Cinnamon is such a warming spice that I find myself using it even more than usual during the cold winter months. I sprinkle it on fruit, cereal, toast and even sweet potatoes, but I especially love stirring it into steaming hot porridge – there’s something so comforting about the smell of cinnamon cooking. Here’s a really simple recipe for one of my favourite winter breakfasts, combining the spice of cinnamon and the natural sweetness of an overripe banana in one filling meal. It really couldn’t be easier to make!
Serves one hungry person
¾ cup oats
1 ½ cups almond/rice/oat mylk
1 overripe banana
1 tsp cinnamon
1 tbsp raisins
Toppings – I like nuts, berries and apple on mine to complement the wintery flavours.
- Mix the oats, cinnamon and chosen mylk until evenly combined in a small saucepan. Leave to one side for a few minutes to allow the oats to soften. (At this point you could also place the bowl you’ll serve the porridge in into an oven on the lowest heat to warm it up.)
- Meanwhile, mash the ripe banana in a small bowl until it forms a smooth paste.
- Turn the stove on to a low setting and place the pan of oats on the heat. Stir it frequently until the liquid begins to bubble gently, then add in the raisins and stir continuously on a low heat for several minutes until the porridge reaches your desired consistency (I like mine quite thick so tend to leave it on for a little longer).
- Remove the pan from the stove and stir in the mashed banana. Transfer the porridge to a bowl, add your chosen toppings, and enjoy!