Oatmeal with Peanut Butter and Bananas

Place 0.33 cup raw shelled peanuts in a dry skillet over medium heat. Toast, stirring constantly, for 3 to 4 minutes until they are golden brown and fragrant. Remove from the heat, let cool for a minute, then roughly chop.

Peel 3 medium bananas and slice them into 1/4-inch thick rounds, then set aside.

In a medium saucepan, combine 2.5 cups rolled oats, 2.5 cups whole milk, 2.5 cups water, and 0.5 tsp salt. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally.

Once boiling, reduce the heat to low to maintain a gentle simmer. Cook for 8 to 10 minutes, stirring frequently to prevent sticking, until the oats are thick, creamy, and fully cooked.

Remove the saucepan from the heat. Stir in 0.5 cup creamy peanut butter and 2.5 tbsp honey until they are completely melted and incorporated into the warm oatmeal.

Divide the oatmeal evenly among 5 bowls. Top each serving with the sliced bananas and the toasted chopped peanuts, and serve immediately.