Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Peanut butter and banana oats
Oats cooked in milk with peanut butter stirred through and sliced banana.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 21 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm 80 g of oats thicken in 250 ml of milk in 5 to 6 minutes
- Photograph the finished bowl
- Time
- About 13 min
- estimated
- Serves
- 2
- see below
- Energy
- 415 kcal
- per serving
- Protein
- 21 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk, peanuts. Check the labels on packaged ingredients:
- rolled oats. UK allergen law lists oats among the cereals containing gluten. If you avoid gluten, buy oats labelled gluten-free.
- peanut butter. Most peanut butter contains added salt, and some contains palm oil or sugar; this figure is for the unsalted kind.
Cooking steps
Put the oats, milk and cinnamon in a small pan and bring to a gentle simmer.
Cook for 5 to 6 minutes, stirring often, until the oats have softened and the mixture has thickened.
Take the pan off the heat and let it stop bubbling, then beat in the peanut butter until it has disappeared into the oats with no streaks left.
Divide between bowls, top with the sliced banana and the yoghurt.
The useful detail
Beat the peanut butter in off the heat. Dropped into a boiling pan it seizes on contact and sets into lumps that will not break up however hard you stir.
Make it work for you
One serving is A bowl of oats with half a banana and 75 g of yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Tahini instead of peanut butter
Thinner and more bitter, and it stirs in more easily.
Per serving: about the same energy, about 1 g less protein, about the same fat.
Allergens: Swaps peanuts for sesame.
Soya milk instead of dairy milk
Thinner, and it suits the peanut.
Per serving: about 15 kcal less, about the same protein, about the same fat.
Allergens: Adds soya, removes milk.
Skyr instead of Greek yoghurt
Thicker and sharper, with slightly more protein.
Per serving: about 10 kcal less, about the same protein, about 1 g less fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A sweet breakfast where the protein comes from three directions, the milk, the peanut butter and the yoghurt, rather than from the oats.
| Energy | 415 kcal |
|---|---|
| Protein | 21 g |
| Fat | 15 g |
| of which saturates | 5 g |
| Carbohydrate | 54 g |
| of which sugars | 19 g |
| Fibre | 7 g |
| Sodium | 90 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| rolled oats | 80 g | FDC 173904Cereals, oats, regular and quick, not fortified, dry | 303 kcal | 10.5 g |
| milk | 260 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 129 kcal | 8.5 g |
| ground cinnamon | 1.5 g | FDC 171320Spices, cinnamon, ground | 3 kcal | 0.1 g |
| peanut butter | 30 g | FDC 172470Peanut butter, smooth style, without salt | 179 kcal | 6.7 g |
| bananas | 120 g | FDC 173944Bananas, raw | 107 kcal | 1.3 g |
| Greek yoghurt | 150 g | FDC 170903Yogurt, Greek, plain, lowfat | 110 kcal | 14.9 g |
| Whole recipe | Divided by 2 | 831 kcal | 42.0 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours and eat within 3 to 4 days. It sets very thick when cold. Slice the banana fresh.
- Reheating
- Reheat with a good splash of milk, stirring, until 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian