- Roast the banana topping
Preheat the oven to 220C. Slice 200 g banana into thick diagonal pieces and place them on a small lined tray, then sprinkle over 12 g brown sugar and 1 g ground cinnamon. Roast for 12 minutes until the edges look deeper golden, the sugar has melted into a light glaze, and the banana is soft but still holding its shape.
- Make the cornmeal slurry
While the banana roasts, add 80 g fine cornmeal to a bowl with 200 ml water and whisk until completely smooth. Make sure there are no dry pockets or visible lumps, because this helps the porridge cook up silky instead of grainy. Let the mixture stand for 2 minutes so the 80 g fine cornmeal can hydrate evenly in the 200 ml water.
- Heat the milk base
Pour 300 ml oat milk, 100 ml coconut milk, 100 ml water, 8 g brown sugar, 1 g salt, and 2 ml vanilla extract into a medium saucepan. Set the pan over medium heat and stir steadily for 3 to 4 minutes until the liquid is hot, lightly steaming, and the sugar has fully dissolved, but do not let it boil hard. You want the mixture to look smooth and smell sweet and fragrant before adding the cornmeal slurry.
- Cook the porridge until creamy
Whisk the slurry made with 80 g fine cornmeal and 200 ml water into the saucepan holding 300 ml oat milk, 100 ml coconut milk, 100 ml water, 8 g brown sugar, 1 g salt, and 2 ml vanilla extract in a slow, steady stream, then reduce the heat to medium-low. Cook for 8 minutes, whisking often for the first 3 minutes and stirring continuously for the final 5 minutes, until the porridge turns glossy and smooth. Stir in 50 ml water and cook for 1 minute more until the porridge is soft and spoonable.
- Toast and chop the peanuts
Place 20 g peanuts in a dry small pan over low heat and toast them for 2 to 3 minutes, shaking the pan often. When the 20 g peanuts smell nutty and show a slightly darker color in spots, transfer them to a board and chop them into coarse pieces. Let them cool for 1 minute so they stay crisp.
- Finish and serve
Divide the hot porridge between 2 bowls and spoon over the roasted 200 g banana with the melted 12 g brown sugar from the tray. Scatter over the chopped 20 g peanuts and finish with 1 g ground cinnamon. Serve immediately while the porridge is still loose and creamy.
- Calories:406 kcal
- Protein:9 g
- Carbohydrates:58 g
- Fat:17 g
- Fiber:6 g
- Sugar:21 g
- Sodium:330 mg
If you love warm breakfast bowls that feel both simple and special, this creamy Brazilian corn porridge is an excellent one to keep on repeat. It takes inspiration from classic canjica-style flavors and the everyday Brazilian love of corn in sweet preparations, but it is streamlined for an easy home-cooked breakfast for two. Fine cornmeal cooks gently with plant milk and water until it becomes soft, glossy, and velvety rather than stiff or grainy. The roasted banana on top brings sweetness and deep aroma, giving the bowl contrast and making it feel a little more polished than a standard weekday porridge.
What makes this version especially appealing is the balance of textures and the way each element supports the others. The porridge stays mild, creamy, and lightly salted, which lets the cinnamon and banana stand out without overwhelming the dish. A small amount of coconut milk adds body and a subtle richness that feels natural with corn, while a final spoonful of peanuts gives crunch and a distinctly Brazilian breakfast-shop kind of finish. This is a satisfying vegan breakfast recipe that is naturally dairy-free, practical for cooler mornings, and easy to adapt into a comforting brunch centerpiece when you want something warm, nostalgic, and a little different from oatmeal.
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