Banana porridge with almonds + amaretti

Banana porridge with almonds + amaretti

By
From
Spoon
Makes
3–4 bowls

Banana porridge is one of the simplest recipes there is, but you can transform it into a really indulgent breakfast with a topping of almonds and amaretti. The distinct almond-apricot taste of the amaretti biscuits really complements the banana flavour. We use this topping when we take our pop-up cereal bar out to markets and it's always very popular. And we don’t really need an excuse to have some biscuits for breakfast now and then, do we?

Jonny

Ingredients

Quantity Ingredient
175g oats
550ml milk or water
2 ripe bananas, peeled
2 tablespoons maple syrup or honey
2 tablespoons flaked almonds
2 tablespoons amaretti biscuits
milk of your choice

Method

  1. Add the oats and milk to a pan, heating through and stirring until the liquid is absorbed and the porridge is smooth and creamy.
  2. Mash the bananas and add to the cooked porridge together with the maple syrup or honey, and stir through.
  3. Toast the flaked almonds under the grill or in a dry pan until they have a little colour (being careful that they do not burn). Crush the amaretti biscuits.
  4. Spoon your cooked porridge into bowls, add an extra splash of milk, if you like, and sprinkle over the toasted almonds and crushed biscuits.
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