By the end of this week I had so many overripe bananas on the bench that Stephen and I didn’t want to take to work that I had to do something! Normally we just peel them and put them in the freezer (great for morning smoothies!), but we already have about ten in there because I got a big brown bunch from the markets for cheap the other week.

So I had to think outside of the box. I made Alexx Stuart’s delicious banana loaf recipe, which Stephen loves! And still had one more lonely brown banana. If you know me, you know I loath food wastage, so i thought I’d sleep on it (the idea, not the banana) and hopefully be inspired in the morning.

Well…I wouldn’t say I woke up inspired, but I did wake up hungry, and hunger is a pretty strong motivator for me! Stephen and I lay in bed with the curtains slightly open listening to and watching the rain drizzling down all over the front garden. Porridge weather!! I wanted something warm and substantial because we have a big list of things to do today, and we often don’t get around to eating lunch until later in the afternoon. I’m also a strong believer in healthy fats to boost your metabolism and keep you feeling full, so I didn’t hold back!

What developed over the next fifteen minutes or so was simply delicious! And something I will definitely make again. Introducing Creamy Coconut Banana Porridge. The banana makes it so creamy, and the fact that I used coconut milk also makes it dairy free (if that’s something you need to factor in). I topped it with some frozen blueberries, coconut flakes and cacao nibs. Who would have thought healthy porridge could taste so amazing!

1 big serving, or 2 small snack size servings

Ingredients:

1/3 cup oats
3/4 – 1 cup water (depending on how thick/runny you like it)
1/4 cup coconut milk (I use Ayam brand because their tins are BPA free and the milk contains no additives or nasties)
1/2 – 1 ripe banana
1 tablespoon coconut oil
1 tablespoon nut butter (I used almond because it’s my favourite!)

Toppings: blueberries, cacao nibs, coconut flakes (anything you want!! Honey, bee pollen, berries, nuts, seeds, whatever you fancy)

Method:

Put oats, water, coconut milk and sliced/mashed banana into a small saucepan.

Heat for approximately ten minutes (or until the liquid has been absorbed) stirring occasionally.

Once it’s looking nice and thick, turn off the heat and stir through the coconut oil and nut butter.

Pour into a bowl and top with whatever you’re in the mood for.

Enjoy!

M.