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

Ingredients

Metric

Imperial

Ingredients

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
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
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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