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This creamy Banana Oatmeal is the perfect 10 minute breakfast for busy days. Made with just 4 ingredients and no added sugar, these oats are healthy, vegan and low in calories.
If you are looking for ways to use ripe bananas, this recipe is all you need. Or try my banana oatmeal pancakes, banana oatmeal muffins and banana oatmeal cookies instead. They’re all sweetened naturally and will keep you satisfied in a healthy way.
Healthy breakfast
This banana oatmeal is more than just easy and tasty, it’s also delicious and packed with nutrients. The combination of oats and bananas provides a great source of fiber, for a breakfast that is sweetened naturally without added sugars. Bananas are also rich in potassium, which helps regulate blood pressure and support muscle function – perfect after a workout! Since this recipe can be made dairy-free, gluten-free or high protein, anyone can make it. It’s also low in calories, making it great for weight loss.
Why you’ll love this recipe
- Quick & easy. This banana oatmeal recipe comes together in just 10 minutes, on the stovetop or in the microwave. The perfect choice for busy mornings!
- Naturally sweet & creamy. The ripe banana adds natural sweetness, a creamy texture without the need for added sugars and plenty of flavors. I promise, it will taste like dessert.
- Versatile & customizable. You can adjust flavors, add toppings, and make it your own with different mix-ins. Or try it higher in protein with a scoop of protein powder.
- Healthy & satisfying. Packed with fiber essential nutrients such as potassium, this oatmeal keeps you full and satisfied until lunch time.
Ingredients and substitutes
This banana oatmeal recipe requires just a handful of pantry staples. Here is a list of all ingredients, along with more details and substitutes. The precise quantities can be found in the recipe card at the bottom.
- Ripe banana. Cooking oats with a mashed banana adds plenty of natural sweetness and flavors. Additionally, they also contribute to the creamy consistency. For the best result, choose a spotty ripe banana, even better if it’s overripe.
- Rolled oats. These are the best type of oats for porridge, they provide a hearty texture and a delicious nutty flavor. You can substitute with quick oats for a softer texture, or use steel-cut oats for a chewier bite – but in this case the cooking time will be much longer.
- Milk of choice. You can use either dairy or plant-based milk. Some great choices are unsweetened almond milk, oat milk, soy milk, or semi-skimmed milk. If you want to cut calories and save money, substitute with water or a mix of water and milk.
- Spices. While optional, adding half a teaspoon of vanilla extract and a touch of ground cinnamon will bring the flavors of these banana oats to the next level.
- Salt. A small pinch of salt enhances the flavors balance the sweetness of banana.
- Peanut butter. The peanut butter is optional, but highly recommended. It perfectly matches with banana and makes the oatmeal more satisfying. Swap it for almond butter, cashew butter, sunflower seed butter, or omit it.
How to make banana oatmeal
- Step 1 – Mix ingredients. In a pot, mash a banana and then combine rolled oats, milk or water, a pinch of salt and optionally vanilla extract and cinnamon.
- Step 2 – Cook. Simmer over medium heat for around 5 minutes, or until the oatmeal reaches the desired texture. Stir regularly so that it does not stick to the pan.
- Step 3 – Adjust sweetness. Once cooked, stir in the oats half tablespoon of peanut butter if desired, then taste and adjust with maple syrup if necessary.
- Step 4 – Serve. Transfer to a bowl, then serve with your favorite toppings such as more sliced banana and chopped walnuts.
Variations and add-ins
- High protein. Add a scoop of protein powder or mix in Greek yogurt, you’ll get the perfect post workout breakfast. If adding protein powder, the oats may need some extra milk.
- Overnight. The day before, combine all ingredients in a jar and let them sit in the fridge overnight. The oats will be slightly creamier, and ready-to-eat straight from the fridge.
- Dark chocolate. Mix in a teaspoon of cocoa powder and top with some dark chocolate chips, it will taste like dessert for breakfast.
- Spiced oatmeal. Add more flavor with a pinch nutmeg, cardamom, or ginger; perfect with cinnamon and vanilla.
