Peanut Butter & Banana Protein Oatmeal Bowl

Name: Peanut Butter & Banana Protein Oatmeal Bowl
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2 bowls
Ingredients: 1/2 cup (120 ml) steel-cut oats; 2 cups (480 ml) water; 1 pinch kosher salt; 1/2 cup (120 ml) liquid egg whites; 1/2 cup (120 ml) plain Greek yogurt; 1/2 teaspoon (3 ml) ground cinnamon; 2 tablespoons (30 ml) natural peanut butter; 1 ripe banana, sliced; 1 teaspoon (5 ml) maple syrup

Steel-cut oats with egg whites and Greek yogurt, topped with peanut butter and banana.

By the Bowlyra kitchen Updated November 11, 2026

Prep: 5 min
Cook: 30 min
Total: 35 min
Makes: 2 bowls

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Peanut Butter & Banana Protein Oatmeal Bowl with protein oatmeal, banana, peanut butter, maple syrup and cinnamon in a sand stoneware bowl

Whisking egg whites into oatmeal for the last few minutes of cooking adds protein and makes the oats fluffy, without tasting eggy. Greek yogurt stirred in off the heat adds creaminess.

Why this recipe works

Adding egg whites slowly while stirring keeps them from scrambling into chunks. Yogurt added off the heat stays creamy.

Ingredient notes

Steel-cut oats are chewier than rolled oats. Use certified gluten-free oats if needed. Liquid egg whites from a carton are pasteurized.

Common mistakes

Adding egg whites all at once.
Boiling after adding yogurt.

What to serve with it

Chia seeds or cacao nibs.

Meal prep

Cooked oats keep 5 days; reheat with water, then add toppings.

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Cooking tips

Cook a batch of steel-cut oats for the week. Warm the peanut butter for 10 seconds so it drizzles.

Swaps and variations

Use rolled oats (cook 5 minutes). Use almond butter.

Storing and reheating

Refrigerate within 2 hours for up to 4 days.

Recipe