Ingredients
- 40 g of jumbo porridge oats;
- 190 ml of milk, or a plant-based alternative
- 1 tbsp of coconut oil
- 1 tsp of coconut sugar
- 1 small of banana, sliced lengthways
- 1 small handful of pecans
- 1 tsp of cacao nibs
- 1 tbsp of dates, chopped
Method
Step 1
Place the oats and milk in a small saucepan and bring to the boil. Reduce to a simmer for 5 minutes, stirring frequently.Step 2
Meanwhile, place the coconut oil and coconut sugar in a small frying pan on a medium/high heat. When the ingredients have melted together and started to bubble add the bananas and pecans.Step 3
Gently cook for 3-4 minutes turning halfway through until golden brown.Step 4
When the porridge has reached your desired consistency remove from heat and add to a serving bowlStep 5
Top with the caramelised banana and pecans, along with the cacao nibs and dates.