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breakfast
Peanut Butter and Banana Oatmeal
PregnancyAmericanEasyServes 215 min
Warm rolled oats swirled with peanut butter and topped with sliced bananas.
This comforting breakfast provides an excellent balance of whole grains and healthy fats to support steady energy levels as blood volume climbs. The potassium from the banana helps the mother maintain healthy fluid balance and blood pressure, while the milk delivers essential calcium and vitamin D crucial for the baby's hardening bones. Chia seeds add a gentle boost of omega-3s to support continued fetal brain building.
View Nutrition Facts
One serving≈500 kcal · 19 g protein
Calories500 kcal
Protein19 g
Carbs65 g · 27.5g sugar
Fat21 g · 6.8g sat
Fiber8.8 g
Sodium258 mg
Folate51 mcg DFE
Iron2.7 mg
Calcium359 mg
Choline69 mg
Iodine93 mcg
Vitamin D120 IU
Vitamin B121.1 mcg
Zinc3.3 mg
from its ingredients
Ingredients
1 cup rolled oats
2 cups milk (pasteurized)
1 banana, sliced
2 tbsp peanut butter
1 tbsp chia seeds
½ tsp cinnamon
1 tbsp maple syrup
1 pinch salt
Method
- 1In a small saucepan, bring the milk to a gentle simmer over medium heat. Watch carefully so it doesn't boil over.
- 2Stir in the rolled oats, cinnamon, and a pinch of salt. Reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the liquid is mostly absorbed and oats are tender.
- 3Stir in the chia seeds and maple syrup, then remove from heat. Let sit for 1-2 minutes to allow the chia seeds to thicken the oatmeal.
- 4Divide the oatmeal between two bowls. Swirl 1 tablespoon of peanut butter into each bowl and top evenly with the sliced bananas.
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