Wednesday, December 14, 2016

12 Days of Christmas Day 3 - Banoffee Porridge

Day 3 of the 12 Days of Christmas Recipe Bonanza brings you another breakfast.... because I could probably eat breakfast foods for all 3 meals a day!

This porridge is a great option for one of those colder mornings leading up to Christmas, because hey, even in NZ summer we have them. Banoffee flavours are some of my favourite, so I love that I can have these in a healthier way for my breakfast. Dates help give a great caramel flavour, while thickened coconut cream gives it a really luxurious feel.

Note: If you want the thickened coconut cream for the top, you will need to do some prep the night before. However, it's not hard! Simply open the can, do not shake it, and leave it open in the fridge overnight.

Serves 3-4

1 1/2 cups rolled oats
1 1/2 cups milk
1 1/2 cups water
Pinch salt
1/4 cup dates
2 bananas, sliced
1 tin coconut cream (must be full fat- in New Zealand I find that Pams works fantastically)
1 Tbsp rice malt syrup (could also use honey or agave)
1 tsp vanilla extract

The night before you make the porridge, open the tin of coconut cream. Leave uncovered in the fridge overnight. (This separates the cream from the water and makes it reeeeeeeeally thick).

Place the rolled oats, milk, water, salt and dates in a pot over a medium heat. Bring the boil, stirring regularly and then reduce to a simmer. Continue to stir until porridge is thick.

Either place the porridge in a blender or food processor and give it a little whiz or use a stick blender to do the same.

Scoop the thick coconut cream out of the top of the can (make sure that you leave the water behind). In a bowl, whip the thick coconut cream with the rice malt syrup and vanilla.

Place the porridge in bowls, top with the sliced bananas and then the coconut cream. If you want an extra touch, grate a little dark chocolate over the top.

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