Spicey nutty porridge with banana

I’ve been feeling ill with a chest infection  so needed something for breakfast that was nourishing and soothing for my throat today. My go-to breakfast for this situation is porridge! I use oat milk, which is surprisingly creamy and much easier to clean the pan afterwards. I used a teaspoon of honey to sweeten, but you could substitute this for brown sugar, maple syrup or agave nectar. I measure portions in a small cup for ease.

 

1/2 cup porridge oatsIMG_0234

1 cup oat milk (or other dairy-free milk)

pinch of salt

1 tsp honey (or sugar/maple syrup/agave nectar)

1 – 2 tsps peanut butter

shake of cinnamon

1/2 banana, sliced

 

1.Put porridge oats and milk in a small pan, over a medium heat. Stir in the honey (or other sweetener as above) and cook gently, stirring to stop it from sticking to the bottom of the pan. The porridge is done when little airpockets start to burst on the surface and the mixture is thick and creamy. Take off the heat and allow to stand for a minute or two.

2. Stir in a few slices of the banana, reserving some for the top.

3. Tip into a bowl and top with peanut butter, the rest of the banana slices and a shake of cinnamon. Enjoy.

 

Variations:

You can make porridge with any combination. Just have twice the amount of milk to oats, with a pinch of salt and cook as above.

Some of my favourite things to add are:

  • almonds, cranberries, cinnamon and cocoa powder
  • pumpkin seeds, brazil nuts and sultanas
  • blueberries and raspberries
  • golden syrup
  • maple syrup
  • bananas
  • stewed apples, cinnamon and brown sugar
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