Jamaican-Inspired BANANA OATMEAL PORRIDGE

Oatmeal gives any day a warm and cozy feeling, regardless of the season. This banana oatmeal porridge is no exception. It’s one of my favorite versions—I’ve even gotten my five-year-old son to love it! Traditionally, Jamaican banana porridge is made with a base of green bananas. However, I’ve never been a fan of green bananas, so I chose to create this spin on the classic Jamaican breakfast. In this recipe, mashed ripe bananas provide a wonderful creamy texture and the perfect amount of sweetness, complemented by the rich flavor of brown sugar. This porridge will keep you filled throughout the morning and can easily be topped with banana slices in addition to your favorite nuts (I like walnuts, but anything goes). When you use certified gluten-free rolled oats, you have a perfect gluten-free breakfast. Tip: Make sure to use fully ripe bananas for the best banana flavor and sweetness. If you don’t want to use brown sugar, you can substitute an equal amount of agave syrup or pure maple syrup. A standard saucepan works fine for this recipe, but if you’re a fan of enameled cast-iron cookware, you can cook this porridge in a small cocotte or Dutch oven (like the one shown in the photo).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

VARIATION:Overnight Jamaican-Inspired Banana Oatmeal Porridge.

Step 2

Put all the ingredients for the porridge in a medium-size bowl and mix until fully combined. With this option, I recommend using a syrup such as agave or maple instead of sugar. Cover the bowl and place in the refrigerator overnight (or for at least 8 hours). To serve cold, divide the porridge between two bowls or jars and top with walnuts, banana slices, and cinnamon, if desired. To heat the porridge before serving, put the porridge in a medium-size saucepan over medium-high heat and cook until warmed through, 5 to 6 minutes. Once ready, divide the porridge between two bowls or jars and add the toppings.

Step 3

1. Place the oats, milk, cinnamon, nutmeg, and salt in a medium-size saucepan and stir to combine. Bring the mixture to a boil over medium-high heat.

Step 4

2. Reduce the heat to a simmer and cook, stirring regularly, until the porridge has thickened enough to coat the back of a spoon, about 10 minutes.

Step 5

3. Add the mashed bananas, brown sugar, and vanilla and stir until well combined and the sugar has fully dissolved, another 2 to 3 minutes.

Step 6

4. To serve, scoop the oatmeal into two bowls. If desired, top with chopped nuts, sliced bananas, and a sprinkle of cinnamon.