Peanut Butter Banana Protein Oats — 32g Protein, Under $2.50
Oats have no business being this satisfying, and yet here we are. This peanut butter banana version is the breakfast that converts people who claim they do not like oatmeal — the natural sweetness of ripe banana cooked right into the oats, a spoonful of peanut butter stirred through at the end for creaminess and fat, and Greek yogurt folded in off the heat to push the protein count to 32 grams. It takes eight minutes on the stove and costs under two dollars and fifty cents. The kind of breakfast that fuels a long morning without asking anything dramatic of your budget or your time.
Ingredients
Method
- Add the oats and water or milk to a small saucepan over medium heat.
- Add the sliced banana and cinnamon and stir to combine.
- Cook for 4–5 minutes, stirring regularly, until the oats have absorbed the liquid and the banana has softened and begun to break down into the oats. Use the back of your spoon to mash the banana pieces further as they soften.
- Remove the pan from the heat. Add the peanut butter and stir through until fully melted and combined.
- Fold in the Greek yogurt off the heat — this keeps it creamy and prevents it from becoming watery.
- Taste and adjust sweetness if needed.
- Pour into a bowl and top with extra banana slices, a drizzle of honey, and chocolate chips if using.
- Serve immediately.
Notes
Rolled oats bought in a large bulk bag remain one of the cheapest breakfasts available per serving. Natural peanut butter with just peanuts and salt is often less expensive than processed versions and has a better macro profile. Overripe bananas are ideal here and are regularly marked down in grocery stores — the riper the banana, the sweeter the oats, meaning you need less added sweetener.
