BANANA BREAD "COCO-NOATS" PORRIDGE

Banana Bread Coco-Noats Porridge using walnuts, tiger nuts, and collagen. Topped here with sliced banana, Giddy Yo cacao nibs, walnut pieces, and toasted coconut chips.

I just love this banana coconut no-oats (noats) grain-free porridge.  Not only is it packed with fibre, protein, healthy fats and pre & probiotics, but it tastes like warm banana cake that you can eat with a spoon!  Now how good is that?!? 

Ingredients for one generous serving:

• 2 Tbsp coconut flour

• 2 Tbsp finely chopped walnuts or pecans (or nuts of choice)

• 1 Tbsp ground tiger nuts or chia seeds

• 1 cup unsweetened walnut or almond milk (I like to use my Almond Cow to make homemade plant-based milk)

• 1/2 ripe banana, mashed

• 1 Tbsp Further Food collagen or Nuzest Clean Lean Smooth Vanilla or Just Natural protein powder (optional)

• 1 Tbsp gluten-free flaxseed meal

• 1 Tbsp shelled hemp seeds (gluten-free if needed)

• 1/4 tsp ground Ceylon cinnamon

• 1/2 tsp pure vanilla extract (optional)

• optional toppings: sliced or caramelized banana, chopped walnuts, toasted coconut chips, raw Giddy Yo cacao nibs, or toppings of choice

Directions:

1. Put coconut flour, walnuts, tiger nuts or chia seeds, and almond milk into a small pot over medium heat and stir to combine.

2. Bring to a gentle boil, then reduce heat to low and add mashed banana, collagen or protein powder, flax, hemp seeds, and cinnamon.

3. Allow porridge to simmer for several minutes to thicken, stirring occasionally.

4. Remove from heat and stir in vanilla extract. Serve with your choice of toppings.

Banana Bread “Coco-Noats” Porridge can be stored in an airtight container in the fridge for 4 to 5 days.  Enjoy cold or reheat before serving.

Banana Bread “Coco-Noats” Porridge using cashews (instead of walnuts), chia seeds, and collagen. Topped with caramelized banana, cacao nibs, and toasted coconut chips. Recipe testing and photo credit Heather @smileoftenlovebigeatwell.