Peanut Butter and Banana Porridge

September 11, 2013


I mean, it had to be done, right?

Though it’s recently turned to Spring, Mother Nature is not sending us off to the beach just yet. It is still pretty cold in Melbourne. And on mornings when I fear leaving my bed for surely sudden frostbite, it’s a tender bowl of porridge that summons me from the covers.

We have recently moved to the country and are finding it decidedly arctic in our house whenever the sun is asleep. This chill lingers for some time, as the sun is indeed a sleepy fellow who takes his time in giving us his morning kiss of warmth. Thick socks are doing the job of keeping us snug. As are some obscenely puffy jackets purchased in Vietnam a couple of years ago. Though my favourite way to warm up is with porridge for breakfast. The only tough decision is what kind of porridge to make…

Maybe I’ll add a spoonful of cacao, or perhaps some spice. Do we have bananas in the fruit bowl? Yes? Oh, perfect. Perfect. I’ll have peanut butter and banana porridge.

Three years ago I wrote about my love for this divine, heavenly, food of the Gods combination in sandwich form. Now it is time for it’s porridge cousin. Is this a simple recipe? Sure. But, dear friends, it’s a super one. Peanut butter and banana porridge trumps cacao and ginger every time (and it’s rather smug about it, too).

I certainly knew what I wanted to make for Wednesday Breakfast Club this week, as I had an abundance of bananas at home and, let’s be real, an ever-present desire to have a peanut butter party.


Peanut Butter and Banana Porridge

Serves 1

1/3 cup Rolled Oats
1/2 cup Milk
1/4 cup Water
1 Banana
1 teaspoon Vanilla Extract
1/2 – 1 tablespoon Natural* Peanut Butter (depending on how generous you’re feeling)
A sprinkling Sea Salt (I love Maldon)
Butter to grease your pan

* Natural nut butter contains 100% nuts. If your nut butter also contains salt, omit the salt sprinkle in this recipe.

1. Place the oats and milk in a small, heavy-based saucepan. Cut the banana in half. Add half the banana (sliced) to the oats and milk. Stir and leave to soak for 10-15minutes – this helps your oats to become super creamy.
2. Slice the other half of your banana lengthways, so you have two long, thin pieces. Set aside.
3. When it is time to cook your oats add the vanilla and heat over low-medium heat until bubbling. Turn down the heat and stir frequently, adding the water (and more) if required until the oats are cooked and plump (~5 minutes).
4. Meanwhile, heat a non-stick pan over medium heat. Lightly grease the pan with butter and then cook the banana slices until golden and caramelised (~2-3 minutes, flipping halfway through and turning down the heat as required to avoid burning the banana).
5. Serve your porridge topped with the peanut butter, grilled banana and a sprinkling of sea salt flakes.


What did you have for breakfast today?

Heidi xo

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  • Lisa September 11, 2013 at 10:40 am


    • Heidi September 11, 2013 at 2:06 pm

      high five! x

  • Julie September 11, 2013 at 1:22 pm

    you’ve inspired us with these nut butter n porridge recipes. I’m definitely trying this one – thanks!

    • Heidi September 11, 2013 at 2:07 pm

      you’re so welcome! Hope you enjoy xo

  • Denita September 11, 2013 at 2:05 pm

    You know what Sze? I am SOLD! I am making this tomorrow morning for breakfast. Can I soak the oats overnight (if I don’t have time to soak them in the morning?)

    Can’t wait to try this.

    Love De xx

    • Heidi September 11, 2013 at 2:07 pm

      De, that would make OUTRAGEOUSLY creamy, delicious oats. Do it. “Doooooooooo eeiiiiiiiiit”. You know what I mean. Miss you xo

  • Felicity September 11, 2013 at 3:33 pm

    Deeeeelicious I eat this almost everyday!

    • Heidi September 12, 2013 at 1:59 pm

      You have excellent taste! x

  • Clare September 11, 2013 at 8:06 pm

    Why did you wait til the start of spring to post this? I could’ve been enjoying this all winter! Thank you for another lovely recipe to bookmark, I really love your blog 🙂

    • Heidi September 12, 2013 at 2:00 pm

      hehehe. & thank you, that’s lovely x

  • Hannah September 12, 2013 at 5:04 am

    You made this for me, right? Because this is me, with Lindt 90% and a drizzle of maple syrup too. x

    • Heidi September 12, 2013 at 2:01 pm

      well, of course I did!! 😉 x

  • Kate September 14, 2013 at 9:49 am

    I have made this two mornings running and counting. Amazing!

    • Heidi September 16, 2013 at 8:46 am

      YAY. Happy x

  • Georgia September 15, 2013 at 6:50 pm

    I love porridge! I will have to try this recipe. Thanks 🙂
    Georgia from 

    • Heidi September 16, 2013 at 8:46 am

      you’re so welcome x

  • laurasmess September 17, 2013 at 12:09 pm

    I was just whingeing yesterday about the fact that it’s still dark, cold and dreary here in Western Australia (it’s now springtime and I am COMPLETELY over Winter!). However, if I can have this porridge for breakfast in the cold, dark morning air, it wouldn’t be so bad. This looks utterly delicious. Love that caramelised banana and the dollop of melting, creamy peanut butter. Morning bliss! x

  • Kath (My Funny Little Life) September 17, 2013 at 10:57 pm

    I love porridge for breakfast and eat it almost every day currently. My favorite one is a carrot porridge with almond butter. Sounds strange, but I don’t tolerate fruit, so there. 😉

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  • Katie April 1, 2014 at 8:49 am

    I absolutely love this recipe! I have made it 4 times since last Monday, kept me full for hours! I’ve tried a few of your other recipes too, I would love to share with you my apple pie porridge!

    • Heidi April 1, 2014 at 8:55 am

      Oh please do, Katie, that sounds amazing!! Thank you for the porridge recipe love x

  • Katie April 7, 2014 at 9:48 am

    No worries 🙂

    1/2 grated apple
    2 teaspoon cinnamon
    1 tablespoon chia seeds
    1 tablespoon saltanas
    1 tablespoon real maple (if needed)
    1 tablespoon walnuts
    1/2 cup oats
    1/2 cup milk
    1/4-1/2 cup water
    – cook porridge as usual
    – when porridge is about 3/4 the way cooked, add grated apple, chia seeds and sultanas.
    – mix through untill the added ingredients are also warm
    – serve in bowl
    – crush up walnuts and put on top as a crumble 🙂
    – drizzle maple if needed (you might not because the saltanas and apple make it pretty sweet!)

    Very simple but always reminds me of apple pie, if considered canying the walnuts or something too in honey but not sure!

    • Katie April 7, 2014 at 9:50 am

      oops .. also add 1 teaspoon cinnamon with grated apple etc. Then at the end top with extra cinnamon if you like strong cinnamon flavour.

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  • Maggie January 1, 2015 at 3:22 am

    My goodness, Heidi, this porridge is simply superb! I was having a breakfast crisis this morning, and so of course I looked to your site-and found this lovely recipe! I added a sprinkle of chia and flax as well 🙂
    Thank you!