There are mornings when a sandwich is perfectly fine. And there are mornings when you feel like something warm from a bowl. This oatmeal porridge with caramelised banana belongs to the latter category: creamy, soft and just sweet enough, with toasted hazelnuts for a lovely crunch.
The combination is inspired by a porridge from Nicolas Vahé, but we have created our own version that you can easily adapt to whatever you have at home. And because breakfast tastes even better when served with care, we share our simplest styling tips after the recipe. Nothing complicated, just a bowl that immediately looks inviting.
- Serves: 2 people
- Preparation time: approximately 15 minutes
- Difficulty: easy
- Occasion: breakfast or late brunch
Ingredients for oatmeal porridge with caramelised banana
For the oatmeal porridge
- 90 grams oatmeal
- 350 ml milk or an unsweetened plant-based drink
- 100 ml water
- 1 small pinch of salt
- 1/2 teaspoon cinnamon
For the caramelised banana
- 2 ripe but still firm bananas
- 1 tablespoon butter or coconut oil
- 1 teaspoon light brown soft sugar or maple syrup
- 1 teaspoon hazelnut syrup, plus a little extra for serving if desired
For the topping
- 30 grams hazelnuts
- 2 teaspoons mango-passion fruit jam or coconut-lime curd
- Optional: an extra pinch of cinnamon
Allergy advice: this recipe contains hazelnuts and, if you use regular milk or butter, dairy. If you follow a gluten-free diet, choose oatmeal clearly labelled gluten-free and always check the labels on the toppings.
How to make the oatmeal porridge
- Toast the hazelnuts. Roughly chop them and toast for 2 to 3 minutes in a dry frying pan over medium heat. Keep an eye on them, as nuts can darken quickly. Remove them from the pan as soon as they start to smell fragrant.
- Cook the oatmeal. Put the oatmeal, milk, water, salt and cinnamon in a saucepan. Bring gently to the boil and simmer for 5 to 7 minutes. Stir regularly, especially along the bottom. Is the porridge too thick? Add a small splash of milk or water.
- Slice the banana. Peel the bananas and cut them into diagonal slices about one centimetre thick. This helps them keep their shape better while frying.
- Caramelise the banana. Heat the butter or coconut oil in a frying pan. Place the banana in a single layer in the pan and cook the slices for 1 to 2 minutes. Add the sugar or maple syrup and the hazelnut syrup. Carefully turn the banana over and cook for about another minute, until the edges are golden brown and glossy.
- Assemble the bowls. Divide the warm oatmeal between two bowls. Place the banana on top and finish with toasted hazelnuts and a small spoonful of jam or curd. Taste before adding extra syrup; the ripe banana already brings plenty of sweetness on its own.
Why this simple recipe works so well
A good bowl of oatmeal is all about contrast. The oatmeal is soft and creamy, the banana warm and almost buttery, and the hazelnuts add a little crunch to every bite. The small pinch of salt may seem unimportant, but it keeps the oatmeal from tasting bland and makes the sweet toppings stand out more.
Timing also makes a difference. Put the oatmeal on low heat while you toast the nuts and slice the banana. Cook the banana last, so it reaches the table warm and beautifully golden brown.
Variations using what you already have at home
- Fully plant-based: use oat or soy drink and cook the banana in coconut oil or plant-based butter.
- Less sweet: leave out the brown sugar and use only a teaspoon of syrup. With nicely ripe bananas, that is often enough.
- With apple or pear: replace the banana with thin slices of apple or pear. Cook them a little longer and add an extra pinch of cinnamon.
- Extra fresh: serve with a few spoonfuls of yoghurt or plant-based yoghurt. Only add it once the oatmeal is no longer piping hot.
- Without hazelnuts: choose pumpkin seeds or sunflower seeds and use maple syrup instead of hazelnut syrup.
Can you prepare and store oatmeal?
You can cook the oatmeal the night before. Let it cool and store it covered in the refrigerator. The next morning, gently reheat the oatmeal with a splash of milk or water, as oats thicken during storage. For the best flavour, keep it for no more than two days.
It’s best to prepare the banana and hazelnuts just before serving. This keeps the banana warm and the nuts crunchy. If you want to save time in the morning, chop and toast the hazelnuts in advance and store them in a tightly sealed jar.
How to style this breakfast without making it look staged
Food styling doesn’t have to be perfect at home. In fact, a slightly more relaxed bowl often looks more appetising than a breakfast where every nut is placed exactly right. With these four choices, you can create a beautiful result in just a few minutes.
1. Choose a low, wide bowl
In a wide bowl, the toppings remain visible and are easy to arrange. A simple, handmade plate or a bowl in light ceramic brings out the warm colours of the banana beautifully. For example, browse the tableware if you are looking for a suitable breakfast bowl.
2. Arrange the toppings in groups
Do not distribute everything evenly across the bowl. Arrange the banana loosely in a line or crescent shape, scatter the hazelnuts mainly around the banana, and spoon the jam or curd onto one side. It creates a calm look, and you can decide for yourself how to combine the flavours.
3. Use different textures
Creamy porridge, glossy banana, matte ceramic and a coarse linen napkin are enough on their own. So you do not need a table full of accessories. A small spoon and a glass of water or cup of coffee complete the look.
4. Serve on a tray
For a slow weekend morning feel, place the bowl, spoon and coffee together on a wooden or metal tray. Leave some space between the items. It looks well put together and is also handy if you take your breakfast to the sofa or bedroom.
A small breakfast worth taking a moment for
This is not a complicated recipe, and that is exactly where its charm lies. With a few everyday ingredients and one special topping, you can turn oatmeal into a breakfast that feels warm, generous and still simple. The hazelnut syrup and fruity jam are delicious, but not essential: simply use what suits your morning.
Discover more flavours for breakfast, coffee or a relaxed brunch? Then explore the Nicolas Vahé collection.
Frequently asked questions
How do you prevent oatmeal from becoming too thick?
Cook the oats over low heat and keep a little milk or water on hand. Oatmeal thickens slightly even after cooking, so remove the pan from the heat when the porridge is just a little thinner than you ultimately want it to be.
Which banana is suitable for caramelising?
Choose a yellow, ripe banana that still feels firm. A very soft banana is sweeter, but it will fall apart more easily when turning it over.
Can I also make this recipe as overnight oats?
Yes. Mix the oats with 300 ml of milk or a plant-based drink and leave covered in the refrigerator overnight. Serve cold, or briefly warm the mixture. Fry the banana and add the nuts just before eating.
Is porridge the same as oatmeal?
Porridge is the English umbrella term for warm cereal porridge. In the Netherlands, we usually mean oatmeal, although porridge can also be made from other grains.
