Protein Oatmeal

  

Our Protein Oatmeal will keep you energized for hours with the hunger-crushing combo of protein and fiber. We combined three sources of protein from milk, peanut butter and your favorite protein powder to amp up the muscle-building and satiety potential of this delicious breakfast. Fiber-packed oats and bananas will help keep your gut in good working order throughout the day, and the comforting flavors of cinnamon and vanilla are the perfect complement. Keep reading for our expert tips on ingredient substitutions, ways to change up the flavors and more. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• If you prefer a lighter texture or want to slightly lower the calorie count, you can replace ¼ cup of the milk with water.
• Feel free to substitute the seasonings for a different flavor. You can replace the cinnamon with pumpkin pie spice or add a pinch of cardamom.
• To achieve a deeper sweetness, consider using maple syrup instead of brown sugar.

Nutrition Notes

• Old-fashioned oats are packed with fiber and contain a specific type called beta-glucan, which can help pull bad cholesterol out of the body—this benefits heart health. Oats are naturally gluten-free but may be contaminated with gluten during processing. If you're avoiding gluten, you may want to choose oats specifically labeled as gluten-free.
• Dairy milk is a source of over a dozen essential vitamins and minerals, such as calcium, potassium, magnesium and vitamin B12. Milk also contains all macronutrients, carbs, protein and fats for an overall healthy dietary pattern. 
• Peanut butter adds protein and healthy fats to these oats. When choosing a peanut butter, look for minimal ingredients, typically only peanuts and salt. Avoid those with added sugars.

Ingredients

• 2¼ cups reduced-fat milk

• 1 cup old-fashioned rolled oats

• 1 tbsp light brown sugar

• 1 tsp cinnamon pdr

• 1 tsp vanilla extract

• ¼ tsp salt

• 1 tbsp protein powder

• 1 small banana, thinly sliced (about ½ cup)

• 4 tsp smooth natural peanut butter

  Instructions 

  Combine 2¼ cups milk, 1 cup oats, 1 tablespoon brown sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer; cook, stirring occasionally, until the mixture thickens and most of the liquid is absorbed, about 8 minutes. Remove from heat and stir in 1 tablespoon protein powder.

  Divide the oatmeal evenly between 2 bowls. Top each with half the banana slices and 2 teaspoons peanut butter.

  To make ahead

  This oatmeal is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat with a splash of milk on the stove-top or in the microwave.

Directions

1. Combine 2¼ cups milk, 1 cup oats, 1 tablespoon brown sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer; cook, stirring occasionally, until the mixture thickens and most of the liquid is absorbed, about 8 minutes. Remove from heat and stir in 1 tablespoon protein powder.

 Combine 2¼ cups milk, 1 cup oats, 1 tablespoon brown sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer; cook, stirring occasionally, until the mixture thickens and most of the liquid is absorbed, about 8 minutes. Remove from heat and stir in 1 tablespoon protein powder.

Combine 2¼ cups milk, 1 cup oats, 1 tablespoon brown sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer; cook, stirring occasionally, until the mixture thickens and most of the liquid is absorbed, about 8 minutes. Remove from heat and stir in 1 tablespoon protein powder.

Divide the oatmeal evenly between 2 bowls. Top each with half the banana slices and 2 teaspoons peanut butter.

To make ahead

This oatmeal is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat with a splash of milk on the stovetop or in the microwave.

Directions

1. Combine 2¼ cups milk, 1 cup oats, 1 tablespoon brown sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and ¼ teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer; cook, stirring occasionally, until the mixture thickens and most of the liquid is absorbed, about 8 minutes. Remove from heat and stir in 1 tablespoon protein powder.

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