BANANA BREAD PORRIDGE RECIPE

June 10, 2017



Seeing as my life currently revolves around studying, trying to be active (despite feeling exhausted from sleeping extremely bad) and food, it would be only normal for my next post to involve a recipe featuring oats. They make me feel so energized and healthy, I basically survive on having oatmeal for breakfast. I would usually make my porridge with fast-cooking oats, but seeing as I woke up really early I decided to take my time to prepare a delicious breakfast. So, for this recipe, you can use any type of oats (just beware that the cooking time will differ) or use steel-cut oats, like I did.

BANANA BREAD PORRIDGE FEAT. STEEL-CUT OATS


This makes two servings.

Prep time: 5 minutes
Cooking time: 30 minutes

Ingredients:
- 1/2 cup steel-cut oats
- 2 cups water
- 1 cup soymilk*
- 1tsp cinnamon
- 1tbsp maple syrup
- handful raisins
- 1 banana, sliced
- 1tbsp chia seeds
- optional toppings

Instructions:

- Start by boiling the water and add the oats. Stir in maple syrup, cinnamon, raisins, half of the banana and chia seeds.

- Let the mixture simmer on medium heat for 20 minutes, stirring regularly, before adding the soymilk.

- Once the oats have cooked for 30 minutes, divide the mixture between two bowls and add the other half of the banana and your preferred toppings. I used shredded coconut and almonds slices to decorate the porridge. Enjoy!

* If you're not very fond of soymilk, you can use other plant milks. However, this will change the taste.
** You can make this in batches and store the porridge in the frige for up to two days.
*** Any type of oats would work with this recipe, just beware that the cooking time will differ.


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