Peanut Butter Banana Oatmeal

• 50 g (1/2 cup (50 g) old-fashioned rolled oats) — Old-fashioned rolled oats
• 100 g (100 g peeled banana) — Fresh banana
• 20 g (1 tbsp plus 1 tsp (20 g) natural peanut butter) — Natural peanut butter
• 220 g (220 g potable water) — Potable water

Method

1. 1Measure the oatmeal baseAdd the oats and all 220 g water to a small saucepan, stirring once so every oat is wet.30 secLook for: The oats are evenly dispersed with no dry mound above the water.Safety: Use potable water and a clean saucepan.
2. 2Bring the oats to a simmerSet the saucepan over medium-high heat and stir along the bottom until small bubbles appear around the edge.2 minLook for: The water is steaming and bubbling gently without boiling over.Safety: Turn the handle inward and watch for hot splashes.
3. 3Cook until creamyLower the heat to medium-low and simmer the oats for 3 minutes, stirring every 30 seconds.3 minLook for: The oats are tender and the spoon leaves a brief trail across the saucepan.Safety: Hot oatmeal can spit; stir with a long spoon.
4. 4Mash half the bananaWhile the oats simmer, mash 50 g banana in the serving bowl and slice the other 50 g into bite-size rounds.1 minLook for: Half the banana is smooth and half remains in distinct slices.Safety: Use a stable cutting surface and keep fingers clear of the knife.
5. 5Finish with peanut butterRemove the saucepan from the heat, stir in the mashed banana and all 20 g peanut butter until no dense peanut streaks remain.45 secLook for: The oatmeal is creamy, evenly tan, and thick enough to mound softly.Safety: Declare the peanut allergen and avoid serving while scalding hot.
6. 6Top and serveSpoon every bit of oatmeal into the bowl, arrange the banana slices on top, and rest for 30 seconds before eating.30 secLook for: The complete serving is warm and spoonable, with visible banana slices.Safety: Test the temperature before eating.