Raw banana and oat porridge (square)
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Raw Banana Oatmeal Porridge

This quick raw banana oatmeal porridge uses dates, bananas and oats with flaxmeal and cashews to create a warm, hearty, satisfying raw breakfast.
Category Breakfast
Cuisine Raw, Vegan, Wholefoods
Tags dairy-free, egg-free, oil-free, salt-free, soy-free, sugar-free
Cook Time 10 minutes
Makes 1 serve
Calories 509kcal
Author Nikki, Eating Vibrantly

Ingredients

  • 1 med banana (100g)
  • 1 med medjool date , pitted
  • 1 tbsp cashews (10g) [optional, makes it creamier]
  • 1/2 cup water (125g)
  • 1/2 cup rolled oats (50g)
  • 2 tsp flaxseed / linseed meal (4g) [optional, adds healthy fats]
  • 2 tbsp rolled oats extra
  • 2 tsp maple syrup or agave nectar, coconut nectar or yacon syrup [optional, to serve]
  • 2 tsp sultanas / golden raisins [optional, to serve]
  • 10 slices banana [optional, to serve]

Method

  • Blend the banana, date, cashews and water until warm, but not hot. (This takes around 2 minutes in a Vitamix for 1 serve.)
  • While this blends, pre-warm your bowl(s) in the oven for a couple of minutes.
  • Add oats and flax to the blender and blend until smooth.
  • Put the extra oats into the bottom of your pre-warmed breakfast bowl,
  • Pour blended porridge over oats and mix thoroughly.
  • Leave to sit for 5 minutes or so to allow oats to soften (while you clean up).
  • Top with a drizzle of maple syrup, the sultanas and banana slices.

Preparation

  • Before: -
  • During: 10 mins
  • After: -
  • Need: Blender, oven (optional)

Nutrition Information

Serving: 380g; Calories: 509kcal; Carbohydrates: 101g; Protein: 11.9g; Fat: 10.1g; Saturated Fat: 1.7g; Polyunsaturated Fat: 3.3g; Monounsaturated Fat: 3.8g; Sodium: 14.9mg; Potassium: 1055mg; Fiber: 13.2g; Sugar: 40.7g; Vitamin A: 150IU; Vitamin C: 18.2mg; Calcium: 120mg; Iron: 4.1mg