Date & Banana Porridge Recipe

Combine liquids and oats

In a medium saucepan, combine 2 cups oat milk and 1/2 cup water. Add 1 cup organic rolled porridge oats and 1/4 tsp fine sea salt. Place over medium heat.

Cook until creamy

Bring to a gentle simmer, stirring frequently to prevent sticking. Reduce heat to medium-low and continue stirring and simmering for 6–8 minutes until the oats are thick and creamy. If porridge becomes too thick, add up to 2–4 tablespoons extra oat milk or water to reach desired consistency.

Prepare banana

While the oats cook, peel and mash 1 ripe banana with a fork until mostly smooth with a few small chunks remaining. Reserve half a banana (sliced) if using for topping.

Soften and chop dates

Pit 3 Medjool dates and chop them coarsely. If dates are very firm, soak them in 1–2 tablespoons warm water for 5 minutes before chopping to soften, then drain (reserve soaking liquid).

Incorporate fruit and flavor

When the porridge is nearly done (after about 6 minutes), stir the mashed banana, chopped Medjool dates, and 1/2 tsp vanilla extract (if using) into the saucepan. Continue to cook 1–2 more minutes so the dates soften further and flavors meld. If you soaked the dates, add 1–2 tsp of the reserved soaking liquid or extra oat milk if needed to loosen texture.

Season and sweeten

Remove porridge from heat. Stir in 1/4 tsp ground cinnamon. Taste and, if you prefer extra sweetness, stir in up to 1 tablespoon maple syrup or honey.

Portion and top

Divide porridge between bowls (serves 2). Top each bowl with the reserved banana slices, the extra chopped Medjool date, and 1 tablespoon toasted chopped walnuts or pecans if using. Sprinkle a light pinch of cinnamon over the top.

Serve

Serve immediately while warm. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently with a splash of oat milk to loosen.