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Almond, Banana & Cinnamon Porridge

Almond, Banana & Cinnamon Porridge

SERVES
2
COOK TIME
10
PREP TIME
5
DIFFICULTY
Easy
Tags Breakfast, Mother's Day, Porridge, Winter
Collections Quick & Easy, Special occasion, Winter

INGREDIENTS

  • 1 1/2 cups organic rolled oats
  • ¼ cup ground almonds
  • 1/4 cup brown rice flakes
  • 2 cups almond milk
  • 2 cups boiling water
  • Pinch salt
  • 3 tspn ground cinnamon
  • 2 bananas, chopped
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup Greek yoghurt
  • Honey, to drizzle

METHOD

Preheat oven to 180ºC (160ºC fan-forced).
  1. Place oats in a roasting pan and toast in the oven for 15 minutes, stirring occasionally.
  2. In a large saucepan combine oats, ground almonds, rice flakes, milk, water, salt, 2 teaspoons cinnamon and half the banana over a medium heat, stirring constantly until the porridge boils and thickens. Remove from heat, cover and allow to stand for 5 minutes.
  3. To serve porridge, divide evenly between 4 bowls and sprinkle the top with remaining banana, slivered almonds and cinnamon. To finish, place a dollop of yoghurt on top and drizzle with honey.

Print Recipe
Almond, Banana & Cinnamon Porridge
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 5 minutes resting time
Servings
people
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 5 minutes resting time
Servings
people
Recipe Notes

Preheat oven to 180ºC (160ºC fan-forced).

  1. Place oats in a roasting pan and toast in the oven for 15 minutes, stirring occasionally.
  2. In a large saucepan combine oats, ground almonds, rice flakes, milk, water, salt, 2 teaspoons cinnamon and half the banana over a medium heat, stirring constantly until the porridge boils and thickens. Remove from heat, cover and allow to stand for 5 minutes.
  3. To serve porridge, divide evenly between 4 bowls and sprinkle the top with remaining banana, slivered almonds and cinnamon. To finish, place a dollop of yoghurt on top and drizzle with honey.
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