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top view oatmeal bowl with sliced banana, peanut butter drizzle, and a spoon in bowl

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


  • 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


  • 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.


  • 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.


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