Creamy Banana Cinnamon Porridge
This banana cinnamon porridge turns a handful of pantry ingredients into a warm breakfast. Mashing part of the banana into the oats gives a soft sweetness; keeping the rest in slices adds texture at the table. The recipe uses rolled oats rather than instant oats, so the grains stay pleasantly distinct.
Yield: 2. Timing: Prep 5 minutes; cooking 8–10 minutes. Times are approximate; follow the cooking cues below.
Ingredients
- 90 g rolled oats
- 400 ml milk or unsweetened oat drink
- 100 ml water, plus extra if needed
- 1 large ripe banana
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 teaspoon maple syrup, optional
Step-by-step instructions
- Combine the oats, milk, water, cinnamon and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring to prevent the milk catching on the bottom.
- Mash half the banana with a fork and stir it into the oats. Reduce the heat and cook gently for 8–10 minutes, stirring often, until the oats are tender and the mixture is creamy.
- If the porridge thickens before the oats soften, add water a tablespoon at a time. It should slowly fall from the spoon rather than hold a stiff shape.
- Divide between two bowls. Slice the remaining banana over the top. Taste before adding the optional maple syrup.
Tips for a better result
Use a heavy-bottomed saucepan and keep the heat gentle: milk can scorch before the oats finish cooking. The porridge continues to thicken in the bowl, so stop cooking when it is slightly looser than you want to serve.
Substitutions and common questions
Can I use quick oats? Yes, but shorten the cooking time according to the package and begin with less liquid. Steel-cut oats need a different, longer cooking method. For a dairy-free bowl, use a plant drink; check oat and drink labels if avoiding allergens.
Original editorial recipe guidance; not represented as kitchen-tested. Check ingredient labels for allergens. For more about our approach, visit About GuessRecipes.
Creamy Banana Cinnamon Porridge
Ingredients
- 90 g rolled oats
- 400 ml milk or unsweetened oat drink
- 100 ml water plus extra if needed
- 1 large ripe banana
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 teaspoon maple syrup optional
Instructions
- Combine the oats, milk, water, cinnamon and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring to prevent the milk catching on the bottom.
- Mash half the banana with a fork and stir it into the oats. Reduce the heat and cook gently for 8–10 minutes, stirring often, until the oats are tender and the mixture is creamy.
- If the porridge thickens before the oats soften, add water a tablespoon at a time. It should slowly fall from the spoon rather than hold a stiff shape.
- Divide between two bowls. Slice the remaining banana over the top. Taste before adding the optional maple syrup.
