Peanut butter banana oatmeal (vegan)

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.

Ripe banana adds sweetness, body & creaminess. Peanut butter adds protein and nutty flavor.

It’s a sweet and salty pairing that always satisfies – whether it’s in a smoothie, toasted on a tortilla, or in full-bodied oatmeal.

In this post:

Rolled oats: 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.

Banana: A ripe banana adds creaminess, sweetness, and flavor. Plus, it’s amazing with peanut butter.

Peanut butter: Salted or unsalted, crunchy or smooth peanut butter will work here.

I recommend seeking out peanut butter without added oils & preservatives. The ingredients should be peanuts & maybe salt.

Maple syrup: Maple syrup adds a little sweetness.

You can omit it. Or replace it with the sweetener of your choice, like agave syrup or date syrup.

Non-dairy milk: A splash of non-dairy milk makes this breakfast even creamier.

Use cashew milk, almond milk, soy milk, oat milk, or whatever non-dairy milk you enjoy.

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.

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.

You can easily adjust this healthy oatmeal recipe 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 butter, almond butter, 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.
• Add a sprinkling of chocolate chips.
• 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.

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.

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.

Vegan breakfast recipes