This breakfast porridge from Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm is naturally sweetened with bananas. Add a dollop of coconut cream or your favorite stewed berries for a nutritious complement.
Servings 2
Ingredients:
1 pint of rolled oats
3 cups sugar-free almond milk
2 tablespoons cinnamon powder
1 teaspoon of nutmeg powder
¼ teaspoon salt
2 ripe bananas, mashed
¼ cup granulated brown sugar
1 teaspoon vanilla extract
For the topping
¼ cup ground walnuts
1 banana, sliced
½ teaspoon cinnamon powder
How to prepare:
Stir the oats, milk, cinnamon, nutmeg, and salt together in a medium saucepan over medium-high heat. Bring the ingredients to a boil.
Reduce to a simmer and cook, stirring often, for approximately 10 minutes, or until the porridge has thickened enough to coat the back of a spoon.
Stir in mashed bananas, brown sugar, and vanilla for a further 2 to 3 minutes, or until blended and sugar is completely dissolved.
Pour oatmeal into two dishes to serve. Add chopped walnuts, banana slices, and a dash of cinnamon on top.
