Meals and Courses

Banana & Cinnamon Porridge

prep 5 mins cook 1–2 hours
  • 600 ml (1 pint) boiling water
  • 300 ml (½ pint) UHT milk
  • 150 g (5 oz) porridge oats
  • 2 bananas
  • 4 tablespoons light or dark muscovado sugar
  • ¼ teaspoon ground cinnamon

Preheat the slow cooker if necessary; see the manufacturer's instructions. Pour the boiling water and milk into the slow cooker pot, then stir in the oats.

Cover with the lid and cook on low for 1 hour for 'runny' porridge or 2 hours for 'thick' porridge.

Spoon into bowls, slice the bananas and divide among the bowls. Mix together the sugar and cinnamon and sprinkle over the top.

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