Steel Cut Oats Breakfast Bowl
Easy to make oatmeal breakfast bowl topped with sliced bananas, peanut butter, and roasted peanuts.
Servings: 4
Equipment
- spatula
- small bowl
- sauce pan
Ingredients
- 4 cups almond milk
- 1 cup steel-cut oats
- 3 large overripe bananas
- 1 tablespoon coconut oil
- 1/4 cup maple syrup
- 2 tablespoon 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