This porridge is so delicious you won’t believe it’s healthy! It’s like a big bowl of banana bread. And your entire living space will smell wonderful for hours. The smell of banana bread baking…
takes me back to when I was a kid.
My grandma was the best baker I’ve ever known. I spent a lot of time at her house as a kid since both of my parents worked. She was always baking. Fresh baked bread, sticky buns, pies and cakes, all kinds of cookies and bars, you name it she could bake it. Not always the healthiest, but definitely delicious! Everything she made ALWAYS turned out to be A-MA-ZING!!! I loved hanging out in the kitchen with her. She was so patient with my sister and I. She would let us stir things and do little stuff, most likely things that had nothing to do with the actual recipe, but she always made us feel like we were helping out. We even had our own mini rolling pins and when she’d make cinnamon rolls or sticky buns she’d always give us our own bread boards and pieces of dough to roll out. She’d even let us make our own little pies with teeny tiny pie tins.
Okay, where am I going with this you ask? The smell of fresh baking banana bread. Grandma (or “mugga” as we called her) always made the best banana bread and zucchini bread – in fact I think I’ll have to come up with a zucchini bread version of porridge in honor of grandma’s delicious chocolate chip zucchini bread…but I digress.
Anyway, when you make this porridge your entire house, apartment, studio or wherever you live and/or cook will smell like fresh baked banana bread. DELICIOUS! So yummy. And it tastes just like it. So good! It’s kind of like eating the dough except there are no raw eggs or anything that would make you sick. Ick!
Well, I hope you enjoy this breakfast as much as I do. Oh and by the way, IT’S HEALTHY!
COMFORTING BANANA BREAD PORRIDGE
Prep Time: 2 minutes Cook Time: 30 minutes Total Time: 32 minutes Serves: One
- 3/4 cup unsweetened vanilla (or plain) almond milk
- 3/4 cup filtered water
- 1/4 cup (40g) steel cut oats
- 1/4 teaspoon ground cinnamon
- 1-2 packets organic stevia (or to taste)
- 1/2 large very ripe banana (about 45g), mashed or sliced to your preference
- 1/2 tablespoon chia seeds
- Dash pure vanilla extract
- 1 tablespoons (12g) chopped walnuts
- Additional unsweetened almond milk to reach desired consisitency
- Combine the almond milk and water in a small saucepan and allow to come to a boil over high heat. Pay attention as this happens very quickly and you don’t want to be cleaning up a big mess if it boils over.
- As soon as it starts to boil reduce the heat to just below medium and add the steel cut oats. Stir. Set the timer on your stove for 30 minutes. Stir the oats every so often and keep an eye on it for the first few minutes to make sure it doesn’t boil over. It will come to a simmer after a while.
- After about 15 minutes you might notice the oats starting to stick to the bottom of the saucepan. Just scrape the bottom of the pan with your spoon. I have a stainless steel saucepan (love it) and use a wooden spoon or even a metal spoon sometimes. Don’t worry, the bottom bits won’t be funky or burnt tasting. Just yummy.
- Once the timer on the stove is down to about 7 minutes stir in the cinnamon and stevia. You might need to add a little more almond milk at this point. Turn the heat down to low and continue to stir every few minutes, scraping the bits off the bottom.
- When there is only about a minute or two left of cooking time add the mashed or sliced banana (I prefer mine mashed but either is delicious) and the chia seeds. Stir them in well and make sure the heat is very low.
- Remove the saucepan from the heat and stir in the vanilla if you are using it and more almond milk if you want the porridge a little thinner.
- Transfer the porridge to a bowl and add the walnuts. Enjoy!