Recipe: Millet and oat porridge with caramelised banana

Mmmm, I can still remember the smell when I first made this recipe — it filled the whole apartment and got my sister out of bed.
I do use a lot of bananas in my recipes, especially for breakfast, but this caramelised banana takes it to another level.
The banana is caramelised with coconut sugar and I did the same with some shredded coconut and pecans. The flavour that came out was simply magical. A breakfast that never gets boring and would never fail to amaze me, even if I had to eat it three times a day!
Variations: If you don’t have millet flakes to hand you can either replace them with quinoa flakes or just use oats.
Adapated from Eat Better Not Less by Nadia Damaso (Hardie Grant) £15 RRP
Make the porridge by bringing the water and salt to the boil in a saucepan. Add the oats and millet flakes and cook over a medium heat for 2–3 minutes. Slowly add the milk, then the coconut oil and coconut nectar or sugar.
Stir well and cook for about 5 minutes, stirring occasionally.
For the caramelised banana, heat up the coconut oil in a small frying pan over a medium heat. Halve the banana lengthwise and place in the pan with the cut side down. Reduce the heat a bit.
Sprinkle the shredded coconut over the bananas, add the pecans into the pan and sprinkle the coconut sugar on top.
After 2–3 minutes, turn the bananas over and caramelise on the other side for 2–3 more minutes. Take off the heat.
Pour the porridge into a bowl and place the caramelised bananas and pecans on top.
Drizzle some coconut nectar over everything, enjoy the beautiful aroma and dig in!


250 ml  water

pinch of salt

2–3 tbsp millet flakes

2–3 tbsp oats (oatmeal) (gluten-free)

250 ml milk of choice, e.g. soy, almond, rice milk

1 tbsp coconut oil

2–3 tsp coconut nectar or coconut sugar



1 banana

1 tsp coconut oil

1 tbsp shredded coconut

6–8 pecans

2–3 tsp coconut sugar

coconut nectar, to serve

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