Save to your scrapbook
Chocolate, banana and pecan porridge
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Average user rating