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Cinnamon Porridge

A community recipe by

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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.


Serves: 6

  • 180 grams rolled oats
  • 1 litre 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)


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

  1. 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.
  2. 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.
  3. Add 100ml cream and stir over low heat until smooth, then cool slightly.
  4. Divide the porridge among 6 bowls.
  5. 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.

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