It was my day off yesterday, so I thought I’d continue my dessert-for-breakfast challenge with some awesome banana bread porridge! I usually hate banana, but there was something about this thick, wonderful, creamy breakfast that made me totally reassess my dislike for them – this was absolutely perfect for today! It’s raining outside and I’ve had so much to do recently, so a little yummy dessert for my breakfast is just the thing to get me racing downstairs and ready to start working! We’ve been looking at houses for our last year at university, and they’re all really nice, which is great, so we have to spend a lot of time narrowing down our choices – which means a good hearty breakfast is always welcome!
I’ve got my reading week coming up, when I don’t have any lectures at all, so I’ll be spending a lot of my time dreaming up new recipes, and hopefully having a good breakfast dessert porridge every single day – and I get to visit home as well, next Saturday, which I’m so excited for! This is my second-to-last day of lectures before my week off, I’m so looking forward to it!
Hope you like this recipe, it tastes just like gooey banana bread cake :)
45g of porridge oats
250ml of soy or almond milk
One teaspoon of agave syrup
Half a teaspoon each of cinnamon and nutmeg
Big handful of sultanas
One medium banana
Crushed pecans for the topping
Optional: grated dark chocolate to top
- Cut the banana in half, and mash one half of it. Mix all of the ingredients, except the walnuts, in a pan (save some sultanas and half the banana for the topping) and heat gently for 7 minutes until thick and creamy.
- Top with the sliced other half of the banana, some sultanas, crushed pecans and more agave syryp. Enjoy!
P.S. Please enter my competition to raise money for Beat by entering my competition: http://www.justgiving.com/emilycooksvegan – there are lots of great prizes to be won, so don’t hesitate, there’s only 3 weeks left to enter!