As December looms in on us next week, there is a constant reminder that days are getting shorter and the nights are darker. Being a university student, waking up in the morning may as well feel like a post-night out: dark, gloomy, dreary and tiring. I’m constantly tired and hungry all the time too, for no reason.
Enter this porridge.
Porridge should be everyone’s staple breakfast food: it’s cheap and creative; you can top it with anything so as to not make it grey, tasteless and dull, reminiscent of our old school days. This simple porridge recipe incorporates all the wintry flavours we all know and love and will keep you quite full, helping you avoid midday snacking. You can sprinkle some crushed nuts, such as pecans or walnuts too, for that extra crunch.
Note: I used a microwave to cook the porridge as I am quite impatient in the mornings.
Caramelised maple banana + cinnamon porridge
Makes 1 portion
1/2 cup rolled porridge oats
200 ml almond milk (unsweetened or sweetened, to your preference)
Maple syrup, to drizzle
A good pinch of cinnamon
1. Heat a griddle or frying pan.
2. Slice the banana lengthways and place on the pan, with the flat side facing downwards. Drizzle the maple syrup (amount to your preference) and cook the bananas until both sides have caramelised, turning over every now and then.
3. Whilst the banana is cooking, place the porridge oats and almond milk on a microwaveable bowl and cook for 5-6 minutes on a high setting. Pause the microwave every 1 1/2 – 2 minutes to give it a good stir, to avoid it from over-cooking or spilling over.
4. Once the bananas have caramelised and the porridge has cooked, top the porridge with the banana and sprinkle a good pinch of cinnamon. Drizzle some more maple syrup, if liked. Enjoy.