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Cinnamon Porridge

A community recipe by

Not tested or verified by Nigella.com

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Introduction

School holidays mean special breakfasts are thick on the ground. Having more time in the mornings means I can indulge in some (easy mind you) lovely treats in the morning. While porridge is a regular in the winter for us, this recipe is about as decadent as they come! This is an infrequent but popular breakfast.

School holidays mean special breakfasts are thick on the ground. Having more time in the mornings means I can indulge in some (easy mind you) lovely treats in the morning. While porridge is a regular in the winter for us, this recipe is about as decadent as they come! This is an infrequent but popular breakfast.

Ingredients

Serves: 6

Metric Cups
  • 180 grams rolled oats
  • 1000 millilitres semi skimmed milk
  • 1 pinch of salt
  • ¼ teaspoon ground cinnamon (plus extra to dust)
  • 125 grams soft dark brown sugar
  • 300 millilitres thickened cream (lite)
  • 3 bananas (sliced)
  • 6⅓ ounces quick-cooking oats
  • 35 fluid ounce reduced fat milk
  • 1 pinch of salt
  • ¼ teaspoon ground cinnamon (plus extra to dust)
  • 4⅖ ounces soft dark brown sugar
  • 11 fluid ounce thickened cream (lite)
  • 3 bananas (sliced)

Method

Cinnamon Porridge is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Place oats, cinnamon, 1L (4 cups) of fat free milk and a pinch of salt in a heavy saucepan. Stir over low heat for 5 minutes, then leave to simmer for as long as you like - the original recipe calls for a cooking time of 5 to 6 minutes, I like it cooked for ages - 30 minutes. I have a spurtle it's true, but perhaps because I like my porridge cooked for so long, I prefer a hefty silicon flat spoon to ensure the porridge doesn't stick.
  • When your porridge is nearly done, place sugar in a saucepan with 2 tablespoons water and stir over low heat until sugar dissolves. Increase heat to medium and cook for 2-3 minutes until mixture has caramelised.
  • Add 100ml cream and stir over low heat until smooth, then cool slightly.
  • Divide the porridge among 6 bowls.
  • Toss bananas in caramel and place on top of porridge and serve with remaining cream and a dusting of cinnamon.
  • Place oats, cinnamon, 1L (4 cups) of fat free milk and a pinch of salt in a heavy saucepan. Stir over low heat for 5 minutes, then leave to simmer for as long as you like - the original recipe calls for a cooking time of 5 to 6 minutes, I like it cooked for ages - 30 minutes. I have a spurtle it's true, but perhaps because I like my porridge cooked for so long, I prefer a hefty silicon flat spoon to ensure the porridge doesn't stick.
  • When your porridge is nearly done, place sugar in a saucepan with 2 tablespoons water and stir over low heat until sugar dissolves. Increase heat to medium and cook for 2-3 minutes until mixture has caramelised.
  • Add 100ml cream and stir over low heat until smooth, then cool slightly.
  • Divide the porridge among 6 bowls.
  • Toss bananas in caramel and place on top of porridge and serve with remaining cream and a dusting of cinnamon.
  • Additional Information

    Even a lighter cream can be too much for some. One member of our family would still prefer milk rather than cream with his serving. Do what works for you.

    Even a lighter cream can be too much for some. One member of our family would still prefer milk rather than cream with his serving. Do what works for you.

    Tell us what you think