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    Home » Recipes » Banana Porridge with Cinnamon and Pecans

    Banana Porridge with Cinnamon and Pecans

    May 15, 2023 by The Pesky Vegan | 2 Comments

    2 shares
    Jump to Recipe >
    Banana Porridge Dairy-Free Recipe Pin

    Do you like bananas? Do you like porridge? Have you ever combined the two in a bowl of hearty banana porridge that comes to life with a touch of ground cinnamon and a sprinkling of nutritious chopped nuts?

    Easy Banana Porridge Recipe

    Whether you make it in a pan or make it in the microwave (the method I've used here), you’ll have yourself a winning breakfast to get the day started right.

    If you dig this combination of ingredients, there's a good chance you'll also be interested in these two-ingredient banana oat cookies.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • Recipe 👨‍🍳
    Banana Oatmeal Porridge with Cinnamon

    What you'll need

    To make this hearty porridge, you'll need:

    • Porridge oats as the main ingredient
    • Ripe banana to mash and mix in
    • Ground cinnamon for its sweet spice flavour
    • Pecan nuts (or walnuts) to chop and mix through
    • Optional extras in the form of agave syrup and vanilla extract
    List of Ingredients to Make Banana Porridge

    How to make banana porridge

    Peel the banana and break into pieces in a bowl. If you like, you can also save some to slice over at the end.

    Mash with a fork until you have a thick liquid consistency. Set aside.

    Mashing Banana in Bowl Using Fork

    To a microwave-safe bowl (large enough to let the porridge expand), add the oats, plant-based milk, water, and cinnamon. Stir to combine.

    Rolled Oats in Bowl
    Oats with Milk and Ground Cinnamon Added

    Cook in the microwave on high power for 1½ minutes. Give it a quick stir.

    Cook for another minute or so, keeping an eye on it and stirring again if necessary to prevent expanding or spilling over.

    From this point on, continue with 30-second blasts until you have the consistency you want. I find that 3 minutes total cooking time is usually enough, but it depends on your microwave (and bear in mind the porridge will thicken as it cools).

    Meanwhile, roughly chop the pecan halves into small pieces.

    Carefully remove the porridge from the microwave. Stir in the mashed banana and agave syrup (optional).

    Microwaved Oatmeal with Mashed Banana Added

    Sprinkle with the chopped pecans, add sliced banana (if using), and allow to cool slightly before eating.

    What goes well with banana porridge?

    It obviously comes down to personal preference, but I like the combo of agave syrup (or maple syrup) and a small amount of vanilla extract. Peanut butter is also a good addition, as well as a sprinkling of extra nuts, seeds, or dried fruit.

    You can find a detailed list of porridge topping ideas over on my main porridge recipe post.

    Bananas, Pecans, Cinnamon, Vanilla, Agave

    Recipe FAQ

    How do I stop the porridge exploding?

    Make sure your bowl is big enough and be sure to stir a couple of times during cooking. Covering with cling film (plastic wrap) is also an option, with a small hole in the top, but I find that this isn't necessary for one serving.

    Which oats should I use?

    You'll want to use porridge oats, which have been rolled flat and processed in order to cook quickly. Coarser oats such as 'pinhead' or 'steel-cut' varieties need much longer to cook (see also this vegan haggis recipe that uses them).

    Which milk is best?

    I generally go with oat milk or soy milk – check out my main microwave porridge recipe for a comparison of the different plant-based milks.

    Can I make this in a pan instead of the microwave?

    If using a pan, bring the oats, milk, water, and cinnamon to a gentle simmer and cook for around 4-5 minutes. Stir regularly to prevent sticking and add a little extra liquid if necessary. Once cooked, stir in the mashed banana, agave syrup, and pecans.

    How long will this keep?

    Once cool, store any leftover porridge in the fridge for three to four days or freezer for three to four months. You may want to add a little extra liquid when reheating.

    Variations and tips for banana porridge

    • Bowl: Make sure you use a bowl that's labelled as microwave-safe (i.e. doesn't contain any metal elements).
    • Larger quantities: If scaling up the amounts, use a larger bowl and consider covering with cling film (pierced). You'll probably need to microwave for slightly longer and stir the porridge a few more times depending on how much you're making.
    • Water/milk: This recipe goes half and half, but you could go with all milk or even all water.
    • Walnuts: If you don't have pecans, walnuts would make a good substitute.
    Vegan Oatmeal with Mashed Banana Overhead

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

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    You can also check out my full list of vegan breakfast recipes.

