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A sure-fire way to kick-start your morning, Marcus Wareing's banana and Greek yoghurt recipe is a dressed up, luxurious version of porridge and perfect for a blustery day

Method
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
2.
Heat the butter in a medium-sized frying pan over high heat, add the banana slices and brown them slightly on each side
3.
Add the maple syrup, then remove immediately from the heat
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
6.
Serve immediately
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Ingredients

Ingredients

  • 50g of jumbo rolled oats
  • 50g of porridge oats
  • 1/2 tsp of salt
  • 1 tsp of ground cinnamon
  • 250ml of semi skimmed milk
  • 250ml of water
  • 1 tbsp of unsalted butter
  • 2 bananas, each cut into 6 slices
  • 8 tbsp of maple syrup
  • 300g of Greek yoghurt, to serve

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This porridge recipe from Marcus Wareing is a superb way to start a day. Bananas are fried with maple syrup, and Greek yoghurt adds a creamy tang to porridge.