This blog post contains four easy recipes for ripe bananas using peanut butter, oats, and bananas. These are all inexpensive vegan recipes perfect for families! I did the math and the entire cost for all four recipes combined was under $6! Peanut butter, oats, and bananas are all so nutrient-dense so these recipes are great alternatives for some of your favorite recipes and snacks. The four recipes with time stamps from the video version are: 1.) Banana Oat Pancakes. 1:37 2.) Homemade Chewy Granola Bars. 3:47 3.) Overnight Oats with banana and peanut butter. 5:19 4.) Peanut Butter Oats and Banana Smoothie. 6:12
If you prefer video format for the recipes please follow this link to the Radiantly Nourished Youtube Channel.
1.) Banana Oat Pancakes
These banana oat pancakes are my favorite out of the four. This is such a great easy recipe for ripe bananas and I get so excited each time I get to make it! I have always loved pancakes as a special weekend breakfast but find that traditional pancakes give me a sugar rush and only keep me full for an hour or so. I love this recipe because it satisfies every craving, but is completely healthy and balanced. The combination of the banana and oats keeps you full and satisfied much longer than traditional pancakes with no sugar crash. Win, win!
Serves 2 but could be easily doubled for more servings. It is nice to make extra because the leftovers re-heat up perfectly on the stovetop or in the microwave.
Ingredients:
- One Fully Ripe Banana
- 1 cup Quick Oats
- 1 Egg or Egg Substitute
- One cup plant milk of choice (I am using unsweetened vanilla almond),
- 1/4 TSP Baking Soda & Generous Cinnamon
NOTES:
- I prefer this recipe with a real egg, the taste and texture are better in my option, but if you follow a plant-based diet a chia egg works perfectly (which is what I used in the video.) To make a chia “egg” simply combine 1 TBSP chia seeds to 2 1/2 TBSP water, let sit for 15 minutes, and then use in place of an egg.
- I recommend using quick oats, but this recipe will also work with gluten-free oats & rolled oats. Be prepared to cook the pancakes a bit longer when using rolled oats.
Recipe:
- Simply combine all ingredients in a high-speed blender and blend for at least 2 minutes to make sure the oats are completely processed.
- Heat a non-stick pan with olive oil or butter to medium-high heat. You do not want to pan to be too hot, as it will cook the outside of the pancakes too quickly. Pour the batter into the pan to create the pancakes. I prefer about 3-inch sized pancakes.
- Let cook for approx 5-6 minutes on each side. These take longer to cook than traditional pancakes because of the oat flour. Take your time and allow them to fully brown on both sides. You want to look for a beautiful golden brown color like shown in the photo above before removing them from the pan!
- Serve your pancakes with any topping of your choice. Plant-based butter, peanut butter, fresh berries, honey, and maple syrup all make wonderful options!
2.) Homemade Chewy Granola Bars
Ingredients:
- 3 Fully Ripe Bananas
- 2 Cups of Quick Oats
- 3 TBSP Plant Milk of Choice
- 1 TBSP Chia Seeds
- Generous Cinnamon
- 1 TBSP Peanut Butter (feel free to add more!)
- Optional: 1-2 TBSP Maple Syrup.
Make These Your Own: Feel free to mix in any toppings you have on hand. Coconut flakes, chocolate chips, dried berries, or nuts would all work well.
Recipe:
1.) Heat Over to bake at 380 degree Fahrenheit or 193 degree Celsius.
2.) Use a fork to mash all three bananas in a nine inch pie pan.
3.) Combine all ingredients to the pan and fold together. Mix well and then evenly mold to the pan. To make mixing easier I like to add the first 2 TBSP of plant milk to begin mixing, then I add the last TBSP of plant milk along with the PB to finish combining everything together.
4.) Bake for 30 minutes.
5.) Then, remove from oven and let cool before cutting and serving.
3.) Banana Oat Smoothie
Serves 1 but could easily be doubled or tripled to serve more people or make extra as a meal-prep.
Ingredients:
- 1 frozen banana
- 1/2 cup of quick oats
- 1 cup unsweetened vanilla almond milk
- 1/2 cup of ice cubes
- Optional 1/2 fuji apple
- 1 TBSP Peanut Butter
- Generous Cinnamon
Recipe: Simply combine all ingredients to a high-speed blender and then blend on high for 2+ minutes. You want to blend fully because you need to ensure the oats are fully processed. Then enjoy!
This is a great smoothie for pre or post-workout because of its nutrient density. It is so satisfying because this smoothie is rich in carbohydrates, healthy fats, and plant-based protein!
4.) Banana Peanut Butter Overnight Oats
There are so many ways to enjoy these! In the photo above I paired two of the granola bars with greek yogurt for a wonderful breakfast. This is a great easy recipe for ripe bananas, as it requires 3 fully ripe bananas to prepare. You could pack these to go in your lunch or even re-heat and crumble over ice cream for a delicious dessert! BONUS- They are freezable! You can batch cook these and freeze them. To reheat, simply microwave for 25 seconds!
Ingredients:
- Half of One Fully Ripe Banana
- 1/2 Cup Quick Oats (any oats will work)
- 1/2 TBSP Chia Seeds
- 3/4 – 1 Cup Plant Milk (Use less milk depending on how thick you like your oats. Vanilla Almond is my favorite to use!)
- 1 TBSP Peanut Butter
- Generous Cinnamon
- Optional top with any toppings and fruit.
Recipe: First, Mash 1/2 banana in a mason jar (or any airtight container), then combine all ingredients to the mason jar and mix well. Refrigerate overnight and enjoy it! These are perfect for meal prep, as they will last up to four days in the fridge!
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I hope you enjoy these recipes as much as I do! Please let me know in the comments if you were able to try any or if you have questions. To learn more about the Radiantly Nourished Blog please visit my About Page and consider connecting with me on Instagram, Youtube, and Pinterest.
Love
Jordana
