Why You’ll Love This Protein Oats with Banana

• It’s seriously satisfying. The combination of complex carbs from the oats and a solid hit of protein creates a breakfast that truly sticks with you. You’ll notice you’re not even thinking about a snack until well past lunchtime.
• The texture is pure magic. We’re not just making watery porridge here. The trick is in the cooking method, which coaxes out the starches for a luxuriously creamy consistency that’s thick without being gluggy.
• It’s endlessly customisable. Think of this recipe as your perfect base camp. Once you’ve mastered the basic technique, you can venture out with different mix-ins, from berries to nut butters to spices—it’s a new adventure every morning.
• It’s deceptively simple. Honestly, if you can stir a pot, you can make this. It comes together in under 10 minutes with minimal fuss, which is exactly what you need when you’re still half-asleep.

Ingredients & Tools

• 1/2 cup rolled oats (sometimes called old-fashioned oats)
• 1 cup liquid of choice (water, milk, or a milk alternative like almond or oat milk)
• 1 large, very ripe banana
• 1 scoop (about 30g) vanilla or unflavoured protein powder
• 1/2 tsp ground cinnamon
• Pinch of fine sea salt
• Optional toppings: a drizzle of nut butter, a handful of berries, a sprinkle of nuts or seeds, a dash of maple syrup

Tools: A small saucepan, a wooden spoon or spatula, and a bowl for serving.

You’ll notice I’m specific about the banana—a ripe one with brown spots is key. It mashes easily and its natural sugars caramelise slightly as it cooks, reducing or even eliminating the need for any added sweetener. And that pinch of salt? It’s not optional, I promise. It makes all the flavours pop.

Serves: 1 | Prep Time: 2 minutes | Cook Time: 8 minutes | Total Time: 10 minutes

Before You Start: Tips & Ingredient Notes

• Banana ripeness is everything. A green or yellow banana will work, but it won’t mash as smoothly or provide the same level of inherent sweetness. The spottier, the better for this recipe.
• Choose your protein powder wisely. For the creamiest result, a whey or casein protein blend tends to work best. Plant-based powders can sometimes thicken more aggressively, so you might need a splash more liquid at the end.
• Don’t skip the salt. I know I already mentioned it, but it’s that important. It balances the sweetness and enhances the oat flavour, transforming your bowl from bland to brilliant with just a tiny pinch.
• Rolled oats are the way to go. Steel-cut oats require a much longer cooking time, and instant oats can turn to mush. Rolled oats give you the perfect balance of texture and speed.

How to Make Protein Oats with Banana

Serving Suggestions

Complementary Dishes

• A side of scrambled eggs — For those mornings when you need maximum staying power, the savoury contrast of fluffy eggs alongside the sweet, creamy oats is a perfect balance.
• Two slices of crispy turkey bacon — The salty, smoky flavour cuts through the sweetness beautifully, creating a more complete breakfast plate.
• A small green smoothie — If you’re aiming for a real nutrient boost, a simple spinach, pineapple, and ginger smoothie on the side feels fresh and vibrant.

Drinks

• A strong black coffee — The bitterness of the coffee is a classic pairing that highlights the sweet, comforting notes of the banana and cinnamon.
• A glass of cold oat milk — Keeping with the theme, a cool glass of oat milk is a simple, creamy accompaniment that doesn’t overpower the dish.
• Earl Grey tea — The bergamot in the tea adds a lovely floral note that complements the warmth of the cinnamon surprisingly well.

Something Sweet

• A square of dark chocolate — Melting a piece of 70% or higher dark chocolate on top of the hot oats right before eating creates a decadent, dessert-like finish.
• A dollop of Greek yogurt — Adding a cool, tangy spoonful of yogurt introduces a wonderful temperature and flavour contrast.
• A sprinkle of homemade granola — For a bit of crunch, a tablespoon of your favourite granola on top provides the perfect textural counterpoint to the creamy oats.

Top Mistakes to Avoid

• Mistake: Adding protein powder to boiling hot oats. This is the number one error! The high heat can cause the protein to denature too quickly, leading to a clumpy, rubbery texture that’s really unpleasant. Always take the pot off the heat first.
• Mistake: Using under-ripe bananas. A green banana won’t mash properly and lacks the sweetness needed to balance the oats. You’ll end up reaching for sugar or syrup, when nature’s candy would have done the job perfectly.
• Mistake: Not stirring enough during cooking. Oats love to stick to the bottom of the pan, and a lazy stir can lead to burnt bits and uneven cooking. A little frequent attention is all it takes for a perfectly creamy result.
• Mistake: Skipping the rest time. Oats continue to absorb liquid after you turn off the heat. Letting them sit for a minute or two before eating allows them to thicken to the ideal consistency.

Expert Tips

• Tip: Make a big batch. You can easily double or triple this recipe. Cook the oats without the protein powder, let the base cool, and store it in the fridge for up to 3 days. When ready to eat, reheat a portion gently on the stove or in the microwave, then stir in the protein powder off the heat. Breakfast is ready in 60 seconds.
• Tip: Boost the flavour with a pinch of nutmeg. Adding a tiny grating of fresh nutmeg along with the cinnamon adds a warm, complex depth that makes the oats taste even more special.
• Tip: Toast your oats. For a nuttier, deeper flavour, toast the dry oats in the saucepan over medium heat for 2-3 minutes before adding the liquid and banana. You’ll smell a wonderful, toasty aroma—that’s your cue to proceed.
• Tip: Create a “swirl” for visual appeal. If you’re adding a nut butter, don’t just plop it on top. Place a dollop in the centre and use a knife or toothpick to swirl it through the oats for a beautiful marbled effect.

FAQs

Can I make this recipe without protein powder?
Absolutely! The recipe will still be delicious. You’ll just have a standard bowl of banana oatmeal. To add some protein back in, you could stir in a tablespoon of chia seeds or hemp hearts along with the oats, or top it with a big spoonful of Greek yogurt after cooking. The texture will be slightly different, but still wonderfully creamy from the banana.

My oats turned out too thick. What did I do wrong?
This usually happens if the heat was too high, causing the liquid to evaporate too quickly, or if you used a protein powder that is a particularly aggressive thickener. Don’t worry, it’s an easy fix! Simply stir in a splash of your chosen liquid—a tablespoon at a time—until it reaches your preferred consistency. It’s much easier to thin oats out than to thicken them up.

Can I use a different type of oat?
You can, but the results will vary. Steel-cut oats will require more liquid and a much longer cooking time (around 20-30 minutes). Instant or quick-cook oats will work, but they’ll become very soft and mushy much faster, so reduce the cooking time to just 2-3 minutes. For the best texture, I really do recommend sticking with old-fashioned rolled oats.

Is it possible to make this vegan?
Yes, it’s very easy! Just ensure you use a plant-based protein powder and a vegan liquid like almond, soy, or oat milk. All the other core ingredients are naturally vegan. It’s a fantastic, satisfying plant-based breakfast option.

Why did my protein powder clump up even though I took it off the heat?
This can happen if the powder is added too quickly or not stirred vigorously enough. The trick is to sprinkle it evenly over the surface rather than dumping it in one spot, and then to stir like your breakfast depends on it—using a small whisk instead of a spoon can help break up clumps instantly for an ultra-smooth finish.