You can’t really get a more warming, autumnal breakfast than a big bowl of porridge, this spiced vanilla oats with caramelised banana recipe is perfect for those cold winter mornings. I love the comforting aspect of the cinnamon and allspice combined with the sweetness of the maple banana slices. I almost always add vegan protein powder to my morning oats to increase my protein intake but this recipe will work just as well with a little bit of vanilla extract instead, you may want to reduce the amount of almond milk a little bit for this.
Cinnamon not only tastes amazing and adds a natural sweetness to recipes but it is also believed to be a great anti-inflammatory and beneficial for anyone suffering from indigestion and bloating. This makes it a great addition for those of us with sensitive digestive systems!
INGREDIENTS:
45g gluten free porridge oats
250ml unsweetened almond milk
25g vanilla vegan protein powder (or ½ tsp vanilla extract)
? tsp cinnamon
? tsp allspice
1 banana
½ tsp coconut oil
1 tsp maple syrup
1 tbsp peanut butter
1 tbsp walnut halves
METHOD:
- In a small frying pan heat the coconut over a low/medium heat
- Slice half of the banana and place in the frying pan with the maple syrup drizzled over, cook for 2 minutes on each side until the slices have started to brown
- In a saucepan over a low/medium heat combine the oats, almond milk, protein powder, cinnamon, allspice and the remaining banana (mashed)
- Cook the oats for 3-4 minutes until thick and creamy, stir continuously
- Top the oats with the caramelised banana, peanut butter and crushed walnut halves
- Sprinkle over a pinch of cinnamon if you like