I have become a little obsessed with porridge lately, and have searched far and wide to find the perfect porridge in Melbourne. There is something super comforting about a big bowl of steaming porridge, especially on those chilly winter mornings when you just want to snuggle in bed all day long.
Last week I decided to take matters into my own hands and start experimenting with some different recipes to make at home. I don’t like spending a lot of time in the kitchen in the morning, since I am usually racing around with a cuppa in hand trying to get ready for the day ahead. So it was key to find a recipe which would be ready in ten minutes – at the very maximum!!
I went a bit crazy buying bananas at the market last week, so decided to use the over ripe ones to make caramelised bananas; but apples and pears would work perfectly well. The best thing about this porridge is that you can make it as sweet as you want, just by adding more sauce. But on this occasion, I think I may have got a little carried away with the caramel sauce.
- 180g rolled oats
- ½ teaspoon of ground cinnamon
- 2 bananas (sliced)
- 100g brown sugar
- 100ml thickened cream
- Pinch of salt flakes
- Combine oats, cinnamon and 4 cups of water in a saucepan. Bring to boil over low heat (stirring frequently then continue to simmer until porridge has thickened to the desired consistency.
- Heat brown sugar and 2 tablespoons of water in a small saucepan over low heat until combined. Continue to heat for 2 - 3 minutes until mixture has caramelised. Add 100ml of cream and stir until well combined. Stir in the banana then take off the heat.
- Serve the porridge in bowls. Top with caramelised banana. Scatter with salt flakes and extra cinnamon if desired.