Peanut Butter Banana Oatmeal Breakfast Ice Cream

Name: Peanut Butter Banana Oatmeal Breakfast Ice Cream
Prep time: 15 min
Cook time: 3 min
Total time: 45 min
Yield: 4
Ingredients: 2 large ripe bananas, peeled and frozen; 1 cup whole grain rolled oats; 2 cups low-fat milk; 3 tablespoons peanut flour; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon

Recipe GLPR5da5b683b2a050

Breakfast

45 min

278 cal

Servings: 4

Microwave

SNAP eligible

A creamy, naturally sweet frozen breakfast treat combining ripe bananas, wholesome oats, and protein-rich peanut flour blended into a smooth ice cream texture. Perfect for a nutritious morning dessert or snack, this recipe comes together in just 45 minutes and serves four. Freeze the bananas first, cook the oats with milk until tender, then blend everything together with warm spices for a wholesome frozen delight.

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Ingredients

2 large ripe bananas, peeled and frozen

1 cup whole grain rolled oats

2 cups low-fat milk

3 tablespoons peanut flour

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Directions

Peel the bananas and place them in a freezer-safe container or ziplock bag. Freeze for at least 2 hours until solid.
In a large microwave-safe bowl, combine the rolled oats and low-fat milk, stirring to combine.
Microwave the oat mixture on high for 3 minutes, stirring halfway through, until the oats are tender and most of the liquid is absorbed.
Remove the oat mixture from the microwave and allow it to cool to room temperature, then cover and refrigerate until completely chilled, about 15–20 minutes.
Once the bananas are frozen solid and the oatmeal is cold, transfer both to a high-speed blender or food processor.
Add the peanut flour, vanilla extract, and ground cinnamon to the blender with the bananas and chilled oatmeal.
Blend on high speed until smooth and creamy, scraping down the sides as needed, until the mixture reaches an ice-cream-like consistency.
Serve immediately for a softer, soft-serve texture, or transfer to a shallow container and freeze for 1–2 hours in the freezer until it reaches your desired firmness. Alternatively, pour into an ice cream maker and follow the manufacturer's instructions for freezing.
Serve in bowls topped with your choice of peanut butter, chopped nuts, chocolate chips, coconut flakes, or fresh fruit.

Comments

Grocery List Plus Editorial Staff4.5

This recipe hits Charlotte hard on cost and availability: peanut flour is the sticking point—while North Carolina grows peanuts, processed peanut flour lives in specialty sections at Harris Teeter or ALDI, requiring a deliberate look past conventional grocery shelves, though most readers will find it eventually without a second trip. The base ingredients are dead-simple and cheap (bananas run 50 cents, oats bulk for pennies, milk is milk), pushing the per-serving cost well under $1.50 even at Publix. The stated 45 minutes undersells the reality if you're churning by hand or waiting on a household ice cream maker—expect closer to an hour, maybe more. This is a no-fuss one-bowl blend that rewarms terribly and needs eating the day it's made, which limits its weeknight practicality for families juggling leftovers, though it's a fine single-serving treat or small-batch indulgence.