Stir in the rolled oats and salt, then reduce the heat slightly so the mixture simmers without boiling over.

Add the banana slices and cook while stirring occasionally until the oats soften and the mixture thickens.

Sprinkle in the cinnamon and brown sugar, stirring until they dissolve and the oatmeal becomes fragrant.

Whisk the protein powder with a small spoonful of warm oatmeal in a separate bowl to create a smooth paste.

Stir the protein mixture back into the pot, mixing thoroughly so the oatmeal stays creamy without clumps.

Add the vanilla extract and continue cooking briefly until the oats reach a thick, spoonable consistency.

Remove from heat and swirl the peanut butter through the oatmeal so it melts into silky ribbons.

Spoon the oatmeal into bowls and gently fold in extra banana slices if desired.

Serve immediately while warm and creamy.