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Bowl of Protein Peanut Butter Banana Chia Oatmeal
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5 from 4 votes

Protein Peanut Butter Banana Chia Oatmeal

No better way to enjoy breakfast than with a bowl of this easy Protein Peanut Butter Banana Chia Oatmeal!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Keyword: banana, breakfast, dairy-free, easy, gluten-free, kid-friendly, oatmeal, oats, overnight oats, peanut butter, protein, sweet, vegan
Servings: 2 servings
Calories: 590kcal
Author: Shanika

Ingredients

OATMEAL:

  • 1 cup thick-cut Rolled oats, organic (Ensure that it's GF-certified if desired)
  • 1 very ripe banana, mashed
  • 3 ½ cups Oat milk, homemade or store-bought (You can use your fave plant-based milk!)
  • ¼ cup organic cane sugar (See Notes!)
  • ¼ cup organic peanut butter, softened
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of sea salt

OPTIONAL TOPPINGS:

  • Sliced bananas
  • Fresh blackberries
  • Chia seeds
  • Peanut butter, drizzle
  • Chopped walnuts (You can use your fave nuts)
  • Granola, homemade or store-bought

Instructions

TO MAKE THE OATMEAL:

  • Add oats, oat milk, cinnamon, nutmeg, and sea salt to a medium saucepan over medium-high heat, stirring until everything is combined. Bring to a boil, then reduce heat to low so that everything simmers for 8-10 minutes, stirring occasionally.
  • Once done, oats should thicken and become swollen + fluffy and creamy with half the the liquid still remaining. Stir in the cane sugar, vanilla, softened peanut butter, chia seeds, and mashed banana and let it simmer for an additional 1-2 minutes before removing it from heat.
  • To serve, portion oatmeal into serving bowl(s) and top with sliced bananas, your fave nuts, chia seeds, fresh blackberries, peanut butter drizzle, and/or granola, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
  • OVERNIGHT OPTION: Simply add all oatmeal ingredients (substituting the cane sugar with maple syrup) to a bowl and mix together until combined. Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours). Once ready to serve, top overnight oats with toppings and enjoy.
  • TOASTED NUTS: Add chopped walnuts/pecans/almonds, etc. to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
  • WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based milk instead of oat milk. Any one of the following works: Almondcoconut milk, homemade cashew milk, flax milk, etc.
  • NUT BUTTER: If preferred, you can always substitute Almond butter with Peanut butter, SunButter (perfect for allergy-free needs!), Tahini (Sesame Seed Butter), Hazelnut Butter, etc.
  • SWEETENER: Instead of cane sugar, you can simply use pure maple syrup, additional mashed bananas, Agave, or your favorite sweetener. 
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Protein Peanut Butter Banana Chia Oatmeal. Everything from my fave baking sheet, dutch ovens, wooden spoons, high-powered blender, and more. SEE THEM HERE!

Nutrition

Calories: 590kcal | Carbohydrates: 90g | Protein: 16g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 339mg | Potassium: 639mg | Fiber: 9g | Sugar: 69g | Vitamin A: 904IU | Vitamin C: 5mg | Calcium: 666mg | Iron: 4mg