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Creamy stovetop banana oatmeal close-up with melted chocolate, a swirl of milk and fresh banana slices

Banana Oatmeal

AuthorLily Mellow
A creamy, naturally sweet stovetop oatmeal where mashed ripe banana cooks directly into the oats — no added sugar, ready in 10 minutes, and vegan-friendly. The simplest cozy breakfast you'll make all week.
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Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Servings1 bowl
Calories280 kcal

Ingredients  

WET INGREDIENTS

  • 1 medium 100g ripe banana, mashed
  • 1 cup 240ml milk of choice (oat, almond, dairy — all work)

DRY INGREDIENTS

  • 1/2 cup 45g rolled oats (old-fashioned)
  • 1 pinch of salt

TOPPINGS

  • Fresh banana slices optional, for topping
  • 1 tsp melted chocolate or chocolate spread optional, for topping
  • Drizzle of extra milk or plant cream optional, for topping

Instructions 

  1. Add the rolled oats, mashed banana, milk, and salt to a small saucepan. Stir with a fork to combine.
  2. Place over medium heat and bring to a gentle simmer. Stir regularly for 5–8 minutes, until the oats are thick and creamy and the banana is fully incorporated.
  3. Transfer to a bowl. Top with fresh banana slices, a spoonful of melted chocolate in the center, and a drizzle of cold milk.
  4. Serve immediately.
    5. Temperatures: medium heat = 325–350°F / 160–180°C on an electric hob.

Notes

Note 1 — Storage & Meal Prep: Keeps up to 3 days in the fridge in an airtight container. Add a splash of milk when reheating. Freezes well up to 2 months — portion individually and thaw overnight in the fridge.
Note 2 — Key Substitution: Any milk works — oat milk gives the creamiest result, coconut milk makes it richer. For a higher-protein version, add a scoop of vanilla protein powder or a spoonful of peanut butter off the heat.
Note 3 — Tip: The riper your banana, the sweeter and creamier your oatmeal. Brown-spotted bananas are ideal. Avoid green or barely-ripe bananas — they won't melt into the oats the same way.