We share so many bowls of porridge on our social media feeds and they all have a fleeting description of how to make them. Here we’ve delved into more detail on how to create one of our go-to porridge recipes – creamy cashew butter and banana porridge with hot maple bananas.
All plant-based and to make gluten-free use gluten-free oats. We’ll leave it up to you as to how crazy or not you go with your cashew butter and banana porridge toppings.
For the porridge
100g organic oats
240ml almond milk
240ml water (+ extra 120-240ml water for cooking)
1 tablespoon cashew butter
1 teaspoon vanilla extract
1 banana, mashed
1 banana, sliced in half then lengthways
3 tablespoon maple syrup
4 tablespoon mixed berry chia jam
2 teaspoon cashew butter
10 walnuts, roughly chopped
2 squares of dark chocolate, roughly chopped
Add the oats to a saucepan and pour over 240ml almond milk, 240ml water, 1 tablespoon of cashew butter and the vanilla extract. Stir, cover and leave to soak for 1 hour or ideally overnight.
When you are ready to cook the porridge, add the mashed banana and stir. Heat the porridge over medium heat, stirring regularly to avoid it sticking to the bottom of the pan. As the porridge cooks, it takes about 8 minutes, you will need to add more liquid. Gradually pour more water (between 120-240ml) as it cooks to create your desired porridge consistency.
Whilst the porridge is cooking make the pan-fried maple bananas – cut the banana in half and each half lengthways. Pour the maple syrup into a frying pan and heat until bubbles start to appear. Place the 4 pieces of banana into the hot maple syrup and leave to cook for a few minutes until each piece is golden brown in colour. Then carefully turn the bananas and cook on the other side until golden and sticky. Remove from the heat.
Spoon the porridge into two bowls, add the mixed berry chia jam, the hot maple bananas, chopped walnuts, blueberries, cashew butter and let the chunks of dark chocolate melt into the oats.