Porridge

Porridge

ANNEDUNCAN

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

15 m servings 157 cals
Serving size has been adjusted!
Original recipe yields 4 servings

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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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

Read all reviews 16
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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...

Most helpful
Most positive
Least positive
Newest

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 ...

Other stories that may interest you