This heartwarming dish combines the comforting richness of cinnamon-spiced oats with the caramelised sweetness of baked bananas. Topped with a zesty hint of orange and a creamy spoonful of yoghurt, it’s a nutritious breakfast that feels like a decadent treat.
Ingredients:
- 80g oatmeal
- 150ml semi-skimmed milk
- ½ tsp ground cinnamon
- 1 large ripe banana (120g), cut lengthwise and halved
- ½ orange, zested and juiced
- 200g plain organic yoghurt
- 2 teaspoons toasted triple seed mixture
Method of preparation:
Preheat the oven to 190°C (375°F).
Mix the oats, milk and cinnamon in a casserole dish.
Add the banana halves and sprinkle with orange zest.
Bake for 15-20 minutes, until the bananas are soft and the oats have absorbed the milk.
Serve the baked porridge with a dollop of yoghurt, a drizzle of orange juice and a sprinkle of toasted triple seed mix.
