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Breakfast recipe · from the recipe book

Caramelized Banana Cocoa Porridge with Peanuts

Silky whole-milk oats cooked deep with cocoa and mashed banana, topped with buttery caramelized banana coins and crunchy peanuts.

Caramelized Banana Cocoa Porridge with Peanuts

Ingredients

  • 4 cups320 gOld-fashioned rolled oats
  • 3⅔ cups (870 ml)900 gWhole milk
  • 1 cup240 gWater
  • 3 medium354 gBananadivided: 1 mashed, 2 sliced into coins
  • ¼ cup24 gUnsweetened cocoa powder
  • 1½ tbsp packed24 gBrown sugardivided in half
  • 2⅛ tsp10 gUnsalted butter
  • ¼ cup40 gDry-roasted peanuts, unsaltedroughly chopped
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ¼ tsp1.5 gSalt

Steps

  1. Prep first: mash one of the bananas in a bowl, slice the other two bananas into coins, and roughly chop the peanuts.
  2. In a pot, whisk the unsweetened cocoa powder, half of the brown sugar, the cinnamon and the salt into the whole milk and water until no lumps of cocoa powder remain.
  3. Bring the cocoa milk to a gentle simmer over medium heat, then stir in the oats and the mashed banana.
  4. Simmer, stirring often, 6 to 8 minutes until thick and creamy; stir in the vanilla and take the pot off the heat, covering it to keep warm.
  5. In a small skillet over medium heat, melt the butter, sprinkle in the remaining half of the brown sugar, and add the banana coins in one layer.
  6. Cook the banana coins 1 to 2 minutes per side until glossy and caramelized.
  7. Divide the cocoa porridge among four bowls, top with the caramelized banana coins and the chopped peanuts, and serve warm.

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

Contains: Milk, Peanuts. Some brands contain gluten.

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

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