Maple Cinnamon Porridge with Caramelized Banana

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This maple cinnamon porridge with caramelized banana is going to be one of my new go-to breakfasts. I knew it the second I tasted it.

I often make porridge for breakfast but I keep toppings simple. When I’m in a rush in the morning, I’ll cut up some banana, throw blueberries and sliced almonds on top, and call it a day.

Yesterday though, I didn’t have anywhere to be so I took my time. I decided to caramelize some bananas in coconut oil to put on top. It was an excellent decision.

As it turns out (and how have I not realized this until now?), coconut and banana are made for each other. Sure, there’s the tropical flavor and vibe, but it goes beyond that. The coconut oil softens the banana and makes a slightly unripe fruit sweeter. If you leave the banana in the oil long enough, it will get brown and caramelized on the outside, kind of like crème brûlée. If I haven’t sold you on caramelized bananas by now, I never will.

I topped the oatmeal with the banana, a small scoop of almond butter, shredded coconut, cacao nibs, and fresh blueberries. I found some good looking berries at the store the other day so I splurged on them. It was worth it. The tartness of the berries pairs well with the maple cinnamon porridge, the sweet bananas, and the almond butter.

So yeah. I guess the moral of this story is, if you have extra time you should definitely spring for the best breakfast you can. I might not have time to make this every morning but on weekends or days when I decide to sleep in and be thirty minutes late to work, it’s perfect. It’s also great for winter. It makes me think of somewhere tropical and warm.

Here’s a song that reminds me of this porridge. I heard it the other day and I’ve been jamming out to it ever since.

Maple Cinnamon Porridge with Caramelized Banana


1/2 cup rolled oats
1 cup almond milk
1/2 tsp ground cinnamon
1/4 cup maple syrup, or more if you want it sweeter
1 Tbsp coconut oil
1 banana, sliced in half lengthwise then cut into fourths
blueberries, cacao nibs, shaved coconut, and almond butter for topping


Bring the oats, almond milk, and cinnamon to a boil in a small saucepan. Reduce to a simmer and let cook, stirring occasionally, until the mixture has thickened to your desired consistency.  I like my oatmeal thick so it usually takes about five to seven minutes. Stir in the maple syrup.

In the meantime, make the bananas. Heat the coconut oil in a medium nonstick skillet over medium heat. Once the oil is hot, add the banana. Cook until one side is golden brown and then flip the banana with a fork. Cook until the other side is evenly brown.

Place the oatmeal in a bowl and top with the banana, blueberries, cacao nibs, shaved coconut, and almond butter. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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2 Responses to Maple Cinnamon Porridge with Caramelized Banana

  1. Lynn Weber says:

    This sounds really good!

    Lynn Sent from my iPhone


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