Peanut Butter, Coconut and Banana Oatmeal

Far from boring, this Peanut Butter, Coconut and Banana Oatmeal is a flavor-packed way to start your day.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 503kcal

Author Deborah Harroun

Ingredients

1 teaspoon coconut oil
3 medium bananas cut into 1/4” rounds, divided
2 cups old-fashioned oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 1/2 to 4 cups milk plus more for serving
4 tablespoons smooth peanut butter divided
4 tablespoons unsweetened coconut divided
2 tablespoons dark brown sugar divided

Instructions

Melt the coconut oil in a medium saucepan over medium heat. Add about 2/3 of the banana slices and cook, stirring occasionally, until they become soft and lightly golden, about 5 minutes.*
Add the oats, cinnamon, a dash of salt, 3 1/2 cups of milk and 2 tablespoons of the peanut butter into the bananas. Bring to a boil, then reduce the heat to a simmer. Continue to cook until the milk is absorbed and the mixture is creamy, stirring occasionally, 5 to 10 minutes. Add the remaining 1/2 cup milk if the oats are still not tender. Remove from the heat.
Divide the oatmeal between 4 bowls. Top each bowl with 1 tablespoon of the coconut, 1/2 tablespoon of the brown sugar, and 1/4 of the remaining banana slices. Drizzle the remaining peanut butter over the top. (I found it was easiest to microwave the peanut butter for a few seconds so that I could drizzle it.) Serve with additional milk, if needed, as well.

Notes

*I wanted to avoid any slimy banana pieces, so I used very ripe bananas and let them cook down a little more so that they would blend into the oatmeal better. If you don’t mind the chunks, you can cook them for less time.

These are very generous servings!

Nutrition information provided as an estimate only. Various brands and products can change the counts.

slightly adapted from Bringing It Home

Nutrition