Banana & hazelnut porridge
4 - 8
PersonalPoints™ per serving
Healthy and warming, porridge for breakfast can keep your satisfied until lunch.
2 medium, sliced
8 g, toasted, chopped
- Put the porridge oats in a large pan. Add the skimmed milk and 250ml water, stir well, then put over a medium heat and bring to the boil.
- Reduce the heat and simmer for 3-4 minutes, stirring continuously, until thick and creamy.
- Stir 2 teaspoons date syrup into the porridge so it’s rippled but not completely combined.
- Divide the porridge between 4 bowls and top each one with half a sliced banana and ¼ teaspoon of chopped toasted hazelnuts, then drizzle each bowl with another ½ teaspoon of date syrup.