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Breakfast recipe · from the recipe book

Pumpkin Spice Soy Milk Porridge with Banana

Creamy, warmly spiced oats cooked in soy milk with mashed banana and molasses, topped with a crunchy tahini drizzle and toasted sesame.

Pumpkin Spice Soy Milk Porridge with Banana

Ingredients

  • 3⅓ cups (790 ml)800 gSoy milk, original
  • 1 cup240 gWater
  • 3½ cups280 gOld-fashioned rolled oats
  • 1 cup245 gPumpkin puree, canned
  • 2 medium236 gBananahalf mashed, half sliced
  • 1½ tbsp30 gMolasses
  • 1½ tsp4 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¼ tsp0.5 gGround cloves
  • ⅛ tsp1 gSalt
  • 1¼ tsp5 gVanilla extract
  • 2½ tbsp40 gTahinistirred well
  • 1½ tbsp12 gSesame seeds

Steps

  1. Mash half of the banana in a bowl and slice the remaining half for topping; set both aside.
  2. Toast the sesame seeds in a dry medium pot over medium heat, stirring, 2 to 3 minutes until golden, then tip them onto a plate.
  3. In the same pot, combine the soy milk, water, pumpkin, molasses, cinnamon, ground ginger, nutmeg, cloves and salt; whisk smooth and bring to a gentle simmer over medium heat.
  4. Stir in the oats and the mashed banana, lower the heat and simmer, stirring often, 6 to 8 minutes until thick and creamy.
  5. Take the pot off the heat and stir in the vanilla.
  6. Divide the porridge among four bowls, top with the sliced banana, drizzle with the tahini and sprinkle with 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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