I have a lot of time for porridge. It’s cheap and super easy to make. It warms you up on a cold morning keeping you full till lunchtime. Make it with no frills and it can be an excellent low calorie breakfast if you’re trying to lose a few pounds, or add cream and a multitude of different flavours and toppings for something a little more extravagant.
Some of my favorite porridge based reading comes from the queen of porridge The Porridge Lady who writes a blog about all sorts of porridge. Where to eat the best and how to make it in all different shapes, sizes, flavours and textures. Another great porridge aficionado is Jamie Oliver. This great video on Food tube shows you how to make the perfect porridge. It’s where I have adapted my gluten free recipe from for today’s blog.
Banana and Poppy Seed Porridge topped with Golden Syrup
Prep time: 2 minutes
Cooking time: 15 minutes
Serves: 2 – 3
1 cup gluten free oats
3 cups water
pinch of salt
2 bananas – 1 sliced, 1 mashed
2 tsp poppy seeds
2 -3 heaped tsp golden syrup
Add the oats, water and salt to a pan and cook on a medium heat. Keep stirring until the porridge comes to the boil.
As soon as it is boiling turn the heat down to the lowest setting and cook for 12 minutes stirring occasionally so the porridge doesn’t stick.
Add the mashed banana and the poppy seeds and stir well. At this point if the porridge is too thick you can add a little milk or water to loosen it up.
Divide the porridge between the bowls, top with the sliced banana and drizzle some golden syrup over each bowl and serve immediately with a steaming hot cup of tea.