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Breakfast recipe · from the recipe book

Almond Milk Porridge with Peanut Butter Swirl

Creamy, plain-oat porridge cooked in almond milk, finished with a rich peanut butter swirl, sliced banana and a crunch of chopped roasted peanuts.

Almond Milk Porridge with Peanut Butter Swirl

Ingredients

  • 3½ cups (830 ml)900 gAlmond milk, unsweetened
  • ½ cup120 gWater
  • 4 cups320 gOld-fashioned rolled oats
  • ¼ tsp2 gSalt
  • ¼ cup64 gPeanut butter, no salt added
  • 2 medium236 gBananasliced
  • 3½ tbsp30 gDry-roasted peanuts, unsaltedroughly chopped
  • 1 tbsp20 gMaple syrup

Steps

  1. Before cooking, slice the banana and roughly chop the dry-roasted peanuts; set both aside for topping.
  2. In a medium pot, bring the almond milk, water and salt to a gentle simmer over medium heat.
  3. Stir in the oats and cook, stirring often, for 5 to 7 minutes until thick and creamy.
  4. Take the pot off the heat and let the porridge stand 1 minute to thicken a little more.
  5. Spoon the porridge into 4 bowls.
  6. Add a quarter of the peanut butter to each bowl and swirl it gently into the porridge with a spoon.
  7. Top each bowl with a quarter of the banana and a quarter of the chopped dry-roasted peanuts, then drizzle a quarter of the maple syrup over each and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts, Peanuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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