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


    Chocolate, banana and pecan porridge

    This warming breakfast, topped with fruit and nuts, feels like a treat and is full of calcium, which is good for your digestion.

    • Vegetarian
    • Total time: 15 minutes 15 minutes

    Serves: 2


    80g porridge oats
    450ml semi skimmed milk
    2 bananas
    1 tbsp milled flaxseed
    1 tbsp cacao powder
    pinch of salt
    20g pecans
    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars