Banana Almond Porridge.

This has become one of my favourite breakfasts. Its creamy, nutty and delicious on a chilly morning! Plus, it only takes a little over 5 minutes to cook, and it suits my ostomy well.

Time:

Preparation: 3 minutes

Cook: 5 minutes

Total= 8 minutes

Serves: 1

Ingredients:

1 x medium banana

250 ml x dairy-free milk (I like almond milk)

1/2 cup (50 g) x rolled oats

1 x teaspoon organic smooth almond butter

1 x teaspoon cinnamon

Maple syrup to serve, if desired

 

Instructions:

1. Place the oats and milk into a medium-sized non-stick saucepan.
2. Peel and roughly slice the banana width ways, and then length ways to get small half-moon chunks.
3. Add the banana chunks into the saucepan (leave a few chunks for decor if you want to be pedantic!) and cook over a medium heat until bubbling- about 2 minutes. Once the mixture has boiled, turn down the heat and cook gently for another 3 minutes, stirring occasionally.
4. At this point, the porridge should have a smooth, creamy texture and the banana should have gone soft and somewhat melted into the mixture.
5. Add the almond butter and cinnamon and mix well on a low heat to combine.
6. Serve with the remaining banana, extra cinnamon, or maple syrup if desired, and enjoy!