Cooking oats with bananas adds natural sweetness and a custard-like texture to the porridge.
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Vegan banana oatmeal with chocolate syrup
Combine 190g maple syrup, 30ml (2 tbsp) cocoa powder, 7,5ml (1½ tsp) vanilla essence and 60ml (4 tbsp) water in a saucepan over medium heat. Whisk until smooth, simmer, 3 minutes, and set aside. Combine 3 (360g) medium mashed bananas, 200g rolled oats, 60ml (4 tbsp) maple syrup, 15ml (1 tbsp) vanilla essence, 2 tins (800ml) coconut milk and a pinch salt in a pot over medium heat. Cook, 10 – 12 minutes, until tender. Melt 10ml (2 tsp) coconut oil in a frying pan over high heat. Add 2 (240g) sliced medium bananas and 10ml (2 tsp) brown sugar, and fry, 1 minute per side. Top off each portion of oatmeal with a drizzle of the chocolate syrup and fried bananas. Sprinkle 5ml (1 tsp) chia seeds and 15ml (1 tbsp) chopped pistachios over each portion before serving.
Make a big batch of the chocolate syrup in advance and store in a sealed container in the fridge for up to 2 weeks. Use as required.