Porridge is a good staple breakfast; it’s cheap, it’s filling and it’s nutritious, plus it’s super-simple to customise to keep things interesting. Have fun with your combos!
SERVES : 4 CHILDREN
COOKS IN : 15 MINUTES
DIFFICULTY : NOT TOO TRICKY
160 g rolled oats
600 ml milk or organic soya milk
BANANA & CINNAMON TOPPING
2 ripe bananas
30 g flaked almonds
½ teaspoon ground cinnamon
2 tablespoons poppy seeds
maple syrup or runny honey
1.For the basic porridge, place the oats and the milk (or 600ml water) into a large pan over a medium heat, and add a tiny pinch of sea salt.
2.Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.
3.Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the banana and cinnamon topping.
4.Peel and slice the bananas at an angle.
5.Toast the almonds in a dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden.
6.Stir the cinnamon, poppy seeds and a little maple syrup or honey through the porridge, then divide between bowls.
7.Scatter the bananas and almonds on top, then drizzle with a little extra maple syrup or honey, if you like.