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a bowl of peanut butter banana oatmeal with peanut butter sauce drizzled on top

Peanut Butter Banana Oatmeal

A classic banana oatmeal with peanut butter and simple spices. Kids and adults love this recipe!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 451kcal
Author Ashley C.


  • 1 cup water
  • 1 cup old fashioned oats
  • 1/4 cup creamy peanut butter
  • 1 tablespoon honey or maple syrup (up to 2 tablespoons)
  • 1/2 teaspoon ground cinnamon (up to 1 teaspoon)
  • Pinch kosher salt
  • 1 ripe banana mashed
  • 1 cup milk (dairy or non dairy)
  • Sliced banana and peanut butter for serving


  • In a medium saucepan set over medium heat, combine water, oats, peanut butter, honey, cinnamon and salt. Bring the mixture to a bubbling boil, stirring occasionally.
  • Add in the banana and milk. Stir and cook for 7 to 10 minutes until creamy and warmed through. Remove from the heat.
  • Allow the oatmeal to sit for a few minutes to thicken further. For a creamier consistency, add additional milk.
  • Transfer oatmeal to 2 bowls and top with sliced banana and a drizzle of peanut butter, if desired. Serve immediately.


Storing: You can store portions of this oatmeal in an airtight container in the fridge for up to 5 days. When ready to reheat, you may need a splash of milk to mix in and rehydrate. 
Freezing: The best way to freeze cooked oatmeal is in mini silicone muffin tins or individual freezer bags with as much air removed as possible. Freeze for up to 3 months and thaw overnight in the fridge before reheating and serving. 


Serving: 0g | Calories: 451kcal | Carbohydrates: 49g | Protein: 17g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 209mg | Potassium: 526mg | Fiber: 6g | Sugar: 18g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 2mg