Bananas Foster Oatmeal With Walnuts and Peanut Butter Recipe

One heck of a delicious bowl of fiber. Vicky Wasik

Why It Works

  • Mashing some of the cooked bananas and nuts into the oatmeal infuses it with flavor.
  • A dollop of peanut butter stirred in at the end marries perfectly with the bananas.

This easy oatmeal breakfast plays on the buttery bananas of a classic bananas Foster (minus the booze and ice cream), plus a perfect marriage of bananas and peanut butter.

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 to 6 servings

Rate & Comment


  • 6 cups (1.5L) water
  • 1 1/2 cups steel-cut oats (9 ounces; 270g)
  • Kosher salt
  • 4 tablespoons unsalted butter (2 ounces; 55g)
  • 1/4 cup dark brown sugar (1 1/2 ounces; 40g)
  • 4 medium ripe bananas (15 ounces; 450g), peeled and sliced
  • 3/4 cup chopped walnuts (3 ounces; 75g)
  • 2 tablespoons (30ml) peanut butter
  • Orange zest, for garnish
  • Ground cinnamon and nutmeg, for garnish


  1. In a medium saucepan, combine water and oats and bring to a simmer over medium-high heat. Continue to cook, stirring occasionally and adjusting heat to maintain simmer, until oats are fully cooked and oatmeal has thickened, about 20 minutes. Season with salt.

  2. Meanwhile, in a medium skillet, melt butter over medium-high heat until foamy. Stir in brown sugar until dissolved, lowering heat if it threatens to scorch. Stir in bananas and cook until softened and slightly caramelized, about 4 minutes. Stir in walnuts and cook until coated in a shiny, sugary lacquer, about 1 minute. Season with salt.

  3. Stir peanut butter and half of banana-walnut mixture into oatmeal, using a wooden spoon to crush bananas as you stir. Spoon oatmeal into bowls and top with remaining banana-walnut mixture, grated orange zest, and a light dusting of cinnamon and nutmeg. Serve right away.

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