- Crunchy toppings. Sprinkle protein granola, coconut flakes, or crushed nuts for more texture and flavors. I love it with my roasted cashews on top.
Recipe tips
- Use ripe bananas. The riper the banana, the sweeter your oatmeal will be without needing extra sugar. Overripe bananas mash easily, blending into the oats as they cook.
- Adjust the texture. For a thicker consistency, reduce the liquid slightly, or add more milk for a creamier bowl. Adjust as needed to match your preferences.
- Control sweetness. Taste before adding any extra sweetener since bananas are already quite sweet. If you feel the need, use little honey, maple syrup, or a sugar-free alternative like monk fruit.
- Make-ahead in larger batches. Cook a large batch and store in the fridge for up to 5 days for easy healthy breakfasts ready to eat. Reheat with a splash of milk and serve with your favorite toppings.
Storage directions
How to store – Let the oatmeal cool completely before transferring it to an airtight container. Store it in the fridge, it will last for up to 5 days. When you’re ready to enjoy it, reheat on the stovetop or in the microwave, adding a bit of milk to bring back its creamy consistency.
How to freeze – For longer storage, place the cooled oatmeal into freezer-safe containers or resealable bags and freeze for up to three months. When needed, thaw it overnight in the fridge, then reheat on the stove or in the microwave.
Frequently asked questions
There is no need to add any maple syrup or brown sugar, as a ripe banana mashed into the oats will already sweeten them naturally. If, after cooking, you feel that they’re lacking sweetness, stir in some maple syrup, honey or coconut sugar.
In a microwave-safe bowl, mash the banana and then combine with rolled oats, milk or water, a pinch of salt and optionally vanilla extract and cinnamon. Cook on high for 1 minute 30 seconds to 2 minutes, stirring in between.
A serving of banana oatmeal has approximately 330 calories depending on ingredients like milk, sweeteners, and toppings. Using water or plant-based milk keeps it lower in calories, while add-ins like peanut butter or maple syrup increase the calories.
More breakfasts with oats
- Microwave oatmeal
- Protein powder oatmeal
- Basic oatmeal recipe
- Peanut butter oatmeal
- Protein overnight oats
- Egg white oatmeal
- High protein oatmeal bars
- Apple cinnamon oatmeal
- Banana baked oatmeal cups
- Low calorie oatmeal
Banana Oatmeal
Ingredients
- 1 medium banana, ripe or overripe
- ½ cup (50 g) rolled oats
- 1 cup (240 ml) milk or water, or a combination of both
- ⅙ tsp salt
Optional ingredients
- ½ to 1 tbsp maple syrup, or honey, for sweeter oats
- ½ tbsp peanut butter
- ½ tsp vanilla extract
- ⅓ tsp ground cinnamon
Instructions
Stovetop banana oatmeal
- In a pot, mash a banana and then combine rolled oats, milk or water, a pinch of salt and optionally vanilla extract and cinnamon.
- Simmer over medium heat for around 5 minutes, or until the oatmeal reaches the desired texture. Stir regularly so that it does not stick to the pan.
- Once cooked, stir in the oats half tablespoon of peanut butter if desired, then taste and adjust with maple syrup if necessary.
- Transfer to a bowl, then serve with your favorite toppings such as more sliced banana and chopped walnuts.
Microwave banana oatmeal
- In a microwave safe bowl, mash a banana and then combine with rolled oats, milk or water, a pinch of salt and optionally vanilla extract and cinnamon.
- Microwave on high for 1 minute 30 seconds to 2 minutes, stirring in between.
- Once cooked, stir in the oats half a tablespoon of peanut butter if desired, then taste and adjust with maple syrup if necessary.
- Serve with your favorite toppings such as more sliced banana and chopped walnuts.
Notes
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To store. Let the oatmeal cool, then transfer it to an airtight container and refrigerate for up to 5 days. Reheat with a splash of milk in the microwave or on the stovetop, stirring well.
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To freeze. To freeze, store in a freezer-safe container for up to 3 months, thaw overnight in the fridge, and reheat before serving.
