If you’re a firm believer that porridge is boring, I challenge you to try this! The great thing about porridge is its versatility. You can easily switch up the fruits, toppings and flavours to get a completely different breakfast from your base of oats each time. This peanut butter and chocolate banana porridge is one of my all time favourites. It’s naturally sweet, creamy and keeps you feeling fuelled all morning.
This recipe is vegan, gluten-free and refined sugar-free. Even better, it’s ready in just 10 minutes. Cacao and banana gives the oat mixture a boost, whilst the toppings of peanut butter, maple syrup and of course more banana finish the porridge off perfectly.
Prefer your morning oats a little crunchier? Take a look at my Maple Pecan Granola recipe.
Blackened and spotty bananas aren’t only destined for banana bread! An extra ripe banana is the perfect addition to your oats, making the final product sweeter and more flavoursome.
Show us your Banana Porridge!
If you give this recipe a go, don’t forget to take a photo and tag us on Instagram @BlueSkyEating. We’d love to see how you get on. 🙂
Peanut Butter and Chocolate Banana Porridge
- 1/2 cup whole rolled oats (certified gluten free if required)
- 1/2 cup almond milk (or alternative milk of choice)
- 1/2 cup water
- 1 ripe banana (sliced)
- 1 tsp cacao powder
- 1 tbsp peanut butter
- 1 tsp maple syrup (adjust to desired sweetness!)
- flaxseeds and chia seeds (optional, for sprinkling)
- Add oats, almond milk and water to a saucepan and bring to the boil, stirring frequently
- Once boiling, lower heat to a simmer and add the cacao powder plus half of the sliced banana
- Cook for another 5 minutes, stirring often to prevent sticking and adding a little more almond milk or water if it becomes too dry
- Transfer to a bowl and top with the other half of the sliced banana
- Drizzle over the peanut butter followed by the maple syrup
- Add a final sprinkle of flax seeds and chia seeds
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.