Ahhhhh, it’s definitely oatmeal season now. Not to say oatmeal isn’t enjoyable in the spring, summer, and autumn. However, curling up on my couch with a hot steaming bowl of hearty oats on a 20°F winter day is an experience to beat.
I am always in awe of some of the oatmeals my fellow food creators have come up with. Oats are a palate that can easily be played with. Hell, I even go the savory route on occasion with spinach and fried garlic. However, if I am feeling cozy AF, I load my oats with rich and comforting sweeter flavors.
Putting bananas in oatmeal is a classic move, but I love to gussy them up a little bit. I used to cook my nanners in a tablespoon of butter for a few minutes to soften them and bring out their sugars a little more; now, I’ve made the switch from butter to coconut oil to do the same thing. Honestly, the taste is virtually the same with the added health benefits of using coconut oil. (I’m not saying using a tablespoon of coconut oil will automatically cure all of your ills, haha, but it’s better than some alternatives.)
I suggest curling up in your favorite cozy spot while eating this, preferably wrapped up in your coziest blanket.
Chunky Peanut Butter Banana Oatmeal
(Serves 1 [large bowl] to 2 [small bowls])
– 1 large ripe banana, peeled and cut into small chunks
– 1 tablespoon coconut oil or unsalted butter
– 1/2 cup rolled oats
– 2 heaping tablespoons peanut butter (preferably chunky peanut butter!), divided into two 1 tablespoon portions
– 1 cup milk, dairy or non-dairy (I used Malk Organic Unsweetened Almond Milk for this recipe)
– 1 teaspoon ground cinnamon
– 1 teaspoon pure vanilla extract
Before We Get Started…
– I highly suggest using chunky peanut butter in this recipe, as it adds a wonderful texture to the oats. However, if you do not prefer to use chunky, smooth works just as well.
– Of course, if eating plant-based, use coconut oil and non-dairy milk when making this recipe.
– I’ve really become cognizant of what ingredients are my peanut butters over the past few years (as well as many other groceries I buy!). If you are really trying to avoid sugar, stick to a natural peanut butter where the only ingredients are peanuts and salt. (Even better if you grind your own fresh!) As for me, I do enjoy Peanut Butter & Co’s Crunch Time. It only has four ingredients – peanuts, cane sugar, palm fruit oil, and salt – and its sugar content is only 3 grams per serving (2 tablespoons).
– That being said, if you are also trying to keep an eye on your fat intake, 2 tablespoons of peanut butter can pack a wallop; the aforementioned peanut butter I use has 15 grams of fat for every two tablespoons. *eep* Feel free to adjust how much peanut butter you ultimately use in this dish.
1. In a medium saucepan, melt coconut oil over medium-low heat. Add 3/4 of the bananas to the oil and cook for 4 – 5 minutes or until bananas are very soft and on the verge of starting to caramelize. Be sure to keep stirring, as they may stick a little to the bottom of the pan.
2. Add one tablespoon of peanut butter to bananas and continue to stir, slowly, until the peanut butter starts to melt. Take care not to mash the bananas too much in their already soft state! Add oats, milk, and cinnamon. Stir well to combine all ingredients.
3. Bring heat to medium-high until mixture starts to slowly boil, then reduce heat to low and simmer for 5 – 7 minutes, occasionally stirring.
4. Place oatmeal into bowl(s). Microwave remaining one tablespoon of peanut butter for 45 – 60 seconds; remove, stir, and drizzle on top of oats. Top oats with the remaining 1/4 of the bananas. Sprinkle with more cinnamon, if desired!