This is my favourite breakfast I eat almost every morning. When I was younger I used to hate porridge but then I saw a recipe that used a banana in it so I gave it a try. My recipe calls for almond milk which gives the dish an amazing aroma and I really enjoy the combination with peanut butter. The almond milk can be substituted with normal milk or some other plant milk. I don’t add any extra sweetener to my porridge as the banana makes it sweet enough for me. If you have a sweet tooth however, you can add agave syrup or honey to it. This dish is a perfect fit for busy mornings when you need a quick and filling breakfast.
Makes: 1 serve
Preparation: 5 minutes
Cooking: 5 minutes
30g rolled oats
1 ripe banana
120ml almond milk
2 teaspoons peanut butter
agave syrup or other sweetener (optional)
seasonal fruit and nuts, to serve
- Place the banana into a saucepan and mash with a fork. Add the oats and almond milk and bring to simmer. Cook over a low/medium heat, stirring frequently, for a few minutes or until the oats are tender and the porridge thickens a little.
- Stir in the peanut butter (and sweetener if desired). Top with some fruit and chopped nuts.