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Breakfast recipe · from the recipe book

Banana Peanut Butter Porridge with Cinnamon

Silky water-cooked oats sweetened with mashed banana, swirled with nutty peanut butter and topped with crunchy roasted peanuts and fresh banana slices.

Banana Peanut Butter Porridge with Cinnamon

Ingredients

  • 4 cups950 gWater
  • 3⅔ cups300 gOld-fashioned rolled oats
  • 2 medium240 gBananadivided: half mashed, half sliced
  • ¼ cup64 gPeanut butter, no salt added
  • 3½ tbsp30 gDry-roasted peanuts, unsaltedroughly chopped
  • 1 tbsp20 gMaple syrup
  • ¾ tsp2 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • ¼ tsp2 gSalt

Steps

  1. Prepare first: peel the banana, mash half of it in a small bowl, and slice the remaining half for topping. Roughly chop the dry-roasted peanuts.
  2. In a medium pot, bring the water and the salt to a boil over high heat.
  3. Stir in the oats, the mashed banana and the cinnamon, then lower the heat to medium-low.
  4. Simmer, stirring often, for 5 to 7 minutes until the oats are thick and creamy.
  5. Take the pot off the heat and stir in the vanilla and the maple syrup.
  6. Divide the porridge among 4 bowls, spoon a quarter of the peanut butter onto each and swirl it in.
  7. Top each bowl with a quarter of the sliced banana and a quarter of the chopped dry-roasted peanuts, and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Peanuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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