Caribbean Oat and Black Bean Breakfast Porridge with Cinnamon
A warmly spiced Caribbean-inspired breakfast porridge blending oats and mashed black beans with cinnamon and light coconut milk.
This porridge might sound like an unusual pairing at first, but black beans have a long history in Caribbean breakfasts, and their creamy texture blends right into oats once they're partially mashed and simmered together. Cinnamon and nutmeg give it a warmth that feels distinctly island-style.
Using light coconut milk rather than the full-fat version keeps saturated fat modest while still giving the porridge a bit of body and flavor. Between the oats and the beans, this bowl carries a genuinely high fiber count for a breakfast dish, and there's no added butter or cream anywhere in the pot.
Top with sliced banana and a small scattering of toasted coconut flakes for texture, and finish with a light drizzle of honey if you'd like a touch more sweetness.
Ingredients
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
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