Bananas lend natural sweetness to this warming bowl of morning porridge from the Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm cookbook. Add your favorite stewed berries or a spoonful of coconut cream for a special addition.
What you need:
1 cup rolled oats
3 cups unsweetened almond milk
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon salt
2 ripe bananas, mashed
¼ cup lightly packed brown sugar
1 teaspoon vanilla extract
¼ cup chopped walnuts
1 banana, sliced
½ teaspoon ground cinnamon
What you do:
- Into a medium-size saucepan over medium-high heat, add oats, milk, cinnamon, nutmeg, and salt, and stir to combine. Bring the mixture to a boil.
- Reduce to a simmer and cook, stirring regularly, until porridge has thickened enough to coat back of a spoon, about 10 minutes.
- Add mashed bananas, brown sugar, and vanilla and stir until combined and sugar has fully dissolved, another 2 to 3 minutes.
- To serve, divide oatmeal into two bowls. Top with chopped walnuts, sliced banana, and a sprinkle of cinnamon.