Cinnamon Porridge with Baked Bananas


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.


  • 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.

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