Measure your base. Add 1/2 cup rolled oats and 1 cup milk (or 3/4 cup milk + 1/4 cup water) to a small saucepan. Stir in a tiny pinch of salt. This ratio gives you a creamy texture without being gluey.

Heat gently. Place over medium heat and bring to a soft simmer. Stir occasionally to keep the oats from sticking and to encourage creaminess.

Mash in the banana. Slice or mash 1/2 to 1 whole ripe banana directly into the pot. Stir it in. The banana will melt into the oats and naturally sweeten the bowl.

Add flavor. Sprinkle in 1/4 teaspoon cinnamon and a splash of vanilla extract if you like. Keep simmering until the oats are thick and soft, about 4–6 minutes total.

Stir in peanut butter. Remove from heat and add 1–2 tablespoons peanut butter. Stir until smooth and glossy. If the mixture gets too thick, add a splash of warm milk or water to loosen it.

Fold in protein powder—carefully. Let the oatmeal cool for 1 minute so it’s hot but not boiling. Stir in 1/2 to 1 scoop of protein powder, adding a bit of liquid as needed to prevent clumping. Keep stirring until it’s fully blended.

Taste and adjust. If you want extra sweetness, add 1–2 teaspoons honey or maple syrup. For more peanut flavor, swirl in another teaspoon of peanut butter.

Top and serve. Scoop into a bowl. Add sliced banana, a sprinkle of chopped peanuts or walnuts, chia seeds, or cocoa nibs. Finish with a light drizzle of peanut butter on top for that café-style look.