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Breakfast recipe · from the recipe book

Pressure Cooker Banana Cocoa Oats with Tahini

Creamy, deep-chocolate oats with mashed banana stirred in, a nutty swirl of tahini, toasted sesame crunch and a warm hint of cinnamon.

Pressure Cooker Banana Cocoa Oats with Tahini

Ingredients

  • 4 cups320 gOld-fashioned rolled oats
  • 3⅔ cups (870 ml)900 gSoy milk, original
  • 1 cup240 gWater
  • 3 medium354 gBananaripe, divided: 2 mashed, 1 sliced
  • ¼ cup24 gUnsweetened cocoa powder
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 2 dates48 gMedjool dates, pittedfinely chopped
  • 3 tbsp48 gTahini
  • 2 tbsp16 gSesame seeds
  • 1 tsp4 gVanilla extract

Steps

  1. Prepare first: mash two of the bananas in a bowl, slice the third banana and set it aside for topping, and finely chop the dates.
  2. Toast the sesame seeds in the dry pressure cooker pot on sauté for 2 to 3 minutes, stirring, until golden; tip them into a small dish and switch off sauté.
  3. Pour the water into the pot, add the unsweetened cocoa powder, cinnamon and salt, and whisk until smooth with no lumps of cocoa powder left.
  4. Stir the soy milk into the cocoa mixture.
  5. Stir in the oats, the mashed banana and the dates, scraping the bottom so nothing sticks.
  6. Lock the lid and cook at high pressure for 4 minutes, then let the pressure release naturally for 10 minutes and release the rest.
  7. Stir in the vanilla and half of the tahini; add a splash of hot water if you like it looser.
  8. Divide the porridge among 4 bowls and top each with the sliced banana, a drizzle of the remaining half of the tahini and the toasted sesame seeds.

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

Contains: Soy, Sesame. Some brands contain gluten.

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

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