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Porridge with maple bananas and Greek yoghurt

Porridge with maple bananas and Greek yoghurt

PT30M

1
Place the porridge and rolled oats, salt, cinnamon, milk and water in a medium-sized saucepan over a low to moderate heat. Stir regularly for 5 to 10 minutes
  • 50g of jumbo rolled oats
  • 50g of porridge oats
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 250ml of semi skimmed milk
  • 250ml of water
2
Heat the butter in a medium-sized frying pan over high heat, add the banana slices and brown them slightly on each side
  • 1 tbsp of unsalted butter
  • 2 bananas
3
Add the maple syrup, then remove immediately from the heat
  • 8 tbsp of maple syrup
4
When the oats are cooked and have soaked up most of the liquid, divide the porridge between four serving bowls
5
Place three slices of banana and a large dollop of Greek yogurt on each
  • 300g of Greek yoghurt
6
Serve immediately

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