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This high-protein vegan peanut butter banana oatmeal is super creamy, slightly sweet, and packed with over 30 grams of plant-based protein. And hereโs the best part: no need for traditional protein powders that can leave your oatmeal tasting off. Itโs the perfect start to your morning!

Emily’s Recipe Notes:
- Flavor: Nutty and slightly sweet with hints of warm cinnamon.
- Texture: So creamy (not chalky or powdery!) with soft banana slices on top.
- Customizability: Add your favorite toppings!
- Time: About 10 minutes- quick and easy.
Why We Love This Vegan Oatmeal: I love starting the day with a protein-packed meal to keep me fueled all day, but Iโm not a fan of the taste or texture of protein powder in my oatmeal. This recipe is a game-changer because it uses powdered peanut butter to pack in the protein without relying on traditional protein powders that can leave oats with that chalky texture (if you know, you know).
Ingredients:

Ingredient Notes & Substitutions
Old Fashioned Rolled Oats: โI used regular rolled oats for this recipe. If gluten-free, be sure to use certified gluten-free oats. This recipe could also be made with quick oats- just be sure to adjust the cooking time (they’ll cook faster).
Powdered Peanut Butter: Powdered peanut butter is essentially regular peanut butter that has the oil removed, leaving behind all that good nut based protein. I’m using PB2 Powdered Peanut Butter in this recipe which I buy in bulk at Costco.
- Powdered peanut butter adds all that peanut flavor and extra protein to the oats without the chalky texture that other traditional protein powders have.
- If you don’t have access to powdered peanut butter, you can sub in 3-4 tablespoons of regular creamy peanut butter, however the oats will be slightly lower in protein but you’ll have some extra healthy fats.
Soy Milk: Soy milk is one of my favorite dairy free milks because it’s naturally high in protein. Just 1 cup of soy milk can have between 7-9 grams of plant based protein.
- If you have a soy allergy or you’re not a fan of soy milk, you can substitute this for a Pea Protein Milk like Ripple or other high protein non-dairy milk.
- I’ve also made this oatmeal with West Life’s Smoothie Blend which has over 16 grams of protein per cup. When I use this dairy-free milk, this bowl of oats has over 40 grams of protein and keeps me full quite literally all day.
- I don’t recommend subbing out soy milk for almond milk since it has a much lower protein content.
Banana: Mashed overripe bananas adds just the right amount of sweetness to these oats. Mash half of a ripe banana into the oats and slice the other half on top. If youโre not a fan, you can omit it and use 1/2-1 tablespoon of pure maple syrup instead.
Add-ins
- Other Nut Butters: Not a fan or peanut butter or have an allergy? You can substitute in powdered almond butter or use your favorite seed/nut butters instead. Cashew butter, almond butter, and sunflower butter are good substitutes- although they’ll add a different flavor to the oats.
- Dairy Free Greek Yogurt: Iโll sometimes stir in a small carton (about 150g) of dairy-free Greek yogurt for an ultra-creamy texture and, you guessed it, more protein. I love Kite Hill’s Unsweetened Vanilla Greek Yogurt here.
Step By Step Guide
๐ฅ Ingredient Quantities are in the Recipe Card Below!

Add the old fashioned oats, powdered peanut butter, salt and cinnamon to a small pot. Whisk the dry ingredients together to remove any lumps from the powdered peanut butter.

Mash half the banana until smooth and add it along with the soy milk to the oats. Whisk to combine.

Cook over medium to medium-low heat for 5-10 minutes, whisking occasionally to prevent sticking and lumps.

Remove from the heat and mix in a splash of vanilla extract. That’s it! Easy peasy.
Serving the Vegan Protein Oats
Once the oats are thickened they’re good to go. I love to add a splash of milk, a drizzle of natural peanut butter, sliced banana and a few mini dark chocolate chips on top. This combo is absolutely delicious.
These hearty oats are what I’ve been eating pretty much every morning for the past few months. They’re filling, warm, cozy and great for when it’s a little chilly outside but they’re also great year round.
Toppings & Sweeteners
If you are finding the oats aren’t sweet enough for your liking (or you have a sweet tooth), you can add a bit of maple syrup or a few teaspoons of brown sugar on top as well.
This recipe is super versatile and easy to customize however you like. Need a little inspiration? Here are some topping ideas that would make it even betterโperfect for those busy mornings:
- Vegan Greek Yogurt: a dollop of Kite Hill Dairy Free Yogurt would add creaminess and extra protein.
- Blueberries (or other fruit): for some natural sweetness.
- Hemp Seeds / Hemp Hearts: for good Omegas and a bit of extra protein.
- Flax Seed or Chia Seeds: for extra healthy fats.
- Nuts: like pecans or walnuts would also be delicious.
- Storage: I definitely recommend enjoying this oatmeal after you make it, but if you’d like to meal prep it or make a double batch it can be stored in the fridge. Just put it in an airtight container and store in the fridge for 2-3 days.
- Reheating: When you reheat it, add a bit more soy milk to help thin it out again.

More Oatmeal Recipes:
- Vegan Chocolate Baked Oats
- Vegan & Gluten Free Apple Oatmeal Breakfast Cake
- Cinnamon Roll Overnight Oats

Creamy Peanut Butter Banana Oatmeal (High Protein & Vegan)
Ingredients
- ยฝ cup old fashioned oats
- ยผ cup powdered peanut butter , like PB2
- ยผ tsp ground cinnamon
- 1 pinch salt
- 1 ripe banana, mashed or diced small
- 1 ยผ – 1 ยฝ cup unsweetened soy milk, or other high protein dairy-free milk like pea protein milk
- ยผ cup dairy-free unsweetened Greek yogurt, optional
- ยฝ tsp pure vanilla extract
Optional Toppings:
- Sliced ripe banana
- Creamy peanut butter
- Maple syrup, brown sugar or coconut sugar, to taste
- Dairy-free chocolate chips
Instructions
- Add the old fashioned oats, powdered peanut butter, salt and cinnamon to a small pot. Whisk the dry ingredients together to remove any lumps from the powdered peanut butter.ยฝ cup old fashioned oats, ยผ cup powdered peanut butter, ยผ tsp ground cinnamon, 1 pinch salt
- Mash half the banana until smooth and add it along with the soy milk to the oats. If using dairy-free Greek yogurt, add it now. Whisk to combine.1 ripe banana, 1 ยผ – 1 ยฝ cup unsweetened soy milk, ยผ cup dairy-free unsweetened Greek yogurt
- Cook over medium to medium-low heat for 5-10 minutes, whisking occasionally to prevent sticking and lumps.
- Remove from the heat and mix in a splash of vanilla extract. Spoon into a serving bowl and top any desired toppings like sliced banana, peanut butter, and sweetener to taste.ยฝ tsp pure vanilla extract
How to Make the Oats in the Microwave:
- Combine the old-fashioned oats, powdered peanut butter, salt, cinnamon, mashed banana, and soy milk in a microwave-safe medium bowl, stirring well to remove any lumps.
- Microwave on high for 1-2 minutes, stirring every 30 seconds, then mix in the pure vanilla extract once the oats are thick and creamy.
Recipe notes
- If you have a soy allergy or you’re not a fan of soy milk, you can substitute it for a Pea Protein Milk like Ripple or other high protein non-dairy milk.
- I’ve also made this oatmeal with West Life’s Smoothie Blend which has over 16 grams of protein per cup.

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