Why You’ll Love Oatmeal with Almond Butter & Banana Recipe

I enjoy this recipe because it’s quick, filling, and endlessly customizable. I like that it uses simple pantry ingredients and comes together in one pot. It keeps me satisfied for hours, and I can easily adjust the sweetness and toppings depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup rolled oats
2 cups water or milk (or a combination of both)
1 ripe banana (sliced)
2 tablespoons almond butter
1 tablespoon honey or maple syrup (optional)
1/2 teaspoon cinnamon (optional)
Pinch of salt
Chopped nuts or seeds (optional, for topping)
Fresh fruit (optional, for topping)

Directions

I begin by bringing the water or milk to a boil in a medium saucepan. I stir in the rolled oats and a pinch of salt, then reduce the heat to medium-low. I cook the oats for about five minutes, stirring occasionally, until they soften and absorb most of the liquid.

Once the oats are cooked, I remove the saucepan from the heat. I stir in the almond butter, honey or maple syrup if I’m using it, and cinnamon until everything is smooth and well combined. I spoon the oatmeal into bowls and top it with sliced banana, then finish with chopped nuts, seeds, or extra fresh fruit if I want.

Servings and Timing

I make this recipe to serve 2 people. The prep time takes me about 5 minutes, the cooking time is around 5 minutes, and the total time comes to approximately 5 minutes.

Variations

I sometimes use plant-based milk like almond or oat milk for extra creaminess. I also like adding chia seeds or flaxseed for more texture. When I want extra protein, I stir in a scoop of protein powder or top the oatmeal with yogurt.

Storage/Reheating

I store leftover oatmeal in an airtight container in the refrigerator for up to 2 days. When reheating, I add a splash of milk or water and warm it on the stovetop or in the microwave, stirring until creamy again.

FAQs

Can I make this oatmeal vegan?

I make it vegan by using plant-based milk and maple syrup instead of honey.

Can I use quick oats instead of rolled oats?

I can use quick oats, but I reduce the cooking time slightly.

How do I make the oatmeal creamier?

I use milk instead of water and add a bit more almond butter.

Can I meal prep this recipe?

I cook a batch ahead of time and reheat individual portions during the week.

What if I don’t like almond butter?

I swap it with peanut butter or cashew butter with good results.

Is this recipe gluten-free?

I use certified gluten-free oats to keep it gluten-free.

Can I add protein to this oatmeal?

I add nuts, seeds, yogurt, or protein powder when I want more protein.

How ripe should the banana be?

I prefer a ripe banana with brown spots for the best natural sweetness.

Can I cook the oats in the microwave?

I microwave them in a large bowl, stirring halfway to prevent overflow.

What toppings work best?

I like berries, sliced apples, shredded coconut, or a drizzle of nut butter.

Conclusion

I find this oatmeal with almond butter and banana to be a simple, reliable recipe that fits perfectly into busy mornings. It’s warm, creamy, and nourishing, making it a breakfast I come back to again and again.