Banana and hazelnut porridge
Healthy and warming, porridge for breakfast can keep you satisfied until lunch.
Dry rolled oats
1⅓ cup(s), (120g)
2 cup(s), (500ml)
2 medium, sliced
1 tsp, toasted, chopped
- Combine oats, milk and 1 cup (250ml) water in a medium saucepan. Cook, stirring until mixture comes to the boil. Reduce heat and simmer, stirring for 3-4 minutes until thick and creamy. Stir in half the date syrup in a ripple pattern so not completely combined.
- Divide porridge among bowls and top each one with banana and hazelnuts. Drizzle with remaining date syrup.