We had a few bananas that were looking a bit sorry for themselves in our fruit bowl so I brought our weekend breakfast staple forward to this morning so we had banana and cinnamon porridge for breakfast. My toddler loves this, she eats her portion and asks for more. She has hers without any topping, I like mine topped with some golden syrup and my other half likes his with maple syrup.
Here’s the recipe, I’ve used espresso cups because that’s what works for us and gives us the right amount but it doesn’t really matter, as long as you use the same size cup to measure both the oats and the liquid
- 3 espresso cups of oats
- 7 espresso cups of milk (or half and half milk and water if you prefer)
- 1/2 tsp ground cinnamon
- 2 bananas
- Put the oats, ground cinnamon and the milk (or milk and water) in to a saucepan.
- Slice the banana lengthways then in to 0.5cm slices (approx – you want them smallish so they cook quite quickly).
- Put the banana in the pan with the other ingredients and mix together.
- Put on a low-medium heat and stir occasionally until the porridge is the thickness that you like it. This normally takes 10-15mins for us.
- Serve in to bowls while it nice and hot!
Here’s a few suggestions to top it with but you could just eat it as it is:
- golden syrup
- maple syrup
- peanut or almond butter
- chocolate spread
P.S This is a photo of the leftovers after it had cooled so its a little thicker here than we’d normally eat it! If yours gets a bit thick, just add a bit of milk on a low heat and stir until you get the consistency you want!