Banana Porridge
A simple to make vegan porridge made with sweet bananas, cinnamon, and chopped almonds. It's a healthy, quick, and filling vegan friendly breakfast that is ready in under 10 minutes!
Prep Time3 minutes mins
Cook Time7 minutes mins
Total Time10 minutes mins
Course: Breakfast
Cuisine: American
Servings: 1
Calories: 347kcal
- ½ cup rolled oats
- 1 cup water
- 1 ripe banana
- ½ teaspoon cinnamon
- 1 teaspoon ground flax
- 1 tablespoon maple syrup optional
- ¼ teaspoon vanilla extract optional
- 1 tablespoon chopped almonds pecans or walnuts
- ½ cup unsweetened almond milk
In a small saucepan, heat 1 cup of water. When water comes to boil, add the oats. Reduce the heat to a simmer, and cook for 5 minutes or until oats thicken.
Chop half of the banana into small cubes. Reserve the other half for later. Add banana cubes to the saucepan, and stir to combine. Cook for 1-2 minutes until bananas soften.
Add the cinnamon, maple syrup (optional) and ground flax seeds. Stir to combine.
Transfer porridge to a small bowl. Add the almond milk, and stir. Top with reserved sliced banana, and chopped nuts. Enjoy!
Tips for Making Vegan Porridge
- Use rolled oats, not quick oats or steel-cut oats.
- Make sure your banana is ripe! The riper the banana the sweeter it will be, and therefore you won't need to add any additional sugar.
- To reduce the overall calories, leave out the nuts, or use half the banana instead of the whole banana.
- Allow the banana to simmer with the oats for a few minutes until it breaks down and becomes soft. This helps to incorporate the sweetness through every bite!
- Will keep in the refrigerator for 1-2 days.
Calories: 347kcal | Carbohydrates: 58g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 179mg | Potassium: 660mg | Fiber: 10g | Sugar: 15g | Vitamin A: 79IU | Vitamin C: 10mg | Calcium: 226mg | Iron: 3mg