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The Washington Post

Peanut Butter-Banana Oatmeal

Peanut Butter-Banana Oatmeal 2.000
Jan 16, 2008

The banana and peanut butter flavors in this creamy oatmeal are quite subtle. It tastes even better the next day, so you might want to make a double batch and keep it in the refrigerator; reheat with a little extra milk.


Servings: 2 - 3
Ingredients
  • 1 cup old-fashioned oatmeal (do not use quick-cooking or instant)
  • 2 1/3 cups water
  • Pinch salt
  • 2 tablespoons creamy peanut butter
  • 1 banana, cut into 1/4-inch slices
  • 1/3 cup low-fat milk
  • 1/2 teaspoon unsalted butter

Directions

Combine the oatmeal, water and salt in a medium saucepan. Bring to a boil, stirring, over medium-high heat, then reduce the heat to medium and cook, stirring occasionally, for 5 minutes, until thickened and creamy. Add the peanut butter, banana, milk and butter; mix gently to combine. Cook for 1 minute. Divide among individual bowls and serve hot.


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Recipe Source

Adapted from the paperback edition of "French Women Don't Get Fat," by Mireille Guiliano (Vintage, 2007).

Tested by Julie Ann Perschbacher.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 3): 212


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 2g 10%

Cholesterol: 2mg 1%

Sodium: 154mg 6%

Total Carbohydrates: 30g 10%

Dietary Fiber: 4g 16%

Sugar: n/a

Protein: 7g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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