Creamy Banana, Pecan & Maple Syrup Oatmeal Bowl
A silky, comforting porridge that turns your morning into a true wellness ritual. Packed with fiber, healthy fats, and lasting energy, this vibrant bowl brings together the sweetness of banana, the crunch of pecans, a whisper of cinnamon, and a golden drizzle of maple syrup.
🛒 Ingredients
4 servings
- 80g old-fashioned rolled oats (large flakes)
- 300ml whole milk or plant-based milk (oat, almond, or soy)
- 100ml water
- 1 ripe banana
- 30g pecans
- 20g pumpkin seeds (pepitas)
- 1/2 teaspoon ground cinnamon
- 1 pinch of fine salt
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract (optional)
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Watch the original video
Watch on TikTokDirections
- 1
Pour the rolled oats into a small heavy-bottomed saucepan. Add the milk, water, and a pinch of salt. Stir briefly to combine.
- 2
Heat over medium heat, stirring regularly with a wooden spatula. As soon as it starts to simmer, reduce to low heat.
- 3
Cook for 5 to 7 minutes, stirring continuously, until the oatmeal thickens to a creamy consistency that pulls away from the sides of the pan. Stir in the vanilla extract if using.
- 4
While the oats cook, lightly toast the pecans and pumpkin seeds in a small dry non-stick pan over medium heat for 2 to 3 minutes, stirring often, until they release a light nutty aroma. Set aside.
- 5
Peel the banana and slice into rounds about 5mm thick.
- 6
Pour the hot porridge into a generous bowl. Arrange the banana slices neatly on top.
- 7
Scatter the toasted pecans and pumpkin seeds over the entire bowl.
- 8
Dust evenly with ground cinnamon. Finish with a generous drizzle of maple syrup or honey, poured in a spiral.
💡 Chef's Tip
The secret to a perfectly creamy porridge is the liquid ratio: always use 3 to 4 parts liquid for every 1 part oats, and never stop stirring while it cooks. For an even silkier texture, soak the oats in cold milk for 10 minutes before cooking — they absorb the liquid more evenly and cook in half the time.
