Salted Maple Pecan and Caramelised Banana Porridge

This is why i get up in the morning.

The key to porridge is good quality oats. I use Scottish Whole Rolled Porridge Oats which keep their shape when cooked and have just the right amount of bite. I had some banana's which were a little starchy, so i decided to caramelise them. If your feeling adventurous you could start the day like you mean it and add some rum to flambe them.

Ingredients

1 just about ripe banana

Caster and brown Demarara sugar

A handful of pecan nuts

Maple syrup

1/2 a small bowl of oats

1/2 a bowl of soya milk

1/2 a bowl of water

Yogurt

Grating of nutmeg

Pinch of cinnamon

Directions

1

Heat an oven to 175 degrees and roast the pecans for 6 minutes. Mix a tablespoon of maple syrup with the cinnamon and a little pinch of salt. Pour over the cooled pecans and mix well.

2

Pour the milk, water and oats into a pan and put on a low heat. Stir occasionally, the oats should take around 10 minutes to cook, add the grated nutmeg midway through and more water as the water is absorbed.

3

Slice the banana at an angle into 1cm thick oval coins and coat with a little caster and brown sugar. Heat some butter in a cast iron pan until foaming and then add the banana, allowing to caramelise on both sides.

 4

When the porridge is ready serve with the banana, pecans and a spoonful of yogurt.