Nigerian oat and banana breakfast bowl

Name: Nigerian oat and banana breakfast bowl
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 portions

Oats cooked with pasteurised milk and topped with banana and a few groundnuts — a gentle pregnancy breakfast containing fibre, calcium, protein and healthy fats.

Prep: 5 min
Cook: 10 min
Total: 15 min
Portions: 2

Easy
Pregnancy
Quick and easy
Fibre-rich
Calcium-containing
Vegetarian

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Dairy-free alternative: use fortified soya milk instead of pasteurised milk
Ingredient unavailable: use leave out, or use a spoon of roasted sesame instead of groundnuts
Gluten-free alternative: use pap (ogi) made with pasteurised milk instead of rolled oats

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

100 g rolled oats
400 ml pasteurised milk, or fortified plant milk
2 medium banana, peeled and sliced
20 g groundnuts, roasted and roughly chopped
1 portion orange or pawpaw, washed
0.5 tsp ground cinnamon, optional

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

Step 1. Bring the milk to a gentle simmer in a pan.
Step 2. Stir in the oats and cook for 5–7 minutes, stirring, until thick and soft.
Step 3. Spoon into bowls and top with sliced banana, a small scattering of groundnuts and the fresh fruit.
Step 4. Add cinnamon if you like and eat while hot.

Allergens for your selection

Contains: Cereals containing gluten
Contains: Milk
Contains: Peanuts

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety

Wash all fruit, vegetables and leafy greens thoroughly in clean water before use.
Cook meat, chicken, fish and eggs thoroughly — no pink meat, no runny egg yolk or white.
Keep raw meat, chicken and fish away from cooked food, and use separate boards, knives and plates.
Cool leftovers quickly, refrigerate where power allows, and reheat once until piping hot throughout. If you cannot refrigerate safely, cook only what you will eat.
Use pasteurised milk and dairy products, and avoid raw or undercooked foods during pregnancy.
No meal can be described as completely risk-free. Guidance can differ — follow current Nigerian maternal-health advice or the advice of your midwife, doctor or antenatal clinic.
Use pasteurised milk only — unpasteurised or raw milk is not advised in pregnancy.
Groundnuts are used in moderate amounts. Leave them out if you have a nut or peanut allergy. Eating groundnuts in pregnancy is not a way of preventing allergy in your baby.

Allergens

Contains: Cereals containing gluten
Contains: Milk
Contains: Peanuts

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Sources

Food-based dietary guidelines for Nigeria — Federal Ministry of Health, Nigeria and FAO, reviewed 4 September 2026
Food safety and applied nutrition — National Agency for Food and Drug Administration and Control (NAFDAC), reviewed 4 September 2026
WHO recommendations on antenatal care for a positive pregnancy experience — World Health Organization, reviewed 4 September 2026