Peanut Butter Oatmeal
Rolled oats cooked in milk with peanut butter and brown sugar. The cheapest filling breakfast on this site.
Ingredients
- 300 g (3 cups) large-flake or quick rolled oats $0.83
- 1 L 2% milk (or water for lower cost) $1.12
- 4 tbsp peanut butter $0.30
- 4 tbsp brown sugar or white sugar $0.15
- 1 tsp cinnamon $0.05
- 0.5 tsp salt $0.02
- optional banana, sliced (1 per 2 servings) $0.43
- Recipe total$2.90
Instructions
- 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.
Nutrition per Serving
Estimated values per serving.
531
Calories
19g
Protein
72g
Carbs
18g
Fat
7g
Fiber
340mg
Sodium
~15% DV Iron~25% DV Calcium
Gluten-Free
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.
Budget Notes
- 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.