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Breakfast recipe · from the recipe book

Warm Banana Cocoa Porridge

Creamy, chocolatey oats sweetened with mashed banana, topped with fresh banana slices and a swirl of peanut butter.

Warm Banana Cocoa Porridge

Ingredients

  • 4 cups320 gOld-fashioned rolled oats
  • 3½ cups (830 ml)900 gAlmond milk, unsweetened
  • 1 cup240 gWater
  • 2 medium240 gBananahalf mashed, half sliced
  • ¼ cup24 gUnsweetened cocoa powder
  • 2 tbsp40 gMaple syrup
  • ½ oz20 gChia seeds
  • 1¼ tsp5 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ¼ tsp1.5 gSalt
  • 2 tbsp32 gPeanut butter, no salt added

Steps

  1. Oat milk isn't in the pantry, so this uses unsweetened almond milk as the closest swap; use oat milk in the same amount if you have it.
  2. Prepare the banana first: mash half of it in a small bowl and slice the remaining half for topping.
  3. In a medium pot, whisk the almond milk, water, unsweetened cocoa powder, cinnamon and salt until no cocoa lumps remain.
  4. Bring to a gentle simmer over medium heat, then stir in the oats and the mashed banana.
  5. Cook, stirring often, for 5 to 7 minutes until the oats are tender and creamy.
  6. Stir in the chia seeds, maple syrup and vanilla, take the pot off the heat and let it stand 3 minutes to thicken.
  7. Divide the porridge among 4 bowls, top with the sliced banana and drizzle each bowl with a quarter of the peanut butter.

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

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

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

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