As previously posted, I hate food waste. Last week, I was able to use bananas for some top-notch banana loaf. Due to my overexcitement at the thought of fresh banana bread, I bought more than necessary, only to be left with mushy bananas for breakfast. The solution? Embrace the bruised and mushy bananas in porridge.
This weekend I was unfortunate enough to be burdened with some wisdom tooth pain. I had to abandon most of my commitments, including work and study, but trying out new recipes was possible; I was in dire need of coming out of an enforced liquid diet. I experimented with Natasha Corrett’s turmeric omelette with some leftover vegetables in the fridge – I absolutely hate food waste (who doesn’t?!) and this weekend has also allowed me to peruse some very ripe bananas I have accumulated from the last week or so.
Pancakes aren’t just for Shrove Tuesday; they are for life.
As it was Pancake Day a few days ago, I celebrated by creating a stack of 6 pancakes, made from awesomely whole and healthy ingredients. I cannot tell you how quickly I devoured the whole stack, leaving a very clean plate at the end.
My love of baked goods for breakfast will not stop in 2015. Danish pastries, muffins and croissant are among my faves.
As December looms in on us next week, there is a constant reminder that days are getting shorter and the nights are darker. Being a university student, waking up in the morning may as well feel like a post-night out: dark, gloomy, dreary and tiring. I’m constantly tired and hungry all the time too, for no reason.
Enter this porridge.
Porridge should be everyone’s staple breakfast food: it’s cheap and creative; you can top it with anything so as to not make it grey, tasteless and dull, reminiscent of our old school days. This simple porridge recipe incorporates all the wintry flavours we all know and love and will keep you quite full, helping you avoid midday snacking. You can sprinkle some crushed nuts, such as pecans or walnuts too, for that extra crunch.
Note: I used a microwave to cook the porridge as I am quite impatient in the mornings.
Caramelised maple banana + cinnamon porridge
Makes 1 portion
1/2 cup rolled porridge oats
200 ml almond milk (unsweetened or sweetened, to your preference)
Maple syrup, to drizzle
A good pinch of cinnamon
1. Heat a griddle or frying pan.
2. Slice the banana lengthways and place on the pan, with the flat side facing downwards. Drizzle the maple syrup (amount to your preference) and cook the bananas until both sides have caramelised, turning over every now and then.
3. Whilst the banana is cooking, place the porridge oats and almond milk on a microwaveable bowl and cook for 5-6 minutes on a high setting. Pause the microwave every 1 1/2 – 2 minutes to give it a good stir, to avoid it from over-cooking or spilling over.
4. Once the bananas have caramelised and the porridge has cooked, top the porridge with the banana and sprinkle a good pinch of cinnamon. Drizzle some more maple syrup, if liked. Enjoy.