Vickys Banana Pecan Porridge, Gluten, Dairy, Egg & Soy-Free

Name: Vickys Banana Pecan Porridge, Gluten, Dairy, Egg & Soy-Free
Ingredients: 60 grams gluten-free porridge oats; 300 ml milk of choice ie rice, almond, coconut; 1 generous pinch ground cinnamon; 2 small over ripened bananas, mashed; 15 grams pecans, roughly chopped

5 ingredients

9 steps

Ingredients

60 grams gluten-free porridge oats
300 ml milk of choice ie rice, almond, coconut
1 generous pinch ground cinnamon
2 small over ripened bananas, mashed
15 grams pecans, roughly chopped

Directions

1

Soak the oats in the milk overnight
2

When ready to cook, put the oats, milk & cinnamon in a pan
3

Bring to the boil then reduce the heat, stir in the mashed bananas and let simmer for 5 minutes.
4

You may need to add more milk to achieve the consistency you prefer
5

Spoon into 2 bowls and top with the chopped nuts, some extra sliced banana and a pinch of cinnamon
6

Serve immediately
7

This is a good breakfast for both children and those with type 2 diabeties.
8

The oats are rich in slow-release carbs which help balance blood sugar levels.
9

It's low GI and low salt and the over ripened bananas replace the sugar