I make this banana and date porridge all the time for breakfast, especially when the mornings feel a little chilly or I just want something warm and grounding. Over time, I’ve tried a bunch of different versions—sometimes with star anise instead of orange zest, or a little bay leaf for a more chai-like vibe—but this version is probably my favorite. The combination of cardamom, cinnamon, ginger, and a hint of orange zest makes it feel cozy but still bright and uplifting.
What I love about this porridge is that it’s naturally sweet, filling, and full of those warming Indian-inspired spices that make your whole kitchen smell amazing while it cooks. It’s the kind of breakfast that feels a little luxurious but still comes together with pantry staples.
Spiced porridges like this one aren’t new—in Indian households, ingredients like cardamom, ginger, and even jaggery are often used to flavor warm breakfast dishes, especially during colder months or when someone needs a little comfort. While this exact combination is my own creation, it’s loosely inspired by the warm, spiced flavors often found in traditional Indian breakfasts — just made with simple ingredients I tend to have on hand.
If you're into gentle, nourishing breakfasts that don’t taste like “health food,” I think you’ll really like this one too.
Banana, Orange Peel & Cinnamon Porridge
Ingredients
- 1-2 Medjool dates depending on sweetness preference
- 1 ripe banana
- 185 ml boiling water
- 170 ml whole milk or plant-based milk
- 30 gr steel-cut oats
- ½ teaspoon ground cinnamon
- A pinch of ground cardamom
- A pinch of ground or freshly grated ginger
- 1 teaspoon finely grated orange zest organic
- A few pomegranate seeds
- A few roasted salted almonds for topping
Instructions
- Prepare the fruit: Pit the dates. Peel the banana, cut off one third and set that piece aside along with half a date — these will be used as topping later.
- Cook the base mixture: Finely chop the remaining banana and dates. Place them in a small saucepan with the boiling water, cinnamon, cardamom, ginger and orange zest.
- Simmer gently over low heat for about 10 minutes, stirring regularly, until the mixture becomes thick and smooth. Use the back of a spoon to mash any lumps. A stick blender can also be used for a smoother texture if needed.
- Soak the oats: While the fruit mixture cooks, pour the milk into a bowl and stir in the oats. Let them soak for a few minutes.
- Cook the porridge: Add the soaked oats and milk to the pan. Bring to a gentle simmer and cook for 12–15 minutes, stirring frequently, until the oats are soft and creamy.
- Serve: Thinly slice the reserved third of the banana and finely chop the reserved date half. Spoon the porridge into a warmed bowl and top with the banana, pomegranate, roasted salted almond and date pieces.
Notes
- Optional add-ons: A splash of vanilla, a drizzle of almond butter or melted ghee, a sprinkle of crushed pistachios or toasted coconut.
- Sweetness level: The natural sweetness from dates and banana is usually enough, but feel free to adjust the number of dates to your taste. If you're using sweetened plant milk, start with 1 date instead of 2.
- Oats texture: Steel-cut oats give a chewy, hearty texture. If you prefer it creamier or faster to cook, you can substitute with rolled oats — reduce cooking time to around 5–7 minutes.
- Spice balance:
- Cardamom pairs beautifully with banana and can easily overpower, so keep it to a pinch.
- Cinnamon adds warmth and depth.
- Orange zest gives the whole bowl a bright lift — make sure to use organic oranges if possible. - Ginger adds gentle heat; use fresh if you want a bolder flavor.
- Make ahead: You can prep the banana-date spice paste in advance and store it in the fridge for up to 2 days — just add oats and milk when ready to cook.
- Toppings: A few pomegranate seeds, chopped nuts (like roasted and salted almonds or pistachios), or a swirl of coconut yogurt work beautifully on top for contrast in texture and color.
- Seasonal twist: In winter, add a pinch of clove or nutmeg. In summer, try replacing the banana with ripe mango and skip the ginger.
- Serving tip: Serve warm in a preheated bowl so the porridge stays cozy longer.
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