Coconut Porridge with Toasted Nuts and Caramelised Bananas

Decadent winter breakfasts don't get any better than this!

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Serves: 4 

Ready in: 20 minutes



160g quick oats 

¼ cup desiccated coconut 

1 x 400ml can coconut milk 

1 cup water 

1 tsp vanilla extract 

1 tsp cinnamon 


Toasted Nuts 

¼ cup chopped nuts (e.g. pecans, cashews, walnuts, almonds) 


Caramelised Bananas 

2 bananas 

Tbsp butter 

1 tsp brown sugar 


To Serve 

Milk (to serve – e.g. nut milk, soy, cows’) 

Pinch of cinnamon (optional) 

Drizzle of honey or maple syrup (optional) 


  1. Place all porridge ingredients in a medium pot on low heat. Stir to combine and cover with a lid and leave to simmer for 5-6 minutes until thick and creamy. If porridge becomes too thick, add 1-2 tablespoons of milk or water to loosen. 

  1. Place chopped nuts in a non-stick fry pan on medium heat. Toss continually for 2-3 minutes until golden. Set aside and reserve pan. 

  1. Slice bananas on an angle 1cm. Heat butter in reserved pan on medium heat. Add brown sugar and bananas, and cook for 1-2 minutes each side, until both sides are golden and coated in butter mixture. 

  1. To serve, divide porridge between bowls with a splash of milk on top. Top with grilled bananas, toasted nutsa pinch of cinnamon and drizzle of honey/maple syrup, if desired. 

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