Even though Melbourne is still giving us some gloriously sunny days, they are few and far between and the mornings have got chilly. Very chilly. And chilly mornings call for creamy porridge. I like sweetening my porridge with banana slices, they turn to more of a banana mash as you cook the porridge, and this spreads the flavour around. I love to add extra bits and pieces to spice it up. This one is mixed with coconut (and coconut milk if you like) and topped with golden caramelised banana and the crunch of granola/ toasted nuts and coconut. What could be better to warm you up?
This breakfast is super filling and full of nutrients – a truly great way to start your day.
This porridge can be made on the stove top, or if you’re a fan of microwaves you can do it in there (the texture is so much better on the stove top. If using a microwave cook for 1 -1.5 minutes at a time and stir in between. Cook until the desired consistency.
1/3 cup whole rolled oats
1 Tbs desiccated coconut
1 cup milk of choice
1/2 cup water
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 banana – Sliced in half length ways, then slice one half into.5cm slices.
1 Tbs granola or toasted coconut and nuts
Combine oats, milk, half the banana (in .5 cm slices) the milk, water, vanilla and cinnamon in a small pot and heat slowly, over a low heat, stirring very often until a creamy consistency. I usually find this takes 5 minutes for a single serve, longer the more serves your cooking. The banana should break up during this process.
Meanwhile, heat a non stick fry pan, a sandwich grill or grill pan on medium heat. Lay the banana down sliced side to the pan and grill undisturbed for 2 minutes. Lift up slightly to check colour and when golden remove from the pan. If you do not have a non stick pan you may need a tiny bit of coconut oil.
To assemble: Place creamy porridge in a bowl and top with the caramelised banana and either granola or toasted coconuts and nuts. If you’ve got a super sweet tooth a drizzle of maple syrup or sprinkle of coconut sugar is delicious.