Dairy-free porridge with caramelised banana and toasted seeds
Creamy dairy-free porridge made with oat milk, caramelised banana and toasted sunflower seeds — comforting, simple and ready in 20 minutes.
This is proper, no-fuss dairy-free porridge — creamy thanks to oat milk, brightened by cinnamon and made a bit cheeky with caramelised banana. Perfect for colder mornings or when you need something warming fast.
It’s quick (about 20 minutes), utterly flexible and stores well if you want to batch-make porridge for the week. The toasted sunflower seeds add crunch without nuts, keeping the breakfast allergy-friendly for most people.
Ingredients
- 120 g Rolled oats
- 500 ml Oat milk — use unsweetened for less sugar
- 0 ml Salt
- 5 ml Ground cinnamon
- 1 Banana — ripe but firm
- 30 ml Maple syrup — divide: 1 tbsp for porridge, 1 tbsp for caramelising
- 30 g Sunflower seeds — unseasoned
- 5 ml Rapeseed oil
Instructions
Toast the sunflower seeds in a dry frying pan over medium heat, shaking or stirring frequently until golden and fragrant, about 3–4 minutes. Tip into a small bowl and set aside.
Put the rolled oats, oat milk and salt into a medium saucepan. Bring to a gentle simmer over medium heat, then reduce to low and cook, stirring frequently, until the porridge is thick and creamy, about 5 minutes.
Stir the ground cinnamon and 1 tablespoon of the maple syrup into the porridge off the heat to combine and adjust sweetness.
While the porridge rests, heat the rapeseed oil in a frying pan over medium heat. Slice the banana lengthways or into rounds, add to the pan and cook for 60–90 seconds each side until golden. Pour over the remaining 1 tablespoon maple syrup and cook for 20–30 seconds until sticky — remove from the pan.
Remove the porridge from the heat, cover the pan and leave to stand for 2 minutes to settle and thicken slightly.
Divide the porridge between two bowls, top with the caramelised banana and toasted sunflower seeds. Finish with an extra drizzle of maple syrup if you like and a light dusting of cinnamon.
Tips
- For extra creaminess, use a splash more oat milk at the end and stir briskly just before serving.
- If the porridge gets too thick on standing, loosen with a tablespoon or two of oat milk and reheat gently.
- Toast seeds in batches and store in an airtight jar — they’ll keep their crunch for a week and speed up breakfast.
- Use a heavy-based saucepan to reduce risk of scorching; a wooden spoon gives better control when stirring.
- To save time, slice the banana beforehand and keep it in the fridge; caramelise just before serving so it stays warm and glossy.
Substitutions
Oat milk → Soy milk, same quantity (500 ml)
Stays closeOat milk → Light canned coconut milk, same quantity (500 ml) — expect a coconut flavour and richer texture
Noticeably differentSunflower seeds → Pumpkin seeds, same quantity (30 g)
Stays closeMaple syrup → Honey, same quantity (2 tbsp) — not vegan but similar sweetness
Stays close
Nutrition
Per serving · estimated
- 564
- Calories
- 18 g
- Protein
- 83 g
- Carbs
- 18 g
- Fat
- 9 g
- Fibre
- 22 g
- Sugar
- 300 mg
- Sodium
FAQ
Can I use quick oats instead of rolled oats?
Yes — quick oats will cook in about half the time and produce a softer texture. Reduce simmering to 2–3 minutes and watch closely.
How long will leftover porridge keep?
Store cooled porridge in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of oat milk.
Is porridge gluten-free?
Oats themselves are naturally gluten-free, but they can be contaminated during processing. Buy certified gluten-free oats if you need a strict gluten-free dish.
Can I skip the caramelised banana?
Absolutely — use fresh banana or other fruit, or top with nut-free compote for a different flavour and texture.
Community Photos
No photos yet
Be the first to share your creation!
