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).
½cup(120 ml) water(you can start with slightly less and add as desired)
½teaspoonground cinnamon
6-8pecan halves
2teaspoonsagave syrup(optional)
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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).
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.
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