Banana Porridge

Warm up your winter mornings with a bowl of deliciously creamy Jamaican banana porridge. All you need are 4 ingredients to whip up a batch of healthy banana oatmeal. An easy-to-prepare vegetarian breakfast the whole family will enjoy.  

There's something special about a warm bowl of thick porridge on a cold winter morning. These creamy oats make a wonderfully healthy breakfast that tastes sinfully delicious.

I've always loved the combination of banana and oats, but I find my Banana Steel-Cut Oats are more suited for quiet weekend mornings when you can afford to spend longer in the kitchen.

I wanted something that could be whipped up in under 10 minutes before work, and that's where this recipe comes in. The taste reminds me of banana bread in oatmeal form, and you only need 4 simple ingredients to make a batch. I promise, your whole family will love it.

WHY I KEEP COMING BACK TO THIS RECIPE

I've been making this family-friendly breakfast for over a decade. It started when I was a student looking for cheap, filling meals. Now, it's a go-to in my family's breakfast rotation. My kids love it, and it's one of the few breakfasts I can get on the table fast before the school run. Here's why you'll love it:

• Ready in 10 minutes
• Great way to use ripe bananas
• No fancy ingredients
• Cozy, naturally sweet flavor
• Kid-approved and budget-friendly

A BIT OF BACKGROUND

Banana porridge is a classic in many households, but its roots go deep in global cooking. In Jamaica, banana porridge is made with green bananas, fresh coconut milk, and essential spices. In the UK and Australia, banana is often added to oat-based porridge for sweetness and creaminess. My version is a simple blend of oats, milk, banana, and cinnamon.

If you're curious about the health benefits of oats, Harvard T.H. Chan School of Public Health has a great breakdown of why oats are a top breakfast choice. They're rich in beta-glucan, a soluble fiber linked to reduced cholesterol and improved blood sugar control.

INGREDIENTS FOR CREAMY BREAKFAST PORRIDGE

Here's what you'll need to make banana porridge (full measurements are listed on the printable recipe card below):

• Honey
• Old-fashioned/Rolled oats
• Milk
• Cinnamon
• Banana

INSTRUCTIONS FOR DELICIOUS BANANA PORRIDGE

Place the oats, milk, and cinnamon into a saucepan on medium heat and bring to a boil.

Reduce heat to a simmer and cook, stirring regularly, for 5 minutes or until the porridge has thickened. The porridge is ready when it coats the back of a spoon.

Stir through mashed banana and honey, then serve immediately with desired toppings. Enjoy!

TOP TIPS FOR THIS NUTRIENT-RICH BREAKFAST

've been making porridge in some form almost every week for years. It's been my go-to breakfast through busy workweeks, lazy weekends, and everything in between.

I've specifically tested the Jamaican green banana porridge version countless times, tweaking the ratio of milk to oats, trying it with every type of banana ripeness, and experimenting with different toppings and sweeteners. These are the little tricks that make the biggest difference:

• Make sure you use a ripe banana for a delicious banana flavour.
• I like to add honey and mix it through the porridge before serving. I generally find I don't need to add any more after that, but feel free to add more honey to taste.
• Use any milk you like for this recipe. I make oats regularly with plant-based milks or cow's milk. It all works.
• Make this vegan banana porridge by using plant-based milk and maple syrup.
• This recipe is only suitable for old-fashioned/rolled oats. Don't use steel-cut oats (try these banana steel-cut oats instead).

SERVING SUGGESTIONS AND TOPPINGS

My kids eat this porridge almost every week, so I've had lots of chances to test different toppings. Some days we keep it simple, other times we load it up. Here's what to serve with it if you want to make it fancier:

• Chopped walnuts or pecans: They add crunch and balance the natural sweetness of the banana. Toast them for extra flavor.
• Fresh banana slices: Double down on the banana by topping with fresh slices. It looks great and adds more texture.
• A drizzle of peanut butter or almond butter: This adds healthy fats and a rich, nutty flavor. It's my personal favorite when I need a more filling breakfast.
• Greek yogurt: For a bit of tang and extra protein, swirl in a spoonful just before serving.
• Chia seeds or hemp seeds: These are a great way to boost nutrition with omega-3s and fiber. Sprinkle on top for a subtle crunch.
• Dark chocolate chips or cacao nibs: Great for kids or dessert-style breakfasts. Just a few go a long way.

STORAGE AND REHEATING

A friend once told me this porridge saved her busy mornings, and I get it. I've prepped it ahead for years, and it still reheats like a dream. Here's how to store it right so it stays just as tasty:

• Refrigerate: Let the porridge cool completely, then store in the fridge for up to 4 days. I like using glass jars for grab-and-go breakfasts.
• Freeze: Scoop into silicone muffin molds or freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge or microwave from frozen.
• Reheat: Porridge thickens as it cools, so always reheat with a bit of milk (or water) to loosen it up. Stir over low heat on the stove or use the microwave in 30-second bursts.

EASY RECIPE VARIATIONS

I've had readers from around the world try this recipe and tweak it to fit their preferences. I also love switching things up depending on what's in season or the pantry. Here are some great variations:

• Add cocoa powder: For chocolate banana porridge, mix in a teaspoon of unsweetened cocoa powder while cooking.
• Use fresh coconut milk and top with shredded coconut: This gives it a tropical twist that's perfect for the summer.
• Swap cinnamon for cardamom or nutmeg: Warm deliciousspices make a big difference. Just a pinch of cardamom gives the porridge a completely different feel.
• Mix in berries: Stir in fresh or frozen berries during the last minute of cooking. Blueberries and raspberries work really well.
• Stir in protein powder or collagen: Great if you want to boost the protein content. I do this often after workouts.

TROUBLESHOOTING HACKS FROM YEARS OF PRACTICE

These tips come from real-life trial and error, not theory. I've burnt oats, made them too thick, too runny, and everything in between. Here's how to fix the most common issues, so your porridge turns out just right every time.

• Why is my porridge too thick?
  It thickens as it sits. Add a splash of milk before serving to loosen it up.
• Why does it stick to the bottom?
  You need to stir often, especially once it starts to thicken.
• Can I microwave it?
  Yes. Combine everything in a bowl and microwave for 2-3 minutes, stirring halfway through

FAQs

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