Baked banana porridge
An easy and satisfying alternative to the usual porridge. Jumbo oats, gooey dates, crunchy pecans and walnuts are baked to creamy, nutty perfection. Nutritious and naturally sweetened.
Servings: 2
Ingredients
- 80 g jumbo oats
- 2 ripe bananas
- 15 g medjool dates
- 15 g walnuts
- 15 g pecans
- 1 teaspoon cinnamon
- 200 mls almond or oat milk
Instructions
- Pre heat the oven to 200°C/ fan 180°C / Gas 6.
- Finely slice half a banana. Leave to one side; this will be used as a topping. Mash the remaining bananas to a purée consistency.
- Roughly chop the dates, walnuts and pecans, reserving a few whole nuts to decorate the top.
- Add the oats, mashed banana, dates, nuts, cinnamon and milk to a bowl. Mix well then pour into a small baking dish. Top with the the extra slices of banana and whole nuts.
- Bake for 15-20 minutes until the porridge is golden brown.
- Serve with dairy free yoghurt and a drizzle of maple syrup.