Several years ago this oatmeal combo with banana, chia seeds and pb was my daily breakfast for months on end. At some point I switched things up and sort of forgot about peanut butter banana oatmeal but this winter I started making it again and was quickly reminded just how delicious it is.
As a volume eater I love being able to eat a big bowl of something while still feeing good about it. That why I love salads so much!
Oatmeal, especially when made with extra water and pumped up with bananas and chia seeds, is a volume eater’s best friend. The trick is using double the amount of liquid typically recommended. Most old fashioned oatmeal packages recommend a 1:2 ratio so 1/2 cup oats and 1 cup of water, but when I make oatmeal I do 1/2 cup oats and 1 1/2 – 2 cups of water (or non-diary milk). The oats take a little bit longer to cook, but they easily soak up all the liquid resulting in a much larger portion.
With this recipe, the banana and chia seeds help too. The banana slices add sweetness, but they also soften and expand making the oats extra voluminous while the chia seeds pack in a ton of nutrition and make the oats fluffy and thick. The key is making sure you stir the oats while cooking so the banana slices break down and the chia seeds get even distributed rather than clumping in one spot. No one likes clumps of chia.
And let’s not forget the peanut butter topping! It may not add a ton of volume but it gives the oats a delicious nutty flavor and a boost of healthy fat and protein, which will help keep you full through a busy morning. My trick for making it super drizzly? Add 1/2 teaspoon melted coconut oil to 2 Tablespoons of peanut butter and stir to combine. The peanut butter will thin and you can get your drizzle on.
Of course, peanut butter and banana is one of the best combos ever so it makes sense that this peanut butter banana oatmeal is sooo good. If you’re looking for a healthy breakfast recipe to add to your rotation for the New Year, this would be a great recipe to try. Each bowl has around 370 calories, 17 grams of fiber (woot!), and 11 grams of protein!
The ultimate healthy breakfast recipe, this peanut butter banana oatmeal is creamy, voluminous and will keep you full all morning long! Plus it only takes about 10 minutes to make. Each bowl has around 370 calories, 17 grams of fiber (woot!), and 11 grams of protein.
- 1 cup old fashioned oats
- 1 banana, sliced (save a few for topping)
- 1 Tablespoon chia seeds
- 1 teaspoon cinnamon
- pinch of sea salt
- 3 cups of water, non-dairy milk or a blend of both
- 2 Tablespoons peanut butter or another type of nut butter
- Add oats, banana slices, chia seeds, cinnamon and sea salt to a pot. Add water 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.
- I like making two servings so I can save one for the next day, but if you don’t like eating leftover oats and are only cooking for yourself, simply cut all ingredients in half. For reheating you can use the stovetop or microwave. Just add the portion you’re going to eat and a splash of water or milk and heat until warm. In the microwave it shouldn’t take more than 30 – 60 secs.
- Turn this recipe into overnight oats by using all the same ingredients but reducing the non-diary milk to 2 cups instead of 3 cups. Mix everything together, let the mixture sit in the fridge overnight and enjoy the next morning with your favorite toppings.
- Serving Size: 1 bowl
- Calories: 369
- Sugar: 10g
- Fat: 12g
- Carbohydrates: 61g
- Fiber: 17g
- Protein: 11g