A lightly sweet recipe, this is an banana porridge is an excellent simple breakfast for anytime. While it needs a little longer than a bowl of cereal – about ten minutes – it’s a good way to start the day if you have a bit of time. Top with peanut butter, berries, or whatever else you like. The porridge is creamy even when made with water as the banana breaks down a bit while cooking.
Ingredient Notes and Substitutions
- Oats: pictured are Swedish porridge oats, which are a mix of whole rolled oats, chopped oats, and a bit of oat flour. They are excellent, but rolled or quick-cooking oats will do just as well.
- Banana: the riper the fruit, the sweeter the porridge will be. If you prefer something a little starchier, use a yellow or even green banana.
- Milk: I use oat milk, and while it does thicken a bit when heated, it’s not noticeable in the finished dish.
- Honey: use any liquid or dry sweetener that you like.
Step by Step
Step 1: add the milk and banana to a pot and bring to a boil.
Step 2: stir in the oats, then reduce the heat to simmer.
Step 3: cook, stirring frequently, until the oats have absorbed most of the milk.
Step 4: serve with extra banana, peanut butter, or any other toppings you like.
This is almost as good when cooked with water instead of milk. If you have yogurt on hand, a big spoonful of yogurt swirled in at the end of cooking is a nice addition.
If you like a bit of salt in your porridge, add a pinch with the oats. I leave it out of this recipe because the peanut butter is salted and that’s enough for me.
- Cook until it’s done: the cooking time will vary based on the type of oats you use, so I have provided instructions based on that rather than a concrete cooking time.
- Keep stirring: for the creamiest porridge, stir as frequently as you can. It does have a tendency to stick to the bottom of the pot if not stirred.
- Sweeten to taste: depending on how ripe your banana is, you might not want to add any sweetener at all. We usually use about half a teaspoon for two servings.
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- Add the milk and banana to a pot. Bring to a low boil over medium-high heat, then stir in the oats.500 ml non-dairy milk, 1 ripe banana, 100 grams porridge oats
- Reduce the heat and simmer until the oats have absorbed almost all of the milk, stirring frequently. This will take 5-10 minutes depending on the type of oats.
- Add honey to taste, then serve topped with cinnamon, peanut butter, and extra banana.½ teaspoon honey, 1 teaspoon cinnamon, Peanut butter
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.