I love it both for the many delicious and exciting (yep, oats excite me) combinations that can be made, as well as how easy and satisfying it is on a Winter’s morning. (Not to mention oat’s nutritional value).
Back in high school I used to set out my porridge ingredients the night before, all measured and cut up so it was ready to go in the morning (even back then I was crazy organised and appreciated portion control). Back then however, the only combo in my repertoire was dried apricots and honey – not bad, but I’ve become decidedly more adventurous since then.
Here’s the recipe for my absolute favourite. It’s loosely based on Angela’s recipe, and since discovering it last year, it’s been on regular rotation in my kitchen.
Banana-Peanut Butter Porridge
Note that I am extremely heavy handed and blasé with measurements; and as everyone has preferences with the texture of their porridge (thick/thin/runny/puddingy), measurements can be altered to your liking.
- 1 Banana – preferably over-ripe
- 1 tsp of olive oil/margarine/butter/spray of olive oil/coconut oil if you are that way inclined
- Around ½ cup of rolled oats – 1/3 cup is the recommended serving, however I find this is never enough.
- ½ tbsp peanut butter (or other nut butter of choice)
- Around 1 cup of milk depending on your personal liking (I use cows milk, any will do)
- 1 tsp chia seeds
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- In a saucepan, cut up the banana and caramelise in oil of choice (I usually use olive oil spray), stirring frequently for a few minutes
- Add the oats, peanut butter, milk, chia seeds and spices
- Stir to combine and let the oats simmer away until the moisture is absorbed. (Usually this takes around 5 minutes)
- Once cooked transfer to a bowl and top with another teaspoon of peanut butter and some more cinnamon.
There it is – my favourite porridge! Often I make too much and eat the leftovers later for morning tea… but for porridge sceptics out there this may be all too much.