Creamy Cinnamon and Banana Porridge

By February 6, 2014 breakfast, brunch time, healthy, recipe series, recipes, weekday breakfasts

Recipe - Creamy cinnamon & banana porridge | The Macadame-2

I’ve gone from 40 degrees to -10 degrees in less than 48 hours and let me tell you it’s a bit of a shock.

I woke up this morning with the intense desire for creamy cinnamon-y porridge. So after braving the early morning frost, I  picked up the ingredients and some freshly ground coffee. I am already missing delicious Australian coffee.

The mister has already hit the slopes but I always like to have a day to relax, plan and cook. I had a lot of fun planning our weekly menu this week. I have a few delicious French recipes planned for you. I won’t tell you what they are, just in case they turn out in disaster.

But I digress, back to my breakfast. I love oats because they are not only filling, satisfying but they are good for you. They have been suggested to help with blood pressure and lower cholesterol (which isn’t exactly an issue for me) but hey, it’s still good for you right?

I like to add coconut and raisins to mine but you can really add anything you like. Berries, nuts, seeds or just simply brown sugar.

What you need:

  • Saucepan
  • Wooden spoon

Ingredients (serves 4):

  • 1 cups (90g) rolled oats
  • 2 cups (500mL) milk of your choice – I used 1 cup normal milk (for creaminess) and 1 cup rice milk (for the sweetness)
  • 1 cup (250mL) water
  • 1 tsp ground cinnamon, plus extra to dust
  • 1/4 cup desiccated coconut, you can omit if you like
  • 1 tsp almond meal
  • 1/4 cup raisins
  • Pinch of salt
  • Maple syrup to taste
  • 1 banana, sliced

Method:

1. Place oats, cinnamon, coconut, almond meal, raisins and salt in the saucepan with the milk(s) and water. Bring to the boil. Then turn down to a simmer.

2. Simmer for 15 minutes, until thick the oats have gone soft and the porridge coats the spoon. If you’re not sure, just get in there and taste it to see if it’s ready.

3. Stir through the maple syrup. I leave this till now because I like to taste before I sweeten as the rice milk is naturally quite sweet.

4. Take off the heat and let cool for a few minutes. Divide into bowls, top with banana, dust with cinnamon and if you’re feeling naughty drizzle a bit of maple over the top.

Storage: I sometimes store for 1 night and re-heat the next day but I would only do this once.

Now pour yourself a cup of tea, grab a mag and dig in!

Bon appétit!

Recipe - Creamy cinnamon & banana porridge | The Macadame

Recipe - Creamy cinnamon & banana porridge | The Macadame-3

The Macadame. xx

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