If you’ve been following my blog for a while, you may know that porridge is one of my favourite breakfasts. It’s tasty – but healthy, full of flavour – but quick to make. I usually make my breakfast porridge at work, in a quick, cooking-free version with yoghurt. However, when I’m at home – usually on weekends – I like to cook proper porridge, with milk, on the hob. So, without further ado, here’s my recipe for banana and peanut butter porridge!
By the way – yesterday, I posted a list of fun facts about bananas. Check it out if you’d like to learn something about the star of today’s recipe!
For 1 serving, you’ll need:
- 1/2 cup rolled oats
- 1/2 cup boiling water
- 1/2 cup milk
- 1/2 banana
- 1 generous teaspoon of peanut butter
- a sprinkle of cinnamon
- almond flakes (optional)
For a cooked porridge I generally stick to the same basic proportions: 1/2 cup rolled oats for 1/2 cup water and 1/2 cup milk. I find this to yield the best results in terms of final texture – thick and creamy.
In a pot, pour 1/2 cup rolled oats with 1/2 cup boiling water and set aside for a few minutes. Oats will absorb all the moisture and soften.
Mash the banana with a fork and add it to the pot. Add 1/2 cup milk and a sprinkle of cinnamon. Put the pot on the hob and bring it to simmer. Let it cook on the lowest heat for about 10 minutes – the porridge will thicken. Stir it frequently while it’s cooking – milk likes to burn at the bottom of the pot!
When the texture is nice and creamy, take the pot off the hob. Pour the porridge into a bowl. Add a generous portion of peanut butter. Sprinkle your porridge with almond flakes and cinnamon.
I love how this porridge is sweet without any added sugar (banana does the job). It’s also full of protein from milk, peanut butter and almonds, and brings healthy, complex carbs from the oats that will keep you full for longer. Healthy, super filling, full of flavour and simple to make!
And in case you’re in a rush and would prefer a no-cook porridge, check out this recipe: