Caramelised banana porridge
When it comes to comforting breakfast meals, a warm bowl of creamy porridge is hard to beat. We’ve used caramelised bananas and sweet maple syrup in ours - an undeniably delicious duo.
Dry rolled oats
1⅓ cup(s), (120g)
Unsweetened almond milk
½ tsp, plus ¼ tsp extra, to serve
¼ cup(s), (60ml)
2 medium, thickly sliced
1 x 3 second spray(s)
- Combine oats, almond milk and 300ml water in a large saucepan over medium heat. Bring to the boil and gently boil, stirring often, for 4-5 minutes until thick. Stir in cinnamon and half the maple syrup. Remove from heat.
- Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook banana slices for 1-2 minutes on each side until golden. Drizzle over remaining maple syrup and bring to a simmer before removing from heat.
- Serve porridge topped with caramelised bananas and extra cinnamon.