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top view oatmeal bowl with sliced banana, peanut butter drizzle, and a spoon in bowl
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Steel Cut Oats Breakfast Bowl Recipe

Easy to make oatmeal breakfast bowl topped with sliced bananas, peanut butter, and roasted peanuts.
Course Breakfast
Cuisine American
Diet Vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 464kcal
Author Rena

Ingredients

  • 4 cups almond milk
  • 1 cup steel-cut oats
  • 3 large overripe bananas
  • 1 tbsp coconut oil
  • 1/4 cup maple syrup
  • 2 tbsp peanut butter
  • 1/4 cup roasted peanuts chopped

Instructions

  • To a saucepan over medium-low heat, add the milk and steel-cut oats.
  • Cook for 30 minutes, stirring occasionally.
  • Once the time is almost up, and the oatmeal is dense and creamy, peel and mash the bananas.
  • Add the mashed bananas, coconut oil, maple syrup, peanut butter, and mix well.
  • Add the chopped peanuts and serve warm with banana slices and extra maple syrup.

Notes

  • The Nutrition facts include bananas, peanut butter, and roasted peanuts.
  • Top with any other toppings of choice. Swap the bananas with apples or pairs.
  • Use berries for a lower calorie option.
  • You can use any other nut butter in place of peanut butter.
  • Store the cooked oatmeal in the fridge for up to 7 days and reheat when ready to serve.

Nutrition

Serving: 1bowl | Calories: 464kcal | Carbohydrates: 69g | Protein: 14g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 416mg | Potassium: 541mg | Fiber: 9g | Sugar: 26g | Vitamin A: 65IU | Vitamin C: 9mg | Calcium: 359mg | Iron: 2mg