Banana pecan porridge… a quick and easy breakfast full of Autumn flavour for this season. Oats combine perfectly with banana, cinnamon, maple syrup and pecans to provide a nourishing and satisfying breakfast that’ll keep you full until lunch!
How to make banana pecan porridge
This recipe is so simple, you’ll come back to it time and again
You’ll need:
- 50g oats
- 250ml liquid (we like half milk, half water)
- 1 banana
- 1 tbsp maple syrup
- Dash cinnamon
- 30g / handful of pecans
How to:
- Start by cutting your banana in half, set aside first half for topping your porridge, mash the second half of the banana
- Add the banana, oats, milk, water, maple syrup and cinnamon to a pan
- Bring the oats to a simmer, cook for 5-10 minutes or until they reach your desired consistency
- Serve with sliced banana, pecans, more maple / cinnamon if desired
This recipe is so simple to multiply for more people if needed, simples times the list of ingredients above by the number of people you’re feeding.
Other topping ideas that would go great with this:
- Pumpkin seeds
- Peanut / almond butter
- Honey
- If you haven’t got pecans, hazelnuts or macadamias would also be delicious
Tips & Tricks!
Q – my porridge is too thick?! A – add more liquid, the oats will solidify once they’re off the heat so you’ll want to take them off the heat when they’re still a little bit runny if you don’t like your porridge really thick.
Q – why milk and water? Can I just use one of the other? A – you can use one of the other if you’d like, I have found that the 50/50 split gives this banana pecan porridge just the right amount of creaminess, if you just use water it’ll be less creamy, just milk and it’ll be more creamy…
Q – what type of oats should I use? A – this recipe calls for rolled oats, because they cook relatively quickly.
Q – can I use steel cut oats? A – absolutely, you’ll get an even nuttier flavour but you’ll need to allow much more time for cooking (check your packaging) and add more liquid, i’d still suggest sticking with the 50/50 milk to water ratio (see Q above on milk/water ratio!).
Other breakfasts ideas from Season and Celebrate:
Raspberry Nutella Oats with Roasted Hazelnuts
Peanut Butter and Quick Cinnamon Spiced Apple Toast
Banana Pecan Porridge
Ingredients
- 50 g oats rolled
- 125 ml oat milk or other milk of choice
- 125 ml water
- 1 whole banana
- 1 dash cinnamon plus extra for topping
- 1 tbsp maple syrup or honey plus extra for topping
- 30 g pecans
Instructions
- Start by cutting your banana in half, set aside first half for topping your porridge, mash the second half of the banana
- Add the banana, oats, milk, water, maple syrup and cinnamon to a pan
- Bring the oats to a simmer, cook for 5-10 minutes or until they reach your desired consistency
- Serve with sliced banana, pecans, more maple / cinnamon if desired
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