Porridge with maple bananas and Greek yoghurt
by Marcus Wareing
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Ingredients
Cereals, Grains & Pasta
50g of jumbo rolled oats
50g of porridge oats
Store Cupboard
1/2 tsp salt
8 tbsp of maple syrup
Spices & Dried Herbs
1 tsp ground cinnamon
Dairy
250ml of semi-skimmed milk
1 tbsp of unsalted butter
300g of Greek yoghurt, to serve
Beverages
250ml of water
Fruit & Vegetables
2 bananas, each cut into 6 slices