Breakfast · Hot oatmeal
Peanut Butter Banana Quick Oats
Quick oats thicken rapidly into a smooth base for peanut butter. Banana goes on after cooking, preserving its soft slices and keeping the peanut flavor distinct from the cinnamon.
Jump to ingredients
- Yield
- 2 servings
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
Ingredients
1 cup quick cooking oatsBob's Red Mill: USDA Organic- 1 1/2 cups water
- 1/2 cup milk
- 1 banana, sliced
2 tablespoons peanut butterWoodstock: USDA Organic
1/4 teaspoon cinnamonMorton & Bassett: USDA Organic
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Warm the liquid
Bring water and milk to a gentle boil in a saucepan over medium heat, about 2 minutes. Stir to prevent milk catching on the base.
Cook the oats
Add quick oats and reduce to low heat. Simmer for 3 to 5 minutes, stirring often, until the flakes are soft and the mixture coats the spoon.
Blend the peanut butter
Remove from heat and stir in peanut butter and cinnamon for 20 seconds. The peanut butter should disappear into the oats without oily streaks.
Slice the banana
Peel and slice the banana into rounds while the oats stand briefly. Divide oatmeal between two bowls and place banana over the surface.
Adjust and serve
Add a small splash of milk if the bowls thicken before serving. Eat warm, with no dry oat flakes remaining.
Kitchen tips
Stir along the bottom of the saucepan after adding milk, not just around the surface.
Let a spoonful cool before tasting; thick oats hold heat even after steam becomes less visible.
Substitutions
Use an unsweetened plant beverage in place of milk for a dairy-free variation.
Use quick oats labeled gluten-free if needed; sunflower seed butter can replace peanut butter, but check all labels for the intended variation.
Storage
Refrigerate cooked oats within 2 hours for up to 2 days; add fresh banana after reheating.
Serving suggestions
Serve the bowls immediately with banana slices on top and tea or coffee alongside.
Make ahead
Cook the oat base up to 2 days ahead and refrigerate within 2 hours. Reheat with extra liquid until hot throughout, then add freshly cut banana.
Allergen details
Contains: milk, peanuts.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Bob's Red Mill - Organic Quick Cooking Rolled Oats - Gluten Free - 28 oz × 1 — $12.26
- Woodstock Organic Smooth Easy Spread Peanut Butter - 35 oz × 1 — $18.82
- Morton And Bassett 100% Organic Ground Cinnamon - 2.3 oz × 1 — $12.34
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Read recipe →Frequently asked questions
Can I stir in crunchy peanut butter?
Yes. It leaves small peanut pieces in the oatmeal rather than creating the completely smooth texture described here.
Can I use instant oats instead?
Use their package cooking directions and liquid amount. Instant oats generally thicken sooner than the quick oats used in this recipe.