Porridge with maple bananas and Greek yoghurt
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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.
First published in 2015
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Ingredients
Metric
Imperial
Ingredients
- 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
- 1 tbsp of unsalted butter
- 2 bananas, each cut into 6 slices
- 8 tbsp of maple syrup
- 300g of Greek yoghurt, to serve
SAVE RECIPE
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
- 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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