Porridge

Porridge

16
ANNEDUNCAN 1

"This is a winter favorite of ours, that builds on a traditional British breakfast dish. We add sultanas, bananas and cinnamon and it's awesome."
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Ingredients

15 m servings 157 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 600 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.

Reviews

16
  1. 19 Ratings

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Most helpful positive review

I tried this recipe for myself and I really enjoyed it. The only change I made was that I used honey instead of sugar and was a little more liberal with the cinnamon. I love this recipe and will...

Most helpful critical review

I am a porridge eater normally but was looking for a recipe similar to what the Hari Krishna tent serves up at the Glastonbury festival in the UK, which is spicy, sweet and breakfasty too. I fou...

I tried this recipe for myself and I really enjoyed it. The only change I made was that I used honey instead of sugar and was a little more liberal with the cinnamon. I love this recipe and will...

I am a porridge eater normally but was looking for a recipe similar to what the Hari Krishna tent serves up at the Glastonbury festival in the UK, which is spicy, sweet and breakfasty too. I fou...

I didn't try it with bananas, as I find cooked bananas too mushy. Instead, I added dried raisins, dried and chopped appricots, and chopped almonds. I upped the cinnamon, added cloves, nutmeg, ...

Oops, I must have forgotten to include 1/2 cup saltanas in the ingredients when I submitted the recipe. You simply add the saltanas with the other ingredients.

This was really weird. I cut the amount of salt in half and it was still way too salty. The whole thing tasted like salty bananas, very strange. Next time I will leave the salt out all together.

I thought this was pretty bland until I added a ton of brown sugar. Maybe next time I'll add some more spices to it. My toddler ate a whole bowl of it though!

Great recipe -- easy, quick, delicious and versatile. It's great as is, but sometimes I leave out the bananas and add apples, dates, peaches, apricots, walnuts and/or berries --whatever I have o...

I didn't like this recipe much. But I didn't make it for nothing because my mum ate it. I think I didn't enjoy it much because I dont like the hot banana taste. I added some brown sugar and that...

Simple, fast and delicious recipe! Instead of sugar, I used honey. The taste of cooked banana combined with cinnamon makes the trick of this recipe. I really enjoyed this porridge and will make ...