Banana Coconut Porridge Slow Cooked

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Contributed by: Muppy Sylvester

Serves: 1 cup of porridge

Time: 1 hour

This is a deliciously warming slow cooked porridge recipe from one of our favourite blogs 'Muppys'. Perfect for a chilly winter morning!
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This is a deliciously warming slow cooked porridge recipe from one of our favourite blogs 'Muppys'. Perfect for a chilly winter morning!
More Information >>

PRODUCT INFORMATION

Ingredients

1/2 cup organic rolled oats
1 cup of milk
1 heaped teaspoon of coconut butter
1 ripe banana
2 teaspoons of coconut oil
1/4 cup of organic almonds
1/4 cup organic incaberries- sliced

method

  1. Combine the organic rolled oats with milk in a small saucepan.
  2. Let the oats soften for about half an hour in the saucepan.
  3. Cook over a very low heat for about 20 minutes, giving it a good stir often.
  4. Take off the heat and stir in the heaped teaspoon of coconut butter.
  5. For a milkier porridge stir in a little extra milk.
  6. Brown a ripe but firm sliced banana in coconut oil in a frypan over medium heat.
  7. To lightly toast the organic almonds, place almonds in an ungreased pan and stir often over medium heat until golden brown.
  8. Serve the caramelised banana with the porridge and top with toasted almonds and sliced incaberries.
  9. For a sweeter porridge drizzle with some honey.
  10. Spiced rhubarb porridge option Dissolve 1/4 cup sugar in 1/2 cup water in a small saucepan (You could use organic rapadura sugar or palm sugar if you prefer). Add a small piece of star anise and 1 teaspoon of cinnamon powder. Add 2-3 chopped stems of rhubarb and simmer over low heat until the rhubarb is soft, about 10mins. Top the porridge with rhubarb and drizzle over a generous amount of the cooking syrup.
Egg Free
Egg Free
High Fibre
High Fibre
Vegetarian
Vegetarian
Cane Sugar Free
Cane Sugar Free

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