Start your day with a warm and nourishing bowl of Cinnamon Porridge with Baked Banana, a wholesome breakfast packed with flavor and nutrients! This plant-based recipe combines the comforting goodness of gluten-free oats with the natural sweetness of baked banana, infused with zesty orange, and topped with a creamy coconut yogurt and a crunchy toasted seed mix. Not only does it taste delicious, but it’s also a powerhouse of health benefits.
Oats are a fantastic source of fiber, helping to keep you full longer and supporting digestive health. The ground cinnamon adds a hint of spice while being packed with antioxidants that fight inflammation. Bananas are a natural energy booster, rich in potassium and vitamin C, perfect for giving you that morning energy kick. The added coconut yogurt provides a creamy texture and a dose of healthy fats, while the toasted seeds offer a satisfying crunch and are full of essential minerals like magnesium and zinc.
This Cinnamon Porridge with Baked Banana is the perfect way to fuel your body with plant-based goodness, keeping you satisfied and energized all morning long. It’s a simple yet satisfying dish that nourishes both your body and your soul.
Recipe
2.8 oz. (80g) gluten-free oats
5 oz. (150ml) almond milk, unsweetened
½ tsp. ground cinnamon
1 ripe banana, quartered
½ orange, zested & juiced
7 oz. (200g) coconut yogurt
2 tsp. toasted seed mix
How to Prepare
In a pan, combine oats, almond milk, 15 fl oz. (450ml) water, and cinnamon. Bring to a boil, then reduce to low heat and cook for 5 minutes, stirring often, until thickened.
Meanwhile, place the banana in a microwave-safe dish with orange zest and juice. Cover and microwave on high for 1½-2 minutes until softened.
Divide the porridge between bowls and top with yogurt, baked banana, and toasted seeds.
Note: Use pre-toasted seed mix or lightly toast seeds in a dry pan for 1-2 minutes before serving.
