Description
A delicious high-protein oatmeal bowl with banana, perfect for a nutritious breakfast.
Ingredients
Scale
- ½ cup (40 g) old fashioned rolled oats
- ½ banana, sliced
- 1 cup (240 ml) water or milk, your choice (dairy or non-dairy)
- 1 scoop (about 30 g) vanilla protein powder
- A pinch sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Step 1: In a medium pot, mix the rolled oats, sliced banana, sea salt, ground cinnamon, vanilla extract, and the water or milk. Stir thoroughly to ensure all ingredients are well combined and flavors start to meld.
- Step 2: Place the pot on the stove over medium-high heat. Cook the mixture for about 8 to 10 minutes. Stir occasionally during cooking to prevent sticking and to help the banana melt into the oats, creating a creamy texture. Watch the liquid absorb fully into the oats.
- Step 3: Once the oatmeal has absorbed the liquid and is creamy, remove the pot from the heat. Immediately stir in the vanilla protein powder thoroughly to blend it smoothly into the hot oatmeal. This prevents clumping and ensures an even texture.
- Step 4: If the oatmeal becomes too thick for your preference, add additional water or milk gradually, stirring to reach your desired consistency. If it is too thick while cooking, you may add an extra ¼ cup (60 ml) of liquid at the 8-minute mark to loosen it.
- Step 5: Transfer the oatmeal to a bowl. Add your favorite toppings such as fresh fruit, sliced almonds, a dollop of Greek yogurt, nut butter, maple syrup, or chia seeds to enhance flavor and texture as you like.
Notes
- Room Temperature: Store cooked protein oatmeal in an airtight container at room temperature for up to 1 day to maintain freshness and texture.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 4 days. Reheat gently to restore creaminess before serving.
- Freezing: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To prevent protein powder from clumping, always stir it in after removing the pot from heat.
- If bananas are not melting into the oatmeal well, slice them thinner or add them about 5 minutes before cooking ends for better integration.
- For undercooked oats after 10 minutes, cover the pot and simmer for an additional 2-3 minutes, stirring occasionally.
- Use rolled oats for best texture and chew. Quick oats are an option but may turn mushier.
- Reheat refrigerated oatmeal gently in a pot on low heat or in a microwave, stirring occasionally until warmed through and creamy. Add a splash of water or milk if needed to loosen the texture.
- Serve topped with fresh berries, sliced almonds, a spoonful of Greek yogurt, or nut butter for added richness and protein.
- Drizzle with maple syrup or honey for extra sweetness if desired.
- Add chia seeds or peanut butter for texture and nutritional boost.
- Substitute vanilla protein powder with chocolate or another flavor as preferred, keeping the amount to 1 scoop (about 30 g).
- Use almond milk, oat milk, or other non-dairy milk to keep this recipe dairy-free or adapt to your dietary needs.
- Add a teaspoon of honey or maple syrup during cooking or as topping for extra natural sweetness.
- Select ripe bananas to provide natural creaminess and sweetness.
- Choose protein powder that mixes well in hot liquids for the smoothest texture, avoiding powders that clump easily.
- Rolled oats deliver the best bite; finely ground quick oats will produce a softer, mushier result.
- Milk or water can be used according to preference; milk will yield creamier oatmeal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg