Banana and Pecan Cacao Porridge

Banana & Pecan Cacao Porridge
Banana & Pecan Cacao Porridge

After a pretty successful Ocsober, I decided to put my willpower even further to the test and aim for a No(sugar)vember, or at least a low sugar November.  As a home baker and chocolate addict, this will be a challenge, but worth it to reduce sugar crashes and cravings.  I passed over the prohibited maple syrup yesterday, and instead added a tsp of cacao powder to flavour my morning porridge.  Not only did it taste good but it added more vitamins, minerals and protein to the bowl.  I have since discovered that there are plenty of delicious recipes out there for cacao porridge.  Here’s mine from this morning…

Recipe to serve 1

Ingredients for the porridge:
  • 1/2 cup of porridge oats
  • 1/2 cup milk of your choice
  • 1 small banana, mashed (with a few slices reserved for decoration)
  • 1 tsp cacao powder
  • 1/2 tsp ground cinnamon
  • 1 tsp coconut oil
  • a few flakes of Maldon Sea Salt
  • a splash of water (or more depending on how thick or thin you like your porridge)
Ingredients for the pecan topping:
  • a small handful of pecans, roughly chopped
  • a sprinkling of ground cinnamon
  • 1 tsp vegetable oil


  1. Mix the pecan topping ingredients in a small baking tray and place in a medium oven for around 8-10 minutes.
  2. Meanwhile, place the porridge ingredients in a small sauce pan and heat gently, giving it the occasional stir.
  3. When the porridge is thickened to your taste, pour into a bowl and serve topped with the pecans, sliced bananas and an extra sprinkling of cinnamon and/or cacao powder.

3 thoughts on “Banana and Pecan Cacao Porridge

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