I mean, it had to be done, right?
Though it’s recently turned to Spring, Mother Nature is not sending us off to the beach just yet. It is still pretty cold in Melbourne. And on mornings when I fear leaving my bed for surely sudden frostbite, it’s a tender bowl of porridge that summons me from the covers.
We have recently moved to the country and are finding it decidedly arctic in our house whenever the sun is asleep. This chill lingers for some time, as the sun is indeed a sleepy fellow who takes his time in giving us his morning kiss of warmth. Thick socks are doing the job of keeping us snug. As are some obscenely puffy jackets purchased in Vietnam a couple of years ago. Though my favourite way to warm up is with porridge for breakfast. The only tough decision is what kind of porridge to make…
Maybe I’ll add a spoonful of cacao, or perhaps some spice. Do we have bananas in the fruit bowl? Yes? Oh, perfect. Perfect. I’ll have peanut butter and banana porridge.
Three years ago I wrote about my love for this divine, heavenly, food of the Gods combination in sandwich form. Now it is time for it’s porridge cousin. Is this a simple recipe? Sure. But, dear friends, it’s a super one. Peanut butter and banana porridge trumps cacao and ginger every time (and it’s rather smug about it, too).
I certainly knew what I wanted to make for Wednesday Breakfast Club this week, as I had an abundance of bananas at home and, let’s be real, an ever-present desire to have a peanut butter party.
Peanut Butter and Banana Porridge
1/3 cup Rolled Oats
1/2 cup Milk
1/4 cup Water
1 teaspoon Vanilla Extract
1/2 – 1 tablespoon Natural* Peanut Butter (depending on how generous you’re feeling)
A sprinkling Sea Salt (I love Maldon)
Butter to grease your pan
* Natural nut butter contains 100% nuts. If your nut butter also contains salt, omit the salt sprinkle in this recipe.
1. Place the oats and milk in a small, heavy-based saucepan. Cut the banana in half. Add half the banana (sliced) to the oats and milk. Stir and leave to soak for 10-15minutes – this helps your oats to become super creamy.
2. Slice the other half of your banana lengthways, so you have two long, thin pieces. Set aside.
3. When it is time to cook your oats add the vanilla and heat over low-medium heat until bubbling. Turn down the heat and stir frequently, adding the water (and more) if required until the oats are cooked and plump (~5 minutes).
4. Meanwhile, heat a non-stick pan over medium heat. Lightly grease the pan with butter and then cook the banana slices until golden and caramelised (~2-3 minutes, flipping halfway through and turning down the heat as required to avoid burning the banana).
5. Serve your porridge topped with the peanut butter, grilled banana and a sprinkling of sea salt flakes.
What did you have for breakfast today?