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Banana, Orange Peel & Cinnamon Porridge

A warm, gently spiced porridge made with oats, banana, dates, and a hint of orange peel and cinnamon. Naturally sweet, creamy and easy to make.
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast
Cuisine: Indian
Servings: 1
Calories: 223kcal

Ingredients

For the fruit base

  • 120 ml boiling water
  • 2 g cinnamon stick 1 small stick or ½ teaspoon ground cinnamon
  • 0.5 g green cardamom 2 pods, lightly crushed
  • 2 g fresh ginger finely grated
  • 2 g orange zest about 1 teaspoon
  • 80 g banana ⅔ of 1 medium banana used for cooking
  • 15 g dates 1½ dates, pitted used for cooking

For the oats

  • 40 g rolled oats
  • 125 ml milk dairy or plant-based

For topping

  • 40 g banana ⅓ of 1 medium banana, thinly sliced
  • 5 g dates ½ date, finely chopped
  • 10–15 g pomegranate seeds
  • 8–10 g roasted salted almonds chopped
US Customary - Metric

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.

Nutrition

Calories: 223kcal | Carbohydrates: 48g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 427mg | Fiber: 7g | Sugar: 14g | Vitamin A: 78IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 2mg