One of my favourite after-school snacks as a kid was banana smothered in peanut butter. To this day that flavour combo is one of my favourites: in sandwiches, smoothies, and now, oatmeal.
I got this recipe from Pastry Affair and I’m very pleased! There’s some very yummy-looking photos to go along with her recipe so give them a look if you have the chance. I accidentally over-cooked mine by about 2-3 minutes and it made it a little bit “rubbery”; it was still yummy but not quite what I was looking for. If you follow the directions below you should have the perfect consistency.
This oatmeal is really good on its own, but if you’re looking for a little extra substance you could make it a side dish of a larger breakfast. I ate mine with some honey toast and I was really full afterwards (then again, I don’t eat huge breakfasts). If you don’t finish all of the oatmeal at once you can store it in a container in the fridge for a few days, but I wouldn’t recommend leaving it for too long because the banana might begin to go bad.
- 1 1/4 cups milk (percentage does not matter)
- 1 large banana, mashed
- Pinch of salt
- 1 cup large flake oats (aka old-fashioned oats, or “rolled” oats)
- 2 tbsp. smooth peanut butter
- 2 tsp. brown sugar
- 1 tsp. milk chocolate chips (optional)
In a large saucepan, whisk together milk, mashed banana, and salt. Bring the mixture to a boil over medium heat. Add oats, then turn down heat to low. Simmer for 5 minutes, stirring occasionally. The oats are done when soft and the liquid has been absorbed. Stir in the peanut butter.