Every Helping
Sign in

Breakfast recipe · from the recipe book

Chocolate Banana Soy Milk Porridge with Almond Butter

Creamy, deep-chocolate oats with mashed banana stirred in for sweetness, topped with a swirl of almond butter and crunchy toasted pumpkin seeds.

Chocolate Banana Soy Milk Porridge with Almond Butter

Ingredients

  • 4 cups320 gOld-fashioned rolled oats
  • 4 cups (950 ml)970 gSoy milk, original
  • 1 cup240 gWater
  • 3 medium354 gBananahalf mashed, half sliced
  • ¼ cup20 gUnsweetened cocoa powder
  • 1½ tbsp30 gMaple syrup
  • 1¼ tsp5 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 3 tbsp48 gAlmond butter, no salt added
  • ¼ cup32 gPumpkin seeds (pepitas)

Steps

  1. Prepare the banana: mash half of it in a bowl and slice the remaining half for topping.
  2. Toast the pumpkin seeds in a dry large pot over medium heat for 3 to 4 minutes, stirring, until they pop and smell nutty; tip them onto a plate.
  3. In the same pot, whisk the soy milk, water, unsweetened cocoa powder, cinnamon and salt until no lumps of cocoa powder remain.
  4. Bring the chocolate soy milk to a gentle simmer over medium heat, then stir in the oats.
  5. Simmer, stirring often, for 6 to 8 minutes until the oats are tender and creamy.
  6. Stir in the mashed banana, maple syrup and vanilla and cook 1 minute more until hot.
  7. Spoon into four bowls and top each with a quarter of the sliced banana, a quarter of the almond butter and a quarter of the toasted pumpkin seeds.

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

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

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book