About this recipe
Peanut butter and banana in a bowl of oats is the breakfast that tastes like something sweet without needing a blender.
Greek yogurt stirred in at the end keeps it creamy and filling. Four bowls come together in under 10 minutes.
Use ripe bananas so they mash easily into the warm oats. A slightly green banana stays chalky.
MIX
Step 1
Divide oats among four bowls. Add 1/2 cup milk to each bowl and stir so the oats are fully wet.
Step 2
For a warm bowl: microwave each bowl on high until the oats soften and the milk is absorbed, 90 seconds to 2 minutes, stirring once. Or simmer oats and milk together in a small saucepan over medium heat, stirring, until thick and creamy, 3 to 4 minutes. For no-cook: leave at room temperature 5 minutes until the oats soften.
FINISH
Step 3
Stir 1/2 cup yogurt, 1 tablespoon peanut butter, and a pinch of salt into each bowl until creamy. Fold in half a banana per bowl. Add vanilla and cinnamon if using. Serve right away.
Tips
Warm the peanut butter 10 seconds in the microwave if it is stiff so it stirs through without clumps.
For meal prep, portion dry oats and keep yogurt and banana separate until morning so the fruit stays fresh.
Swaps
Peanut butterAlmond butter
Same tablespoon amount; slightly milder and less sticky.
Skim milkUnsweetened almond milk
Slightly lower protein; keep the yogurt amount the same.
Equipment
4 bowls · Measuring cups · Spoon
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