Oatmeal Bowl with Banana and Peanut Butter
Milk oatmeal with banana, peanut butter, honey, and cocoa. A hearty sweet bowl with soft porridge and a creamy topping.
- Time
- 15 min
- Serving
- 659 kcal
- Ingredients
- ≈ $1.07
- Protein
- 24 g
Ingredients
- 1 Rolled oatspack 400 g ≈ $2.60 60 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 220 ml
- 3 Bananas≈ $1.44 per kg 120 g
- 4 Peanut butterpack 300 g ≈ $3.00 30 g
- 5 Honey 10 g
- 6 Cinnamon 1 g
- 7 Cocoa powder 5 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Add the oats to a saucepan, then add the milk2, salt, cinnamon, and cocoa.
Cook over low heat for 7–8 minutes, stirring, until the oats are soft and the porridge is thick.
Slice the banana3 into rounds.
Transfer the oatmeal base to a bowl and arrange the banana3 on top in a section.
Add a spoonful of peanut4 butter separately, drizzle with honey, and serve warm.
Tips
- Why it works
- Cook the oatmeal over low heat so the flakes don't burn and absorb the milk evenly. On high heat the porridge will be dry or scorch on the bottom.
- Substitutions
- Replace the peanut butter with 30 g walnut butter or 20 g crushed nuts. Use 10 g sugar or maple syrup instead of honey.
- Common mistakes
- If the banana darkens right after slicing, sprinkle it with lemon juice. If the oatmeal is too soft, you cooked it too long or used too few flakes.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the microwave for 1 to 1.5 minutes, adding a little milk so it doesn't dry out. Don't freeze.
- Serve with
- Serve with tea or coffee in the morning when you need a quick bite. For kids, add a little cinnamon to the bowl.
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