Banana Peanut Butter Porridge
Where are all those peanut butter lovers? I adore all kinds of nut butter so much and for me they are the secret ingredient to make each dessert or porridge just so delicious!
This porridge recipe is amazing during winter time with the warming spices of cinnamon and nutmeg. And what goes better with peanut butter than banana? So the result is a bowl of creamy oats that is pure comfort food. A portion is perfectly filling but your belly will feel great and not stuffed after this.
To intensify the flavours I caramelized half of the banana in some coconut oil. All the spices are then cooked with the oats and oatmilk before the peanut butter is stirred in at the very end. Due to the natural sweetness of oatmilk and banana there is no more additional sweetener needed.
Finally I topped it all with the other half of banana, even more peanut butter, blueberries and my homemade buckwheat granola to give it some crunch.
Who is not so much into peanut butter can use almond butter as a great substitute.
Get cozy with a big cup of latte and enjoy!
- 1/2 cup oats*
- 1 cup plantbased milk of your choice**
- 1 banana, chopped
- 1 tsp chia seeds or flax seeds
- 1 tsp coconut oil
- 2 tbs peanut butter
- 1/2 tsp cinnamon
- 1 pinch of nutmeg
- 1 pinch of himalayan salt
- Homemade granola
- In a pot heat coconut oil and add half of your banana. Let it cook for 5 minutes, stirring frequently.
- Add oats, spices, milk and chia or flax seeds, giving it a good stir. Let cook on medium heat for about 5 minutes until the porridge reached your desired consistency. I often add a splash of hot water for the last minute.
- When its done, take pot from the heat and stirr in one tablespoon of peanut butter. With the natural sweetness of oat milk and banana I don't need any additional sweeteners but feel free to use some maple syrup/honey/agave at this point.
- Serve in your favourite bowl and top with another tablespoon of peanut butter, granola, blueberries and the rest of the banana.
- Dig in and enjoy!
- * I use the finer version which is called "zarte Haferflocken" in Germany
- ** I mostly use oat milk or almond milk