Peanut Butter Oatmeal
Rolled oats cooked in milk with peanut butter and brown sugar. The cheapest filling breakfast on this site.
Bring milk (or water) to a gentle simmer in a medium pot over medium heat. Do not boil.
Stir in oats, salt, and cinnamon.
Cook 4–5 minutes for large-flake oats (2–3 minutes for quick oats), stirring frequently, until thickened to your preference.
Remove from heat.
Divide into bowls. Top each bowl with 1 tablespoon of peanut butter and 1 tablespoon of brown sugar.
Add sliced banana if using. Serve immediately.
Buy oats in the largest container available — per-kilogram cost drops significantly.
- Cooking with water instead of milk reduces the cost to approximately $0.45 per serving and removes about 120 calories.
- Any nut butter works in place of peanut butter. Sunflower seed butter is a good allergy-safe alternative.
- This recipe works for any meal, not just breakfast.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace regular rolled oats with certified gluten-free rolled oats (GF oats are slightly more expensive — typically $5–$7 for 900 g)
Oats are naturally gluten-free but are often processed in facilities that handle wheat. Only certified GF oats are safe for celiac disease.