This is a creamy and nutty baked banana porridge for when you fancy something a bit more luxurious than standard oats. Nestled with crunchy pecans and walnuts, and naturally sweetened with banana and dates, this is a healthy breakfast that requires minimal effort.
The oats
Oats are a nutrient powerhouse; high in both fibre and protein, making porridge a nutritious and satiating breakfast. Besides the health benefits, oats also make a delicious breakfast. I am always somewhat surprised when I hear people remark upon their dislike for porridge, with their criticism usually pertaining to the texture. How can one resist the creamy, wholesome consistency that is porridge? With this in mind I’ve played around with the texture so it may appeal to the naysayers. Baking the oats helps to form a firmer, slightly crisp top layer which is in pleasant contrast to the creamier sweet interior.
I love this recipe for its simplicity. Just oats, bananas, nuts and a scattering of dates. Jumbo oats produce a slightly courser porridge. Bake until the oats have softened and soaked up the glut of milk. I prefer to use either almond or oat milk as I find the taste of soy too overpowering when used in excess.
The sweetener
The baked porridge is naturally sweetened with banana and dates. Medjool dates have a gooey, toffee like quality which pairs nicely with the slightly bitter walnuts. Walnuts are high in omega 3, an essential fatty acid that is important to consider when having a vegan diet.
To finish
For me, porridge is irresistible year round. Pleasant in summer with a dollop of cooling yoghurt and fresh berries, and in winter it makes the ultimate comforting breakfast providing warmth and satiety. On frosty mornings when I’d rather stay wrapped up in bed, the nutty, rich scent of baked pecan porridge is a simple pleasure that I look forward to waking up to.
This is an ideal breakfast for when you have a bit more time on your hands and want something nutritious and balanced. I like to serve my baked banana porridge with a swirl of coconut yoghurt and a light drizzle of maple syrup for a slightly indulgent, yet oh so easy breakfast.
Still have overripe bananas? Why not give this recipe a try?
Let me know how you get on making this recipe by leaving a comment. I’d love to see your creations over on instagram!
Baked banana porridge
Ingredients
- 80 g jumbo oats
- 2 ripe bananas
- 15 g medjool dates
- 15 g walnuts
- 15 g pecans
- 1 teaspoon cinnamon
- 200 mls almond or oat milk
Instructions
- Pre heat the oven to 200°C/ fan 180°C / Gas 6.
- Finely slice half a banana. Leave to one side; this will be used as a topping. Mash the remaining bananas to a purée consistency.
- Roughly chop the dates, walnuts and pecans, reserving a few whole nuts to decorate the top.
- Add the oats, mashed banana, dates, nuts, cinnamon and milk to a bowl. Mix well then pour into a small baking dish. Top with the the extra slices of banana and whole nuts.
- Bake for 15-20 minutes until the porridge is golden brown.
- Serve with dairy free yoghurt and a drizzle of maple syrup.