Bananas lend pure sweetness to this warming bowl of morning porridge from the Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm cookbook. Add your favourite stewed berries or a spoonful of coconut cream for a nourishing addition.
What you want:
1 cup rolled oats
3 cups unsweetened almond milk
2 teaspoons floor cinnamon
1 teaspoon floor nutmeg
ÂĽ teaspoon salt
2 ripe bananas, mashed
ÂĽ cup calmly packed brown sugar
1 teaspoon vanilla extract
For topping:
ÂĽ cup chopped walnuts
1 banana, sliced
½ teaspoon floor cinnamon
What you do:
- Right into a medium-size saucepan over medium-high warmth, add oats, milk, cinnamon, nutmeg, and salt, and stir to mix. Deliver the combination to a boil.
- Scale back to a simmer and cook dinner, stirring usually, till porridge has thickened sufficient to coat again of a spoon, about 10 minutes.
- Add mashed bananas, brown sugar, and vanilla and stir till mixed and sugar has absolutely dissolved, one other 2 to three minutes.
- To serve, divide oatmeal into two bowls. Prime with chopped walnuts, sliced banana, and a sprinkle of cinnamon.
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