Peanut butter & banana coconut oats
A American breakfast for the galley that copes with rough seas, about 10 min hands-on.
- Breakfast
- American
- ⏱ 10 min
- 🌊 Sea tolerance 5/5
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Rolled oats200 g (50 g)
- Coconut milk (can)240 g (60 g)
- Banana240 g (≈ 2 bananas) (60 g (≈ 0.5 banana))
- Peanut butter60 g (15 g)
- Ground cinnamon2 g (0.5 g)
Method
- Evening: stir oats, coconut milk, 60 ml water per serving and cinnamon together in a lidded tub.
- Leave in the fridge overnight.
- Morning: top with sliced banana and a spoon of peanut butter — no stove needed.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Peanuts — always check the labels of what you buy.
Per serving
- kcal
- 452
- protein
- 12 g
- fat
- 24 g
- carbs
- 53 g
- sugar
- 9 g
- fibre
- 8 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes