Gluten-free, Vegan, Paleo, Sugar-free

Porridge with Coconut Baked Banana and Almond Butter

This is my favorite way of eating porridge at the moment. So nicely sweet, creamy and with a nice nutty flavour from almond butter.

Gluten-free, Vegan, Paleo, Sugar-free
Gluten-free, Vegan, Paleo, Sugar-free

Makes: 1 portion
Preparation time: 15 minutes
Difficulty level: Easy


  • 1 cup brown rice milk
  • 1/2 cup gluten-free oatmeal
  • 1 medium banana
  • 1 tbsp maple syrup (optional)
  • 1 tbsp almond butter
  • 1 tbsp chopped almonds
  • 1 tsp melted coconut oil
  • 1 tsp vanilla essence
  • a pinch of salt


  1. Preheat the oven to 180Β° degrees. Mix together melted coconut oil and vanilla essence.
  2. Cut the banana into a half and coat with coconut oil and vanilla mix. Bake in the oven for 10-15 minutes or until golden on top.
  3. Place oats, brown rice milk, and a bit of salt in a saucepan. Bring to boiling temperature and reduce the heat from low to medium.
  4. Simmer for about 10 minutes or until creamy. Stir continuously.
  5. Put the cooked oatmeal to a bowl and top with the baked banana, chopped almonds and almond butter. Enjoy warm.


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