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.
- 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)
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
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.
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.