Hello my dears! I have a delicious and nourishing new breakfast recipe for you – one that’s perfect for winter! I topped a classic porridge with sautéed bananas sprinkled with cinnamon and coconut yogurt, almond butter, and almond slices. Sounds too elaborate? It’s easier than it sounds – and the small time investment is definitely worth it. I’d love to hear you how you like. :-)

Here’s the recipe:

Recipe: Porridge with Sautéed Cinnamon Bananas and Coconut Yogurt

Rezept drucken
Rezept drucken
serving
Prep Time 5 min.
Cook Time
Passive Time
ZUTATEN:
  • 120 ml oat milk
  • 40 g oat flakes* rolled
  • 1 TBSP sliced almonds
  • 1 banana
  • 1 TSP coconut oil*
  • 1/2 TSP Ceylon cinnamon*
  • 30 g coconut yogurt
  • 1 TBSP almond butter* white
ANLEITUNG:
  1. In a saucepan, heat the oat milk and let oat flakes simmer for about five minutes over medium heat. Stir occasionally.
  2. Dry roast almond slices (no oil) until they become fragrant. 

  3. Peel banana and halve lengthwise. Heat coconut oil in a pan and sauté banana slices on both sides. Sprinkle with cinnamon.
  4. Serve porridge with coconut yogurt, almond butter, almond flakes, and fried banana slices.
 
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By the way, this recipe is super versatile: swap out the banana for persimmons or other fruits, or try another nut butter in place of almond butter. For example, I just bought my first jar of pistachio butter. But white almond butter remains my favorite!

Have fun and enjoy! :-)

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