Banana Oatmeal Bowl

Creamy stovetop oats topped with banana and peanut butter.

Serves 2 easy 5 min prep · 10 min cook breakfast Priced at Food 4 Less - Hammond Shopping Center

$22.74 estimated ingredients

Ingredients

oats — 1 cup Store item: Oats® Overnight Cookies & Cream Shake

$3.29
milk — 2 cup Store item: Kroger® Skim Milk Gallon

$3.39
banana — 2 each Store item: Mott’s™ Banana Streusel Soft Baked Bars

$2.99
peanut butter — 2 tbsp Store item: Jif Creamy Peanut Butter To Go Cups

$3.29
honey (optional) — 1 tbsp Store item: Kroger® Clover Honey Bear

$7.79
cinnamon (optional) — 0.5 tsp Store item: Badia® Cinnamon Powder

$1.99

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How to prepare

About this recipe

Banana Oatmeal Bowl is creamy stovetop oats with ripe banana and peanut butter—a filling breakfast that keeps you satisfied through the morning. This breakfast recipe serves 2 and is rated easy difficulty. Plan about 5 minutes of prep and 10 minutes of cooking.

What you will need ready

1 cup oats
2 cup milk
2 banana
2 tbsp peanut butter
1 tbsp honey (optional)
0.5 tsp cinnamon (optional)

Step-by-step

Pour 2 cup milk into a medium saucepan and add a tiny pinch of salt. Bring to a gentle simmer over medium heat—small bubbles at the edges, not a rolling boil.
Stir in 1 cup oats. Reduce heat to medium-low and cook 5–7 minutes, stirring often, until oats thicken and milk is mostly absorbed.
While oats cook, slice 2 banana. Mash half the slices into the oats during the last minute for natural sweetness; reserve the rest for topping.
Remove the pan from heat when oats are creamy and hold their shape on a spoon—they thicken slightly as they rest.
Stir in 2 tbsp peanut butter until melted and streak-free. Warm stiff peanut butter 10 seconds in the microwave first if needed.
Divide the oatmeal between bowls. Top with remaining banana slices.
Drizzle 1 tbsp honey over each bowl and dust with 0.5 tsp cinnamon.
Serve immediately while warm. Add a splash of cold milk on top for a temperature contrast if you like.
If oats look too thick before serving, loosen with 2–3 tablespoons warm milk.
For extra creaminess, stir in 1 tablespoon butter off heat—optional but delicious.

Serving

Serve in deep bowls with banana fanned on top. Pair with coffee or orange juice. Refrigerate leftovers up to 3 days; reheat with a little milk over low heat.

Cook tips

Stir frequently so oats do not stick or scorch on the bottom.
Riper bananas give more natural sweetness—adjust honey to taste.
Rolled oats are chewier; quick oats cook faster but are softer.
Salt the milk lightly—it makes the sweetness taste brighter.