Caramelised banana porridge with nutty granola

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Caramelised banana porridge with nutty granola

This recipe contains healthier fats from the nuts and is full of slow-release energy from the oats

30 minutes

Serves 2

Ryan Riley

Recipe by: Ryan Riley | Chef

This porridge has the smoothness of milky oats, the silkiness of banana, and the crunch from the granola, which help to give the senses plenty to think about.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Ribbon to symbolise someone with cancerRecipe for people living with cancer

Ryan Riley

Recipe by: Ryan Riley | Chef

This porridge has the smoothness of milky oats, the silkiness of banana, and the crunch from the granola, which help to give the senses plenty to think about.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Ribbon to symbolise someone with cancerRecipe for people living with cancer

Ingredients

FOR THE GRANOLA:

  • 10g unsalted cashew nuts
  • 10g unsalted peanuts
  • 60g rolled oats
  • 2 teaspoon sesame seeds
  • ½ teaspoon ground cinnamon powder
  • 1 teaspoon vanilla bean paste
  • 3 teaspoon honey/maple syrup
  • 1 teaspoon olive oil
  • 1 banana, sliced
  • Tahini (optional)

FOR THE PORRIDGE:

  • 60g rolled oats
  • 200ml skimmed milk/oat milk
  • 1 teaspoon honey (optional)

CALORIES: 447

FAT: 13.2g

5 A DAY: 0.5

SALT: 0.1g

SUGAR: 21.9g

Method

  1. Preheat the oven to 200oC/Fan 180oC.
  2. In a small bowl, mix together the cashews, peanuts, 60g rolled oats, sesame, cinnamon, vanilla, honey (or maple syrup), and oil. Mix well until the mixture is slightly sticky and clusters together.
  3. Place a sheet of greaseproof paper onto a baking tray and spread the granola mix onto the tray in an even layer. Pop the mix into the oven for 8–10 minutes until browned. Don’t worry if the mix is a little soft when you take it out; it will firm up as it cools.
  4. To make the porridge, add the remaining 60g of rolled oats into a medium saucepan and add 120ml cold water – as well as the honey if you’re using it – and bring them to a gentle simmer. Once the porridge has thickened to your preferred consistency, turn off the heat and serve into bowls. Top with sliced banana, a sprinkling of the granola, and a drizzle of tahini if you’re using it.

Any leftover granola can be kept in an airtight container for 7 days, and is a great addition to a fruit crumble or to natural yoghurt.

You can also add extra fruit for an extra 5 A DAY portion, or different nuts in your cupboard like pecans or walnuts, or seeds such as linseeds and chia to increase the nutrient content of the dish.

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FOR PEOPLE LIVING WITH CANCER

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