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Breakfast recipe · from the recipe book

Oat Milk Porridge with Caramelized Bananas

Silky porridge made in fresh blended oat milk, topped with sticky brown-butter caramelized bananas, crunchy toasted walnuts and a cool, tangy drizzle of kefir.

Oat Milk Porridge with Caramelized Bananas

Ingredients

  • 3½ cups280 gOld-fashioned rolled oatsdivided: 60 g for the oat milk, 220 g for the porridge
  • 3⅔ cups850 gWatercold
  • ¼ tsp2 gSalt
  • 3½ medium400 gBananasliced into thick coins
  • 1½ tbsp20 gUnsalted butter
  • 2 tbsp packed25 gBrown sugar
  • ½ cup chopped50 gWalnutsroughly chopped
  • ¾ cup (180 ml)200 gPlain kefir, low-fat

Steps

  1. Make the oat milk first: blend the 60 g portion of oats with the cold water on high for 30 to 45 seconds until smooth and milky. Leave it unstrained for a silkier porridge.
  2. Pour the oat milk into the pressure cooker pot, stir in the remaining 220 g portion of oats and the salt, and scrape the bottom so no oats stick.
  3. Lock the lid, set the valve to sealing and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure.
  4. While the porridge cooks, toast the walnuts in a dry large skillet over medium heat for 3 minutes, stirring, until fragrant. Tip them onto a plate.
  5. In the same skillet, melt the butter over medium heat until it foams and smells nutty. Sprinkle in the brown sugar, add the banana in one layer and cook 1 to 2 minutes per side until golden and glossy. Take off the heat.
  6. Stir the porridge well; it thickens as it stands for a minute.
  7. Divide the porridge among four bowls. Top each with a quarter of the caramelized banana and its pan syrup, a quarter of the walnuts and a quarter of the kefir. Serve warm.

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

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

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

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