Peanut Butter Oatmeal
User Reviews
4.4
Peanut Butter Oatmeal
Description
This Peanut Butter Oatmeal recipe uses rolled oats simmered with sliced bananas, chia seeds, cinnamon, and sea salt in a liquid base of water, non-dairy milk, or a combination. The oats cook until they absorb the liquid and become thick and fluffy, with the banana slices softening and blending into the mixture. Coconut or nutty flavors deepen through the addition of peanut butter stirred in at serving, contributing creaminess and protein. Chia seeds add texture and nutritional benefits. Stirring frequently while cooking prevents clumping and ensures even consistency.
The oatmeal can be served with extra banana slices, a splash of non-dairy milk, and sweeteners like maple syrup. It suits meal prepping as it reheats well with a bit of added liquid. It also adapts easily for peanut-free diets by substituting alternative nut or seed butters such as almond butter, cashew butter, sunflower seed butter, or tahini.
For an overnight version, reduce the liquid slightly and refrigerate overnight for a chilled, ready-to-eat breakfast.
Ingredients
- 1 cup rolled oats old fashioned
- 1 banana sliced
- 1 Tablespoon chia seeds
- 1 teaspoon cinnamon
- pinch salt sea salt
- 3 cups water non-dairy milk or a blend of both
- 2 Tablespoons peanut butter
Instructions
- Add oats, banana slices, chia seeds, cinnamon and sea salt to a pot. Add water and/or milk and stir to combine.
- Heat over medium-high heat for 8-10 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats and the chia seeds don’t clump. You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
- Portion oats into two bowls and serve with peanut butter, banana slices, and a sprinkle of chia seeds. Add a splash of non-dairy milk and/or maple syrup on top before serving, if desired.
Notes
- Substitute peanut butter with almond butter, cashew butter, sunflower seed butter, or tahini to make it peanut-free.
- Make two servings and save leftovers for the next day; reheat on stovetop or microwave adding liquid as needed.
- To prepare overnight oats, reduce liquid to 2 cups and let the mixture sit in the fridge overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1bowl (with water) | |
| Calories | 356kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 74mg | 3% |
| Potassium | 238mg | 5% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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