kind of breakfast that sticks with you. Plus, it takes only 12 minutes to make. Vegan & gluten-free.
When you crave a satiating & hearty start to the day, peanut butter banana oatmeal is the answer.
It’s the kind of wholesome breakfast that makes you feel good. Plus, those oats & peanut butter really have staying power!
Peanut butter & banana is such a perfect combo. Banana adds sweetness, body & creaminess. Peanut butter adds protein and nutty flavor.
What kind of oats should I use?
For this oatmeal recipe, you’ll need old-fashioned rolled oats.
You can find them packaged in the breakfast aisle of the grocery store. Or they’re sometimes sold in bulk bins.
Rolled oats look like flat textured flakes. They cook faster than steel-cut oats, which makes them very convenient for a weekday breakfast.
Are rolled oats gluten-free?
Oats in general & this breakfast in particular are gluten-free.
However, be sure to check if the oats you’re purchasing are processed in a gluten-free facility if that’s important to you. It should say on the package if they are certified gluten-free.
How to make it
Here’s what you’ll need: non-dairy milk (optional), maple syrup, peanut butter, rolled oats, salt, water, and a banana.
Bring water to boil in a small pot along with a pinch of salt.
Stir in rolled oats. Then lower heat. Stir occasionally for 10 minutes, until the oatmeal has thickened.
Add the following during the last few minutes of cooking:
- Peanut butter
- Maple syrup
Once it has thickened, put the oatmeal into two bowls. Add a splash of non-dairy milk, if desired. Garnish with banana slices and/or peanuts.
Make it your own
You can easily adjust this oatmeal to suit your preferences.
- If you don’t like banana, simply leave it out.
- Instead of peanut butter, use any nut butter that you like. Cashew, almond, or pistachio butter are especially nice.
- Or you can replace the nut butter with a handful of blueberries instead.
- To up the dessert vibe, add a sprinkle of cinnamon & ⅛ to ¼ teaspoon vanilla extract.
- Finish the oatmeal with a splash of non-dairy milk using almond milk, cashew milk, soy milk, or oat milk.
- If you prefer a sweeter oatmeal, add another drizzle of maple syrup on top.
- If you want to bring out the saltiness of the peanut butter, stir in another pinch of salt at the end.
How to store & reheat leftovers
Oatmeal leftovers are super handy for easy breakfasts later in the week. Simply store in a covered container in the refrigerator. It will keep for 3 to 5 days.
When you’re ready to reheat, add a splash of water or non-dairy milk. Then stir and microwave until heated.
(Want more oatmeal recipes? Check out this pumpkin oatmeal and its enticing fall flavor!)
Peanut butter banana oatmeal
- In a small pot, bring water to a boil with a pinch of salt.
- Stir in rolled oats. Lower heat to a low simmer. Stir occasionally for about 10 minutes, until the oatmeal has thickened.
- During the last few minutes of cooking, stir in banana, peanut butter, and maple syrup. If you like a milder amount of peanut flavor, stir in 1 Tablespoon. If you like a more robust peanut flavor, use 2 Tablespoons of peanut butter.For prettier oatmeal, set aside a few slices of banana to use as garnish at the end.
- Once it has reached your desired level of thickness, taste & add more salt or maple syrup, if desired. Remove the oatmeal from the stove & put it into two bowls. Add a splash of non-dairy milk onto each one (optional). If you have any reserved banana slices, use them as garnish on each bowl.
- Replace peanut butter with the nut butter of your choice
- Add more maple syrup, a dash of cinnamon, and/or ⅛ to ¼ teaspoon of vanilla extract for more of a dessert vibe
- Add a splash of non-dairy milk to the finished bowl for extra creaminess
- Finish with a small handful of peanuts on top of each bowl