Peanut, Honey and Banana Steel-Cut Oatmeal
Inspired by techniques from America's Test Kitchen.
Creamy peanut butter and nutty toasted peanuts enrich these oats sweetened with honey, while soft banana pieces add gentle sweetness throughout.
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Method
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Equipment
- large saucepan with lid
- wooden spoon
- measuring jug
- chopping board
- knife
- small frying pan (for toasting)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 510 kcal |
| Protein | 15.3 g |
| Carbohydrate | 64.9 g |
| of which sugars | 24.7 g |
| of which free sugars | 12.9 g |
| Fat | 23.9 g |
| of which saturates | 6 g |
| Fibre | 8.3 g |
| Salt | 0.95 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Overnight soak
- 720 ml water
- 175 g steel-cut oats
- 3 g fine sea salt or table salt about ½ tsp
Porridge
- 120 ml water
- 120 ml whole milk
- 63 g honey about 3 tbsp
- 65 g smooth peanut butter
- 14 g unsalted butter
- 2 bananas, cut in 1 cm pieces
To serve
- 70 g dry-roasted peanuts, toasted and roughly chopped
- 1
Soak overnight. Heat 720 ml water to boiling in the large saucepan; off the heat, stir in 175 g steel-cut oats with ½ tsp salt, then cover and let it sit overnight on the counter.
- 2
Toast peanuts. Toast 70 g dry-roasted peanuts in a small dry pan 2-3 min, then roughly chop; set aside.
- 3
Cook. The next morning, stir in 120 ml extra water, 120 ml milk and 3 tbsp honey.
- 4
Simmer. Bring to the boil over medium-high heat, then cook over medium 4-6 min, stirring, until soft but chewy and thick like warm pudding.
- 5
Finish. Off the heat, stir in 65 g smooth peanut butter and 14 g butter, then rest 5 min.
- 6
Bananas. Fold in 2 bananas cut into 1 cm pieces, then scatter about 2 tbsp of the toasted peanuts over each bowl.
Storage
Serve warm immediately; best eaten fresh as banana deteriorates quickly when mixed into porridge. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
