Porridge has always been a very popular choice for breakfast, especially in the cold winter months.
We often tend to eat the same style of porridge every day, forgetting that just small changes like caramelised banana or a different flavour of honey can make a big difference.
- ½ cup of gluten free oats
- ½ cup of oat/almond/coconut milk
- 1 ripe banana
- 1 tbsp of sea buckthorn infused honey
- 1 tsp of coconut oil to fry the banana
- 1 tbsp of milled flax or golden linseeds
Start by slicing the bananas, preferably length ways.
Heat 1 tsp of the coconut oil in a frying pan over a medium heat, and then fry the banana.
Fry for a couple of minutes on one side, then carefully flip. Once the banana begins to caramelise and gains a brown colour, remove from the heat and set aside.
In a small pot; mix oats with milk and cook for about 5-7 minutes, don’t forget to stir the porridge as it can get quite sticky.
Once ready, add sea buckthorn honey and mix well.
Use banana and mixed seeds for decoration.