Banana Protein Oatmeal

Some mornings, you just need a breakfast that you can throw together in minutes and still feel good about. This banana protein oatmeal has become that “go-to” bowl in our house. It’s warm, creamy, naturally sweet from ripe bananas, and packed with enough protein to actually keep you full.

I love that it feels like a treat but is secretly made with ingredients I almost always have on hand: oats, a spotty banana, an egg, almond milk, and chia seeds. Everything gets mixed in one bowl, popped in the microwave, and breakfast is done before the coffee finishes brewing.

It is also super easy to customize. Some days I stir in peanut butter and chocolate chips, other days I pile on berries and almonds. My kids love it with extra cinnamon and a few mini chocolate chips on top. You can keep it dairy-free, gluten-free (with certified oats), and there is no need for added sugar unless you want it a little sweeter!

If you like starting your day with something cozy that doesn’t weigh you down, this banana protein oatmeal is such a simple little recipe to keep in your back pocket.

Before You Get Started

Here are a few quick things to know before you make this banana protein oatmeal so it turns out perfectly every time.

• Pick the right oats: Rolled oats work best for this recipe and give you a nice, creamy texture. Quick-cooking rolled oats also work, but regular steel-cut oats will not soften enough in the microwave.
• Use a very ripe banana: The riper the banana, the sweeter your oatmeal will be without any added sugar. Bananas with brown spots are perfect here.
• Decide how you want the egg: A whole egg makes the oatmeal extra fluffy and adds more protein. You can swap in egg whites if you prefer, just whisk them in really well so there are no streaks.
• Choose your milk: Unsweetened almond milk keeps things light, but any milk you like will work. Add a little extra if you prefer looser, creamier oats.
• Grab a large microwave-safe bowl: Use a bigger mug or bowl than you think you need so the oatmeal has room to bubble up without overflowing. Lightly greasing the bowl helps with easy cleanup.

How to Make Banana Protein Oatmeal

Here are the simple steps to make this protein-packed oatmeal right in your microwave.

1. Mix The Banana And Egg

Spray a large microwave-safe bowl or mug with cooking spray. Mash the banana in the bottom of the bowl until mostly smooth, then stir in the egg until everything is fully combined.

2. Add The Oats, Milk, And Flavorings

Stir in the rolled oats, almond milk, chia seeds, and cinnamon. Mix well so there are no dry pockets of oats and the chia seeds are evenly distributed throughout the mixture.

3. Microwave And Stir Until Thick

Microwave the oatmeal in short bursts, stopping to stir in between so it cooks evenly and does not bubble over. Continue microwaving and stirring until the oats are thickened, the egg is cooked through, and the texture is creamy. Let it sit for a minute to finish thickening, then add your favorite toppings and enjoy.

Best Oatmeal Topping Ideas

One of the best things about oats is how insanely versatile they are. You can use them to make oatmeal, muffins, granola bars, baked oats, and smoothies. You can also top them in about a million different ways, depending on what flavors you like and what you have at home.

I love a simple bowl of oatmeal with some fresh fruit and nut butter, but I also love getting creative occasionally. If you’re unsure of what to top oatmeal with, here are some of my favorite oatmeal topping ideas to choose from:

• Fresh fruit (bananas, berries, peaches, cherries, etc.)
• Chopped nuts (almonds, walnuts, pecans, etc.)
• Chocolate chips
• Nut butter (peanut, almond, cashew)
• Seeds (chia seeds, pumpkin seeds, hemp seeds, flax seeds)
• Shredded coconut
• Dried fruit (raisins, cranberries, apricots)
• Sweetener (honey, maple syrup, agave)
• Spices (vanilla, cinnamon, nutmeg)

Recipe Tips and Tricks

Here are the best pro tips to make this Banana Protein Oatmeal come out perfectly every single time.

• Boost the protein: For an extra protein hit, add a spoonful of nut butter, a scoop of vanilla protein powder, a dollop of Greek yogurt, or a little cottage cheese after cooking. If you add protein powder, stir in a splash of extra milk so the oats stay creamy.
• Play with flavor add-ins: Stir in vanilla extract, cocoa powder, pumpkin pie spice, or a pinch of nutmeg to change up the flavor. A teaspoon of cocoa plus a few chocolate chips turns this into a seriously good chocolate breakfast bowl.
• Adjust the sweetness naturally: This recipe relies on banana for sweetness. If you like things sweeter, drizzle on a little honey, maple syrup, or agave at the end instead of mixing it into the base so you can control each serving.
• Make it vegan-friendly: Skip the egg and use your favorite plant-based milk. The chia seeds will help thicken the oats, though the texture will be a bit less fluffy and more like classic oatmeal.
• Tweak the texture: If your oats are thicker than you like, stir in a little more milk after cooking until you reach your perfect consistency. If they are thinner, let them sit for a couple of minutes so the chia seeds can absorb more liquid.
• Turn it into a portable breakfast: Cook the oatmeal in a larger bowl, then portion it into jars or containers once it cools slightly. Add toppings, close the lid, and you have a grab-and-go breakfast for busy mornings.

Storage & Reheating

Here are the best ways to store, reheat, and repurpose your banana protein oatmeal.

• Store in the fridge: Let the oatmeal cool completely, then transfer it to an airtight container or jars. Store in the refrigerator for 3–5 days and keep toppings separate until serving.
• Store in the freezer: Portion the cooled oatmeal into freezer-safe containers, leaving a little room at the top. Freeze for 3–4 months and label with the date so you remember what you tucked away.
• Reheat for breakfast: Reheat in the microwave with a splash of milk or water, stirring halfway so it warms evenly and loosens back up. You can also reheat gently on the stovetop over low heat.