Peanut Butter Banana Chia Oatmeal

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.

Let’s start the year with one of my absolute favorite oatmeal recipes that has somehow never made it to the blog until now — peanut butter banana chia oatmeal.

Bowl of oatmeal with chopped bananas and drizzled peanut butter on top. Gold spoon sticking out of the oatmeal. Cutting board with chopped banana out of focus in the background.

WATCH HOW TO MAKE PEANUT BUTTER BANANA OATMEAL:

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.

Four images in a collage. The first are the dry ingredients of oatmeal, next adds liquid. third is the cooked oatmeal in a saucepan, fourth is the final product.

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.

Bowl of oatmeal with chopped bananas and drizzled peanut butter on top.

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.

Bowl of oatmeal with chopped bananas arranged on one side of a bowl, peanut butter drizzled on top and a gold spoon sticking out of the bowl.

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!

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Peanut Butter Banana Chia Oatmeal


  • Author: Brittany Mullins
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x

Description

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.


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. 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

  • 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.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 369
  • Sugar: 10g
  • Fat: 12g
  • Carbohydrates: 61g
  • Fiber: 17g
  • Protein: 11g

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    80 comments
  1. Hello Brittany,
    I am a bloke, so excuse the basic lack of cooking knowledge….I like the idea of the peanut butter oat chia banana mix but can I add yoghurt instead of milk – I have had to dump my bran stick/oats/yoghurt breezy due to gas issues – seem to be cause by the bran!!

  2. This is THE BEST oatmeal recipe, I make it all the time! I like having it cold on top of plain or coconut yogurt with additional seeds and maple syrup drizzled on top instead of PB. 🙂

  3. Is it really 9 cups of water/milk when making the recipe times 3? It’s a lot of liquid for 3 cups of oatmeal. Just want to make sure I’m not doing something wrong.

  4. Loved this recipe! I’ve been starting a more healthy lifestyle, and I’m also at classes for 5 hours a day – it’s been difficult to find something that’s healthy but will keep me full! This definitely was the answer, and it was delicious!

  5. I really enjoyed the idea of this recipe, but the result came out funky. It says 8-10 minutes in the recipe but mine didn’t even start absorbing until the 20-25 minute mark. The end product looked more like glue than it did oatmeal. Any suggestions?

    • That’s so strange. I think the reason is came out so thick and glue-like is likely because you cooked it too long. Did you use milk or water to cook it? And what temperature were you using?

  6. Amazing! Great flavor and consistency!
    Even my 2 picky eaters loved it, will definitely
    be making this a staple in our house!
    Thanks!!!

  7. I followed the recipe and have cooked it for 10 minutes and still have tons of liquid…I’ll cook it a little longer and hope it turns out!

  8. This was honestly the best oatmeal recipe I’ve ever had. It took a lot for me to make it, from past issues, but when I ate it, my tastebuds fell in love! I made half of the servings, just for one person and I used almond milk. This time, I cooked it again but instead with coconut milk and it’s even better! I had my mom try it and she fell in love and wouldn’t stop eating mine!! I’m officially calling it. This is the BEST oatmeal recipe in the world.

  9. This is my go-to oatmeal recipe – I make it all the time! Thanks so much for sharing. So good<3

  10. These were SO GOOD! I used an almond/coconut milk blend, natural PB, and no sweetener, and they were delicious. Thanks!

  11. Just found this randomly on YouTube after searching for a good oatmeal recipe! I tried it using instant oats and no chia seeds since I didn’t have any at the moment but it turned out great! Will try it again with old fashion oats. 🙂

  12. This recipe is delicious! I’ve made it many times and served it to guests, and it’s always a huge hit. Thank you!!

    • For reheating I 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.

    • Hey Jen! Yes, but I would decrease the amount of liquid to about 2 cups instead of 3 cups. And I’d use milk or non-dairy milk instead of water! Let me know if you try it. 🙂

  13. I used to get hungry at work at around 9 or 10 and would need a snack. Now that I eat this oatmeal recipe in the morning I’m fulk until lunch! I love adding the banana in from the start. Great recipe.

  14. I tried this recipe the other day and I liked it except, next time I will add the banana after it is cooked, seems like the banana’s lost their flavor in the cooking process.

    • That makes sense! I like adding the banana into the oats while they cook because the banana gets fluffy and adds a hint of sweetness to the oats but adding sliced bananas after cooking is delicious too!

  15. Could quick cooking oats be used?
    I’m new to the oatmeal world (well non-instant oatmeal, those are just too small and filled with sugar) and it’s cold now so I can’t wait to make these because it’s my favourite flavour combo.

  16. This is the fluffiest, most amazing bowl of oatmeal I have EVER had!!
    I adore oatmeal & can’t believe I have lived 32 years of my life without this, lol. This will be a part of my weekly diet for sure! I thought I would top it off with some milk, but honestly it is creamy & delicious without so much as a drop of milk.

    Thank you for the delicious & incredibly healthy recipe. 🙂

  17. I just made this for the first time! What is the best way to eat it the next morning? Do you heat it up or eat it cold?

  18. I’m making this right now! Was trying to think of something to make for breakfast when I stumbled on this recipe on Pinterest. I will be saving it and will be making this for my family soon 🙂
    For now I’m going to enjoy this by myself

  19. THANK YOU for the oatmeal:water ratio tip. I’ve made my oats this way for two mornings now, and I don’t think I’ll switch back. I’m a volume eater too (usually my dinner plate is covered in a layer of lightly sauteed kale, and then the main/sides go on top of that…) If you have any other volume tips, I’d love to hear them!

  20. Could slow-cooking steel-cut oats be used in place of the processed oats, and if so, does it change anything else as far as timing goes?

  21. This was easy and quick to make with staple ingredients. It made a large portion to serve my family of 4. It tasted delicious! Thank you!

  22. Just finished the 2nd portion this morning — yum! Perfect right before a snowstorm…
    A side note: my oats weren’t even close to being done at the 8-10 minute mark. It took twice as long (22min) for it to look like somewhat like your pic. I followed the recipe (no substitutions). I’m just letting others know it might take a tad longer. I loved adding the coconut oil to the peanut butter! I never thought of doing that! I’ve always loved the combo of peanut butter and coconut. Thanks for another yummy (and easy) recipe! 🙂

    • Yay! So glad you enjoyed the oats, Kristen. Interesting about the cook time. You used old fashioned rolled oats, correct? I’m wondering if your temperature was just a bit lower so it took the oats longer to cook up? I usually do medium-high heat.

  23. Any alternative suggestions for a non-banana lover? (I know it’s a rarity) This looks amazing but I just can’t do bananas!
    Happy New Year! Hope you are well!

  24. Hi Brittany,

    Just pinned this to my board. Great idea for oats. The peanut butter is the best part. I stumbled upon your site and really love what you are doing. Can’t wait to browse around more. Thank you for bringing conscious eating to so many. Well done!

    Happy New Year,
    Victoria

  25. Just made this quick recipe this morning for our 9 months old son and myself. Super baby friendly and delicious!! Thanks!

  26. I forgot how much I love sliced bananas cooked with my oats- I haven’t made oatmeal like that in forever!! I need to change that ASAP 😉

  27. Do you think it would still work if I just used the banana as a topping? I love peanut butter and banana, but don’t like warm bananas.
    Looks delicious and I love the idea of using extra liquid to increase volume.

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