Pureed Chocolate Banana Porridge

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  • Jul 19, 2022

Porridge is a simple and easy breakfast option during the puree stage post-op and there are many combinations to try which will help to keep things interesting. This recipe makes approximately 3 small servings and leftovers can be stored in the fridge for up to 3 days. To reheat leftovers, add a dash of milk to loosen the oats and heat either in a microwave or on the stove, stopping to stir the oats periodically to get the right consistency.

  • Prep: 5 Minutes
  • Portions: Makes 3 small ramekins


  • 1/4 cup rolled oats
  • 1/2 cup milk (cow's or unsweetened soy) + an extra 1-2 tbsp as needed
  • 2 inches banana, mashed well
  • 1 tsp smooth peanut butter
  • 1 tsp cocoa or cacao powder
  • 1/2 tsp ground cinnamon
  • Pinch of salt


  1. Place the oats into a blender or food processor and blitz to a fine powder
  2. In a small saucepan, mix the oat powder, milk, banana, peanut butter, cocoa, cinnamon and salt and gently heat on a low to medium setting
  3. Cook for approximately 5 minutes or until the mixture has begun to thicken. Add the extra milk if the oats begin to stick a bit
  4. Remove from the heat and serve immediately