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Breakfast recipe · from the recipe book

Warm Banana Cocoa Almond Milk Porridge

Creamy stovetop oats cooked with mashed banana and cocoa, topped with caramelized banana slices, toasted almonds and a swirl of almond butter.

Warm Banana Cocoa Almond Milk Porridge

Ingredients

  • 4 cups320 gOld-fashioned rolled oats
  • 3⅔ cups (870 ml)960 gAlmond milk, unsweetened
  • ½ cup120 gWater
  • 3 medium354 gBananadivided: two-thirds mashed, one-third sliced
  • ¼ cup20 gUnsweetened cocoa powder
  • 2 tbsp40 gMaple syrupdivided
  • 1 tsp4 gVanilla extract
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp1 gSalt
  • ¼ cup whole40 gAlmondsroughly chopped
  • 3 tbsp48 gAlmond butter, no salt added
  • ½ oz20 gChia seeds

Steps

  1. Prepare the banana first: mash two-thirds of the banana in a bowl and slice the remaining one-third into coins.
  2. Set a medium pot over medium heat and toast the almonds, stirring, for 3 to 4 minutes until fragrant; tip them onto a plate.
  3. In the same pot, toss the sliced banana with half of the maple syrup and cook for 2 minutes per side until caramelized; move to the plate with the almonds.
  4. Pour the almond milk and water into the pot, then whisk in the unsweetened cocoa powder, cinnamon and salt until the cocoa powder dissolves; bring to a gentle simmer.
  5. Stir in the oats and the mashed banana and simmer, stirring often, for 6 to 8 minutes until thick and creamy.
  6. Take the pot off the heat and stir in the chia seeds, the vanilla and the remaining half of the maple syrup; let stand 2 minutes so the chia seeds thicken the porridge.
  7. Divide the porridge among 4 bowls and top each with the caramelized banana, toasted almonds and a quarter of the almond butter.

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

Contains: 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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