Roasted Banana Porridge

 

A new lightweight series* focused on lightweight recipes in collaboration with Anisa Sabet from The Macadames food blog. We have teamed up to create a series of curated recipes that are less than 10 ingredients long using things that are in and can be kept in your pantry, that are healthy (-ish), heartwarming, easy to make, and great for a one person household (like myself). I hate cooking, but I LOVE to eat. I live to eat, I don't eat to live. It is a bit silly that I don't cook or enjoy it, so I wanted to create this not only for you, but for me to challenge and teach myself to cook, making things that would make me happy and cosy that wouldn't stress me out.

 
 
Lightweight Recipes: Roasted banana porridge with cinammon
 
 
 
 

Images and recipe by Anisa Sabet for Hikarui

Ingredients (serves 4)

2 banana

3 tablespoons sugar, mixed with 1 teaspoon cinnamon

Butter

1 cup oats

1 & 1/2 cups milk

1/2 cup water

1/4 teaspoon all spice

2-3 tablespoons maple syrup

1 teaspoon vanilla extract

1 teaspoon vanilla bean paste

To serve: flaked almonds, nut butter, maple syrup

 

Method

1. Preheat oven to 180°C. Cut your bananas in half and dust with cinnamon sugar and a few nobs of butter. Place on a baking tray lined with baking paper and pop into the oven to bake until golden (approx 20 minutes)

2. Meanwhile, mix the oats, milk, water and allspice in a medium saucepan, bring to the boil and then cook on a medium heat for 15 minutes. If the porridge is too thick, loosen with a bit more milk.

3. Stir in the maple syrup, vanilla extract and vanilla bean paste. Serve warm with flaked almonds, nut butter and the roasted banana.

 

Storage

Porridge will keep in an airtight container in the fridge for up to 5 days.

 

Can’t eat GLUTEN?

Recipes all have a gluten-free alternative if initially a gluten-full recipe. :) Even though I found out recently that I cannot eat gluten (devastating!!!!), I couldn't deprive those that can eat it since I would never wish it upon someone to be allergic to gluten.

Here's to lightweight cooking. I hope you will enjoy this series as much as I do.


If you liked this, you may also enjoy:

Anzac Biscuit Muesli Bars


 

*Update: This series has since been discontinued as the direction of the blog has changed in my 2019 rebrand. Please still go and check out Anisa’s website as her work is so beautiful! :)

 
 
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