    Full recipe

    Banana Oatmeal Porridge with Cinnamon

    Banana Porridge with Cinnamon and Pecans

    The Pesky Vegan
    This hearty banana porridge with cinnamon, pecans, and agave provides a big breakfast that'll fill you up for the day ahead. (Recipe for one serving – see notes for scaling up).
    5 from 1 vote
    Rate this Recipe Print Recipe
    Prep Time 3 minutes mins
    Cook Time 3 minutes mins
    Total Time 6 minutes mins
    Course Breakfast
    Cuisine Dairy-free, Vegan
    Servings 1
    Calories 432 kcal

    Ingredients
     

    • 1 medium banana
    • ½ cup (40 g) porridge oats (see notes)
    • ½ cup (120 ml) plant-based milk
    • ½ cup (120 ml) water (you can start with slightly less and add as desired)
    • ½ teaspoon ground cinnamon
    • 6-8 pecan halves
    • 2 teaspoons agave syrup (optional)
    Prevent your screen from going dark

    Instructions
     

    • Peel the banana and break into pieces in a bowl (you can also save some to slice over at the end). Mash with a fork until you have a thick liquid consistency. Set aside.
    • To a microwave-safe bowl (large enough to let the porridge expand), add the oats, plant-based milk, water, and cinnamon. Stir to combine.
    • Cook in the microwave on high power for 1½ minutes. Give it a quick stir.
    • Cook for another minute or so, keeping an eye on it and stirring again if necessary to prevent expanding or spilling over.
    • From this point on, continue with 30-second blasts until you have the consistency you want. I find that 3 minutes total cooking time is usually enough, but it depends on your microwave (and bear in mind the porridge will thicken as it cools).
    • Meanwhile, roughly chop the pecan halves into small pieces.
    • Carefully remove the porridge from the microwave. Stir in the mashed banana and agave syrup (optional) and sprinkle with the chopped pecans (and sliced banana if using). Allow to cool slightly before eating.
      📸 See recipe steps >
      📖 Table of contents >
      See my main post on microwave porridge for more info on equipment, topping, ideas, and different plant-based milks).
    Rate this recipe 👇

    Notes

    Oats: You'll want to use porridge oats, which have been rolled flat and processed in order to cook quickly (they're also good for making simple banana oat cookies). Coarser oats such as 'pinhead' or 'steel-cut' varieties need much longer to cook.
    Larger quantities: If scaling up the amounts, use a larger bowl and consider covering with cling film (pierced). You'll probably need to microwave for slightly longer and stir the porridge a few more times depending on how much you're making.
    Cooking in a pan: Bring the oats, milk, water, and cinnamon to a gentle simmer and cook for around 4-5 minutes. Stir regularly to prevent sticking and add a little extra liquid if necessary. Once cooked, stir in the mashed banana, agave syrup, and pecans.
    Mashed banana: I like to stir this in at the end as it helps to cool down the porridge more quickly after cooking.
    Vanilla extract: A few drops of vanilla extract will add an extra layer of sweet spice flavour.
    Walnuts: If you don't have pecans, walnuts would make a good substitute.
    Storage: Once cool, store any leftover porridge in the fridge for three to four days or freezer for three to four months. You may want to add a little extra liquid when reheating.

    Nutrition

    Calories: 432kcalCarbohydrates: 74gProtein: 11gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 55mgPotassium: 761mgFiber: 9gSugar: 29gVitamin A: 336IUVitamin C: 14mgVitamin D: 1µgCalcium: 198mgIron: 3mg
    Nutrition Facts
    Banana Porridge with Cinnamon and Pecans
    Amount Per Serving
    Calories 432 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 1g6%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 5g
    Sodium 55mg2%
    Potassium 761mg22%
    Carbohydrates 74g25%
    Fiber 9g38%
    Sugar 29g32%
    Protein 11g22%
    Vitamin A 336IU7%
    Vitamin C 14mg17%
    Vitamin D 1µg7%
    Calcium 198mg20%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword banana cinnamon oatmeal, microwave banana oatmeal, vegan porridge recipe
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Sheryl G

      May 16, 2023 at 11:57 am

      5 stars
      Well, yummy! This recipe is a five star for sure. The only modification I did was to add 1 scoop of plant based protein powder to up the protein content and I increased the liquid to 1.5 cups because of the addition of the protein powder. The recipe made a really nice big serving that will keep me powered through my morning workout and on I'm sure. It's very customizable, too, which is always a good thing.

      Reply
      • The Pesky Vegan

        May 22, 2023 at 8:42 am

        Thanks, I haven't tried many protein powders myself but sounds like a good addition!

        Reply

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    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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