Banana and cinnamon porridge

Banana & cinnamon porridge

With toasted almonds & poppy seeds

Banana and cinnamon porridge

15 mins

Not Too Tricky

serves 4

About the recipe

Porridge is a good staple breakfast; it’s cheap, it’s filling and it’s nutritious, plus it’s super-simple to customise to keep things interesting. Have fun with your combos!


nutrition per serving

315

Calories


12.5g

Fat


2.8g

Saturates


17.9g

Sugars


0.2g

Salt


12.7g

Protein


47.4g

Carbs


3.7g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Ministry of Food

Jamie's Ministry of Food

By Jamie Oliver

Ingredients

BASIC PORRIDGE

160g rolled oats

600ml milk or organic soya milk

BANANA & CINNAMON TOPPING

2 ripe bananas

30g flaked almonds

½ teaspoon ground cinnamon

2 tablespoons poppy seeds

maple syrup or runny honey

Top Tip

Nut butter is also delicious stirred through porridge, as is a dollop of cool natural yoghurt and some fresh seasonal berries. Have fun with your combos!

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.

Tags

Recipes you may like

related features