Here it is, my ride or die dish. I have this for breakfast nearly every day. I have been known to have it for lunch on the weekends and go crazy with the toppings! Or if I’m feeling a bit under the weather, I even have it for dinner, with just a few nuts sprinkled on top. It works, no matter what time of day.
I’ve always loved banana porridge, and peanut butter porridge too, but after my recent discovery of Meridian’s Coconut and Peanut nut butter, I’ve finally found my ultimate porridge combination. I love the hit of nutrition it gives me during the working week, plus it’s amazing at keeping me full all morning. Feel free to mix and match the toppings with whatever you love, but the desiccated coconut is a must. Not only does it add to the coconutty vibe, it also creates the most amazing texture. No wonder I go to bed each night dreaming of my morning bowlful!
To a small saucepan, add 35g porridge oats, 1tsp ground flax and 1tsp chia seeds. Stir briefly to combine, then add 1 mashed banana (the riper the better) and 2tsp of coconut and peanut butter. Pour over 250ml of almond milk and put on a medium-low heat.
Good porridge takes time, don’t whack it up to full heat and expect good, creamy oats. Mine probably takes a solid ten minutes from start to finish, with intermittent stirring, but it’s worth the wait. In the mornings, I potter round getting my work stuff together whilst it’s cooking.
When it’s thickened to your liking, add to a bowl and go crazy with toppings. My favourites are coconut palm sugar, pumpkin seeds, mixed chopped nuts and of course, dessicated coconut.I hope you enjoy this recipe as much as I do. I’m sure a few months down the line, I’ll have a new favourite way to make porridge, but I think I will always come back to this one – it’s just so tasty! Let me know if you’re going to try it in the comments section below, or tag me in your pics on Instagram #boobreakfast I would love to be nosy at your topping choices!
PS All links are my own.