RECIPES BY Rhiannon Lambert

Banana & Almond Porridge

  • 5 minutes
  • 2
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Essential ingredients

100g oats
400ml plant-based milk
1/2 tsp cinnamon
Pinch of salt
1 banana, sliced
1 tsp coconut oil
1 tsp maple syrup

Toppings: vegan yoghurt, chopped almonds, chocolate chips, almond butter


  1. Add the oats, milk and cinnamon to a small saucepan and gently heat until smooth and creamy. Add a pinch of salt before serving and a splash more milk as desired.
  2. Heat the coconut oil in a small frying and add the banana slices. Fry for a few minutes and flip over. Cook for a couple of minutes, pour over the syrup and fry until golden.
  3. Top the hot oats with the yoghurt, caramelised banana, chopped almonds, chocolate chips and almond butter.