Banana & cinnamon porridge

With toasted almonds & poppy seeds

Banana & cinnamon porridge

Banana & cinnamon porridge

Serves 4 children
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 315 16%
  • Fat 12.5g 18%
  • Saturates 2.8g 14%
  • Sugars 17.9g 20%
  • Salt 0.2g 3%
  • Protein 12.7g 25%
  • Carbs 47.4g 18%
  • Fibre 3.7g -
Of an adult's reference intake
recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver
Tap For Method

Ingredients

  • BASIC PORRIDGE
  • 160 g rolled oats
  • 600 ml milk or organic soya milk
  • BANANA & CINNAMON TOPPING
  • 2 ripe bananas
  • 30 g flaked almonds
  • ½ teaspoon ground cinnamon
  • 2 tablespoons poppy seeds
  • maple syrup or runny honey
Tap For Method
recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver
Tap For Ingredients

Method

  1. For the basic porridge, place the oats and the milk (or 600ml water) into a large pan over a medium heat, and add a tiny pinch of sea salt.
  2. Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.
  3. Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the banana and cinnamon topping.
  4. Peel and slice the bananas at an angle.
  5. Toast the almonds in a dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden.
  6. Stir the cinnamon, poppy seeds and a little maple syrup or honey through the porridge, then divide between bowls.
  7. Scatter the bananas and almonds on top, then drizzle with a little extra maple syrup or honey, if you like.