The minute it starts getting called outside, I love to indulge myself with a comforting and grounding bite.
That kind of bite that provides a little spin to the textures and experiences of breakfast or dinner.
This banana porridge was born out of a lot of inspiration I’ve met online.
It’s a pretty common bite that got a new facelift and joined the varied Essy Roz Recipes.
Calculating the ingredients,
Looking into the connection between them,
The thought of every single ingredient,
The baking time,
The mixing technique,
Developing the glaze’s recipe and this happy bite.
It was all born out of a naturopathic thought including a deep understanding of every single ingredient and its effect on our body.
Because there’s nothing like eating food which holds a lot of thought behind it,
That has wide knowledge and deep thought into.
A marvelously accurate bite,
In its textures,
In its taste,
In its nutritional values,
In its dining experience.
It’s all calculated for me and for you.
My recipes will always company you in the future,
They will provide a sense of home to whomever encounters them.
They will hug you tight tight tight exactly how I would hug you from my heart to yours,
With deep intention,
With great love,
And with a lot of caring and containment.
My baked banana porridge will make you either begin or finish your day with the biggest hug there is.
It’s a sweet moment,
Full of balance,
Sanity and pure joy.
Happy and hugging days to us all 🙂
Baked Banana Porridge
Ingredients: suitable for an indulging and filling bowl 15cm (6”) diameter
Portions can be doubled and bake in a bigger pan for a family porridge size 26cm (10.2”) diameter
- 1 whole banana
- 2 tablespoons peanut butter (For alternatives, have a look at “A little extra From Me”)
- 2 tablespoons maple syrup (For alternatives, have a look at “A little extra From Me”)
- ¼ cup non-dairy milk (For alternatives, have a look at “A little extra From Me”)
- Pinch of salt
- ¼ cup oat flour (For alternatives, have a look at “A little extra From Me”)
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
For the glaze:
- 1 tablespoon peanut butter
- 1 tablespoon maple syrup
- Pinch of cinnamon
- 1½ tablespoons non-dairy milk / regular
- Preheat the oven to 350°F (175°C) on turbo mode (Can also be in a static position with top and bottom heat).
- Put the banana in a bowl and squish it.
- To the bowl add liquid ingredients, peanut butter, maple syrup, non-dairy milk and salt and mix well.
- To the bowl add oat flour and baking powder and mix well until receiving a uniform mixture.
- Place the mixture in an oven safe dish and bake in the oven for between 15-20 minutes until the mixture gets dry.
- Take out of the oven and cool for a little while.
- Let’s make the glaze: in a bowl put peanut butter, maple syrup, and cinnamon and mix well. Add non-dairy milk and mix again. If the glaze isn’t liquid enough add a little more non-dairy milk until receiving the wanted texture.
Smear the glaze on top of the porridge, spread a little cinnamon and indulge.
A little extra from me:
- Can be kept in the fridge in a sealed box for up to 3 days.
- It’s important to point out that the porridge cake doesn’t rise. It’s a porridge that you eat with a spoon and savor every indulging and comforting bite.
- A soft and tasty peanut butter center can be made in the porridge: before putting the porridge in the oven, in a bowl mix a little peanut butter, maple syrup and cinnamon and mix well. Put the mixture we’ve just created in the center of the porridge and mix a little and put in the oven.
- Any spice you like can be added like dried ginger, nutmeg, Clove etc.
- Toppings can be added according to your personal taste, such as cranberries, dark chocolate, nuts, almonds etc.
- Whoever isn’t a fan of bananas can substitute them for 112g apple sauce (4-5 tablespoons).
- Peanut butter can be substituted for any nut / almond spread that you like in both the porridge and the glaze.
- Maple syrup can be substituted for any other sweetener that you like.
- Oat flour can be substituted for almond flour / coconut flour / spelt flour (Contains gluten).
- Click here to see how to grind oat flour at home.
- Can use any non-dairy / regular milk that you like. Can also substitute the milk for an egg if you like to add protein to the dish. The milk version is far more indulging and good.
How to grind oatmeal at home 😊