Peanut Butter Banana Oatmeal

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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 and is vegan + gluten-free.

Now that I’ve shared how to make oatmeal, I have to share my favorite oatmeal recipe ever… peanut butter banana oatmeal.

Peanut butter and banana is one of the best combos 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, this would be a great recipe to try. Each bowl has around 370 calories, 17 grams of fiber (woot!), and 11 grams of protein!

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.

How to Make Voluminous Oats

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 is a volume eater’s best friend… especially when made with extra water and pumped up with bananas and chia seeds! 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.

Ingredients Needed

  • rolled oats – old fashioned rolled oats are best for this recipe. If you have steel cut oats, try my recipe for steel cut oatmeal.
  • banana – the banana slices almost melt into the oats giving them a fluffy texture and a subtle sweetness.
  • cinnamon – I love adding cinnamon to my oats for a touch of warmth and sweetness without any sugar.
  • sea salt – just to bring out all the flavors in the oatmeal.
  • water – you can also use non-dairy milk (like almond milk) or a blend of both milk and water.
  • peanut butter – I personally love the taste of peanut butter but any nut or seed butter will work.
Bowl of oatmeal with chopped bananas and drizzled peanut butter on top.

How to Make Peanut Butter Banana Oatmeal

Making this peanut butter banana oatmeal is a breeze.

Start by adding your oats, banana slices, chia seeds, cinnamon and sea salt to a pot. Add water and stir to combine.

Collage of four photos of the process of making banana chia oatmeal. 1. Pot with water and oats. 2. Added cinnamon and banana. 3. Added chia seeds. 4. Oatmeal is cooked in the pot.

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.

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.

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4.34 from 165 votes

Peanut Butter Banana 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 and is vegan + gluten-free.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2

Ingredients  

  • 1 cup old fashioned rolled 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 

  • 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.

Video

Notes

  • Meal prep: 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.
  • Overnight oats: 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.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: peanut butter banana oatmeal
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




190 Comments

  1. 5 stars
    I used chocolate peanut butter and milk. Turned out super creamy and delicious. It’s a treat.🤩
    Thanks for sharing this recipe 😋

    1. So glad you enjoyed this baked oatmeal recipe, Isha. Thanks for making it and for coming back to leave a review. I so appreciate it!

  2. I LOVE this recipe!!! I top it with whatever fresh fruit (apples have been awesome this fall) and it has been my go-to for the past 2 weeks (with no end in sight). Thank you!

    1. Ah yay! I am glad to hear that you are loving this recipe and that it is a remake, Kimmy. Thank you so much for sharing your review + star rating, it really means a lot to me.

  3. Can I make this recipe without the chia seeds? I love love love banana and almond butter but I don’t like chia seeds.

  4. 4 stars
    I made this for breakfast this morning, it was yummy! I made the 2 servings, but it might be more like 4 for me. I used steel cut oats, takes a little longer than the recipe calls for. But very delicious, will be making this more often

    1. Yay! I am excited to hear that you are enjoying this recipe, Tracy. Thank you so much for your review & star rating, I appreciate it!

    1. I always use natural peanut butter. The ingredients are just peanuts and sometimes sea salt!

  5. 5 stars
    I have made this more times than I can count! So delicious, the perfect texture, and a nice big bowl for breakfast (or lunch!) that keeps me satisfied until my next meal! I add a teaspoon of vanilla too. 👌 Thank you for the recipe!

    1. YUM! This is so great, Veronica. I am SO glad you are loving this oatmeal and it is a hit. Thank you so much for sharing your review + star rating, I truly appreciate it!

  6. I can’t fathom how this recipe has 4.3 and not 5.0 stars. I have made this recipe so many times I have lost count. I love that there is no extra sugar that needs to be added and my kids love it. It is a go to recipe in my house. I love it so much! I first found this recipe when I had gestational diabetes and didn’t want to go on medication so I changed my diet and have been using since.

    1. Awww yay, I’m so happy that you and your kiddos love this recipe. It’s one of my faves too. Hopefully we’ll get some more people commenting and leaving star ratings so we can make it a 5 star recipe!! 😀

  7. 3 stars
    I made it for 3 of us & we all had to add brown sugar to make it edible. Not the worst oatmeal I’ve ever tasted, but also not the best.

    1. Hi Jennifer – Sorry to hear you didn’t love this recipe and it didn’t turn out the way you had hoped. Did you change anything about the recipe? Was it just not sweet enough?

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