Sunday morning is porridge morning. After a long workout, I crave something hearty and nutritious. In the winter, that comes in the form of porridge. Today, I was wanting something extra decadent, and got creative. This sweet, thick, and protein-packed breakfast was a great way to start my day.
Creme Brûlée is a French dessert, consisting of rich custard with a burnt, caramelized sugar topping. It is one of my favorite desserts because of its creamy texture and lovely vanilla flavor. Obviously, this dessert was my inspiration for my Banana Brûlée porridge.
There are certainly a couple unique aspects about this breakfast bowl. 1) I used rice cauliflower, which I often mix this in with my overnight oats because it is a great way to add veggies and volume to my breakfast. In this recipe especially, you cannot taste it at all! The sweet vanilla flavor overwhelms the bland cauliflower and since the veggie is cooked, it adds to the already super fluffy texture of the porridge.
2) I added eggs! The idea of adding eggs to my sweet breakfast bowls has been on my mind for a while now. Eggs are such a wonderful source of protein and don’t have distinct flavor. Since Creme Brûlée is made with eggs as a base, it seemed appropriate to try them in this dish. I was not disappointed. The eggs added so much fluff to the porridge and I felt so satisfied after finishing my bowl.
Give this recipe a try, share it with your friends, and let me know what you think!
- ½ cup buckwheat hot cereal(or sub ½ cup steel cut oats)
- ½ cup riced cauliflower (if desired)*
- 1 cup plant-based milk (I used cashew milk)
- 1 cup water
- 1 tsp cinnamon (plus extra for sprinkling if desired)
- ¼ tsp nutmeg
- pinch salt
- 1 tsp vanilla
- 2 eggs
- 1 tsp coconut oil
- 2 small very ripe bananas
- 1 tsp coconut sugar (or sub white cane sugar)
- In a medium size sauce pan, combine the buckwheat hot cereal with the milk and water. Bring to a low boil.
- Stir in the spices and salt. Continue to simmer on low, stirring as needed, about 10 minutes.
- Mash one banana in a small bowl until it resembles a thick cream.
- Once the porridge is thick and has absorbed most of the liquid, add the eggs and stir rapidly. Add in the mashed banana and continue to stir as needed. Turn the heat to low.
- Heat a skillet over medium heat and add the coconut oil.
- Slice the other banana into ¼ inch slices. Once the coconut oil is sizzling in the skillet, lay your banana slices across the pan.
- After about 30 seconds-1 minute, flip your slices over. The cooked side should be very dark, but not completely burnt.
- Sprinkle with coconut sugar and remove skillet from heat after 30 seconds.
- Divide your porridge into two bowls, top with caramelized bananas and sprinkle with extra cinnamon if desired. Serve Immediately.
- Leftovers will keep in the refrigerators in an airtight container for a couple days, though best eaten fresh.