RECIPE: The Best Banana Porridge

Banana Porridge

Now this is a recipe that comes down to one pretty simple consideration….

  1. Are you looking for the perfect nutrient dense, incredibly delicious, warming start to wintry morning?

I’m hoping that was received with a resounding cry of “Ummmmm YES PLEASE!” which means we can now swiftly dive into why this should be the breakfast you and your family all delight in from now on.

If you’ve been following me for a while you may be wondering why I’m including bananas in  this beautiful breakfast as you have probably heard me repeatedly advising that you keep the more exotic fruits low in the morning. This is due to their sun ripening which makes them naturally higher in sugar (hence their sweeter taste) but not to worry I haven’t lost my marbles, as you’ll see from the recipe I’ve just been sure to balance that with additional fibre, healthy fats and plant based protein to ensure you end up with a nice sustained release of energy throughout the morning.

Now onto the other ingredients. 

My other main considerations here are including all those vital immune supporting nutrients which obviously ties in with the advent of cold and flu season. Pumpkin seeds bring zinc, figs and tiger nuts bring folate, calcium and iron, our beautiful banana contains potassium and the amino acid tryptophan, the nuts all pack a plant based protein and healthy fat punch, and the ground flaxseed is there with Vitamin E, vegetarian omega 3 and plenty of digestion supporting fibre.

And all of that is so easily contained in that one little bowl…..don’t you just love it when healthy eating pretty much does all the hard work for you?  🙂

Serves 2

  • 2/3 cup jumbo oats
  • 1 heaped tablespoon ground tiger nuts (you can also use ground almonds)
  • 1 medium banana
  • 1-2 figs
  • 2 cups milk of choice
  • 1 heaped tablespoon ground flaxseed
  • 1/4 cup pumpkin seeds
  • 1-2 tablespoons of your favourite nut butter (I like a mixture of coconut and almond butter)

 

  1. Place the oats and tiger nut meal into a saucepan with the milk. Bring to a gentle simmer and leave to cook for 5 minutes, stirring occasionally.
  2. Slice the banana in half lengthways and then into medium sized chunks (they will soften as they cook and I like to retain some of their texture) add the pan and continue to cook for another 4-5 minutes or until the majority of the liquid has been absorbed.
  3. Divide between 2 bowls, top with fig slices, the ground flaxseed and pumpkin seeds, then drizzle with your nut butter and dive in!

Banana Porridge

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