Date & Banana Porridge Recipe

1. Prepare dates

If your Medjool dates are very soft, remove pits and coarsely chop one 1 date for topping; chop the remaining 2 dates and place them into a small bowl with 1/4 cup (60 ml) warm water. Let soak 5 minutes to soften and break down, then mash lightly with a fork to create a syrupy paste. Reserve soaking liquid.

2. Mash banana

Peel the banana and mash thoroughly in a small bowl until mostly smooth with a few small lumps—this will sweeten and thicken the porridge when stirred in.

3. Combine oats and liquids

In a medium saucepan, combine 1 cup rolled oats, 1.5 cups oat milk, the reserved date soaking liquid (not including large bits) and 1/4 cup water. Stir to combine over medium heat.

4. Cook porridge

Bring mixture to a gentle simmer, then reduce heat to medium-low. Stir frequently to prevent sticking. After 4–5 minutes the oats will be creamy; stir in the mashed banana, the mashed date paste, 1/2 tablespoon butter or coconut oil (if using), 1/2 teaspoon vanilla, 1/8 teaspoon salt and 1/4 teaspoon cinnamon. Continue cooking 1–2 minutes until the banana and dates are fully incorporated and porridge reaches desired thickness. If too thick, stir in extra oat milk 1 tablespoon at a time.

5. Adjust sweetness

Taste and, if needed, stir in 1 teaspoon maple syrup or honey for additional sweetness. Remove from heat and let sit 1 minute; the porridge will thicken slightly as it cools.

6. Ladle porridge into a bowl. Top with reserved chopped Medjool date, banana slices, toasted nuts and seeds as desired. Add a splash of oat milk if you prefer a looser texture.

7. This recipe is a bottomless portion — serve immediately and offer extra oat milk or additional dates/banana to refill portions as requested.