Banana Peanut Oatmeal
Quick · 11 min · Serves 1 · American
Dietary: vegetarian, pescatarian, gluten-free
Creamy stovetop oats simmered with milk and mashed banana, then swirled with peanut butter and a touch of cinnamon.
Ingredients
For 1 serving
- 50 g rolled oat, old-fashioned
- 250 ml milk
- 1 banana, ripe
- 1 tbsp peanut butter, or almond butter
- 1 tsp chia seed (optional)
- 1 pinch cinnamon (optional)
Steps
- Put the oats and milk in a small saucepan over medium heat and bring to a gentle simmer, stirring now and then, 2 to 3 minutes.
- Meanwhile, mash half the banana on a plate with a fork until almost smooth, and slice the other half into rounds for the top.
- Stir the mashed banana into the pot with the cinnamon, and the chia seeds if using.
- Cook for 5 to 8 minutes, stirring often so the chia doesn't clump and the oats don't catch, until most of the milk is absorbed and the oats are thick and creamy. It thickens as it stands, so stop while it's still a little loose.
- Off the heat, stir in most of the peanut butter until it melts through and the oatmeal looks glossy.
- Spoon into a bowl, top with the sliced banana, and drizzle over the last of the peanut butter. Add a splash of milk if you like, and eat hot.
- Leftovers keep in the fridge for a day or two. Reheat with a splash of milk on the stove, or in the microwave for 30 to 60 seconds.