Recipe & photo by Happy Skin Kitchen. Serves 1.
Nothing beats a warm bowl of creamy porridge on a chilly morning. This recipe by Elisa from Happy Skin Kitchen is quick and easy, made extra special thanks to the addition of caramelised banana and of course, Pana Chocolate.
1/2 C oats
1 C almond milk + water if needed
1 ts vanilla powder or extract
1 Tb sunflower seeds
1 Tb raisins or goji berries
1 ripe banana, cut into thick slices
1 Tb coconut sugar
2 Tb water
Blueberries (fresh or frozen)
Pana Chocolate Sixty %
Place all the porridge ingredients into a saucepan and cook over a medium heat for 10-15 minutes.
Stir the mixture from time to time, adding water if the mixture becomes too dry or thick. You want to have a creamy and thick custard kind of consistency.
While the porridge is cooking make the caramelised banana. Place the coconut sugar and water into a pan and turn the heat to medium high until the liquid starts to bubble. Add in the sliced bananas and cook for 3-4 minutes until they are soft and the liquid becomes a sticky syrup.
Serve the porridge straight away topped with the caramelised banana, chocolate pieces, blueberries and buckwheat.