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Chocolate, banana and pecan porridge
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This warming breakfast, topped with fruit and nuts, feels like a treat and is full of calcium, which is good for your digestion.
80g porridge oats
450ml semi skimmed milk
1 tbsp milled flaxseed
1 tbsp cacao powder
pinch of salt
1tbsp maple syrup
1. Put the porridge oats, milk, 1 banana (mashed), milled flaxseed and cacao powder in a pan with a pinch of salt. Stir well and set over a low-medium heat for about 8 minutes, stirring regularly, until thickened and bubbling. Meanwhile, toast the pecans over a medium heat for about 2 minutes; tip onto a board and roughly chop. Divide the cooked porridge between bowls and top each with half a sliced banana, half the pecans and ½ tbsp maple syrup.
Typical values per serving:
High in calcium (322mg)
This recipe was first published in January 2021.