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Breakfast recipe · from the recipe book

Pressure Cooker Chocolate Banana Bread Oats

Creamy, deeply chocolatey porridge with mashed banana cooked in, warm cinnamon and nutmeg like banana bread, finished with toasted pecans and a tangy spoon of Greek yogurt.

Pressure Cooker Chocolate Banana Bread Oats

Ingredients

  • 4 cups320 gOld-fashioned rolled oats
  • 3 cups (710 ml)800 gAlmond milk, unsweetened
  • 1 cup240 gWater
  • 3 medium354 gBananadivided: 2 mashed, 1 sliced
  • ¼ cup24 gUnsweetened cocoa powder
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt
  • 1½ tbsp30 gMaple syrup
  • ⅓ cup chopped40 gPecanschopped
  • 7 oz200 gPlain Greek yogurt, nonfat

Steps

  1. Prepare the bananas first: mash two of the bananas in a bowl and slice the remaining banana for topping.
  2. Set the pressure cooker to sauté, add the pecans and toast them dry, stirring, for 3 to 4 minutes until fragrant; tip the pecans onto a plate and switch the cooker off.
  3. Pour the water into the pressure cooker pot and whisk in the unsweetened cocoa powder, cinnamon, nutmeg and salt until smooth, then stir in the almond milk.
  4. Stir in the oats and the mashed banana; scrape the bottom so nothing sticks.
  5. Lock the lid and cook at high pressure for 4 minutes, then let the pressure release naturally for 10 minutes and release any remaining pressure.
  6. Stir in the vanilla and maple syrup; let the porridge stand 2 minutes to thicken.
  7. Spoon the porridge into four bowls and top each with a quarter of the Greek yogurt, a quarter of the sliced banana and a quarter of the toasted pecans.

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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