Creamy Banana Cinnamon Porridge
This banana cinnamon porridge turns a handful of pantry ingredients into a warm breakfast. Mashing part of the banana into the oats gives a soft sweetness; keeping the rest in slices adds texture at the table. The recipe uses rolled oats rather than instant oats, so the grains stay pleasantly distinct.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
- 90 g rolled oats
- 400 ml milk or unsweetened oat drink
- 100 ml water plus extra if needed
- 1 large ripe banana
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 teaspoon maple syrup optional
Combine the oats, milk, water, cinnamon and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring to prevent the milk catching on the bottom.
Mash half the banana with a fork and stir it into the oats. Reduce the heat and cook gently for 8–10 minutes, stirring often, until the oats are tender and the mixture is creamy.
If the porridge thickens before the oats soften, add water a tablespoon at a time. It should slowly fall from the spoon rather than hold a stiff shape.
Divide between two bowls. Slice the remaining banana over the top. Taste before adding the optional maple syrup.