Banana Chai Oatmeal Porridge
Breakfast just became even more delicious with my easy Banana Chai Oatmeal Porridge, perfect for the entire family!
Servings: 2 servings
Ingredients
OATMEAL:
- 1 cup thick-cut Rolled oats, organic
- 1 very ripe banana, mashed
- 2 cups Almond milk (You can use water or your fave plant-based milk instead!)
- 1 (14 oz.) can full-fat coconut milk/cream (You can sub with your fave plant-based milk; See Notes!)
- 1 (7 oz.) can dairy-free condensed milk
- ¼ cup organic brown sugar
- ½ teaspoon sea salt
CHAI SPICE BLEND:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground cardamom
- Pinch of ground cloves
- Pinch of black pepper
OPTIONAL TOPPINGS:
- Banana slices
- Your favorite nuts (Like pecans, walnuts, almonds, etc.)
- Chia seeds
- Granola, homemade or store-bought
Instructions
TO MAKE THE OATMEAL:
- Add oats, coconut milk, Almond milk, cinnamon, nutmeg, ginger, allspice, cardamom, cloves, black pepper, and sea salt to a medium saucepan over medium-high heat, stirring until everything is combined. Bring to a boil, then reduce heat to low so that everything simmers for 8-10 minutes, stirring occasionally.
- Once done, oats should thicken and become swollen + fluffy and creamy with half the the liquid still remaining. Stir in the condensed milk, brown sugar, and mashed banana and let it simmer for an additional 2-3 minutes before removing it from heat.
- To serve, portion oatmeal into serving bowl(s) and top with sliced bananas, your fave nuts, chia seeds, and/or granola, if desired.
- Bon Appetit!
Notes
- STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
- OVERNIGHT OPTION: Simply add all oatmeal ingredients (substituting the brown sugar with maple syrup) to a bowl and mix together until combined. Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours). Once ready to serve, top overnight oats with toppings and enjoy.
- TOASTED NUTS: Add chopped walnuts/pecans/almonds, etc. to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
- COCONUT CREAM: I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess.
- WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave plant-based milk instead of full-fat coconut cream/milk. Any one of the following works: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.