I have to say, I used to dislike porridge with a passion. I thought oats were boring and tasteless. Then I grew to love using oats as bircher muesli, or as overnight oats. Now that I’ve made this porridge, it has completely changed my mind – it’s so sweet, nutty, creamy and hearty! Adding a ripe banana to the mixture really changes everything. As you heat it up with the oats and milk, it softens, caramelises and dissolves. It’s unbelievably sweet, and certainly doesn’t need any added sugar! Make sure your banana is really ripe, with loads of brown spots. I’ve used quick oats for this recipe, for a lovely smooth consistency. However, you can definitely use whole oats if you prefer them. You’ll just have to cook them for a little longer.
For the toppings I used some beautiful strawberries I picked up from the market, with some cacao nibs and bee pollen. Cacao nibs are one of my favourite toppings for their awesome taste and crunch! Bee pollen is another superfood I often use on my oats or in smoothies. They’re incredibly nourishing as well as being a great source of protein. Feel free to get creative with your own toppings though, I’d love to see what great combinations you can come up with!
- 1 cup of almond milk
- ½ a cup of quick oats
- ½ tsp cinnamon
- 1 very ripe banana
- 1 tablespoon of nut butter
- pinch of sea salt
- cacao nibs
- bee pollen
- Cut the banana into thin slices.
- Put the banana, almond milk, oats & a pinch of salt in a pot and cook for 5 minutes over medium heat. Remember to keep stirring so the bottom doesn't burn.
- Take off the heat, and stir through the nut butter and cinnamon.
- Decorate with the toppings and serve with love.