This caramelised banana porridge is heavenly delicious, filling, and satisfying. Porridge oats are cooked in soy milk and sweetened with maple syrup. The topping is made with caramelised banana and three different spread options: peanut butter, vegan Nutella, or Biscoff spread. If you haven’t yet tried caramelising banana, don’t miss out on this insanely delicious flavour for another minute. It has a completely different taste from raw banana – even very ripe ones. I love peanut butter the most as a topping for this porridge, but the other two are also very good.
For the porridge oats, I use Nairn’s gluten-free Scottish porridge oats. I much prefer porridge oats over rolled oats – they don’t require a long cooking time because they are already so soft, and they’re delicious to eat. When choosing peanut butter for this meal, I always go for Richer Roast Meridian if possible. It’s my favourite peanut butter because of the deeply roasted peanuts. If I’m making this dish with store bought vegan Nutella, I always use Valsoia chocolate hazelnut spread – or I make my own homemade vegan Nutella.
This caramelised banana porridge is perfect for the colder months of the year, as it will warm you up from the inside out. For the summer months, I’d recommend having Biscoff caramelised banana overnight oats instead.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious bananas recipes:
- Açaí Bowl
- Breakfast Banana Split
- Biscoff Caramelised Banana Overnight Oats
- Vegan Chocolate Banana Bread
Peanut Butter Caramelised Banana Porridge (or with Vegan Nutella, Biscoff Spread) (V, GF)
Ingredients
- 200 g gluten free porridge oats I used Nairn's gluten free Scottish porridge oats
- 700 ml (scant 3 cups) unsweetened soy milk or cashew milk
- 700 ml (scant 3 cups) water
- 3 tbsp maple syrup
- a drizzle of coconut oil
- 3 bananas cut lengthwise
- 60 g peanut butter can substitute with Biscoff spread or vegan Nutella
Instructions
- Put oats in a large pot and pour over soy milk and water.
- Heat the pot over stove, bring it to boil, then put the heat to low and cook until you get the desired porridge consistency. The porridge will thicken as it cools down, so you can stop cooking while it's still very runny.
- Remove the pot from the stove and mix in the maple syrup.
- Divide the porridge between three bowls.
- While the porridge is cooling down, heat a little bit of coconut oil in the pan over medium heat and spread it evenly over the surface with a brush.
- Cut bananas lengthwise and place them in the pan (fit as many as you can). Cook on medium heat for 2 min then carefully turn all halves around and cook on the other side for one minute. Remove from heat and place two halves on top of each porridge. If necessary, repeat to caramelise all bananas.
- Drizzle 20g of peanut butter on top of each porridge. You can substitute peanut butter with Biscoff spread (melt it over low heat first) or vegan Nutella.
- Serve warm.
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