Fried Banana & Tahini porridge

Fried Banana & Tahini porridge | Serves 1

Lately i’ve had a mild obsession with tahini. In particular tahini, yoghurt and honey combined. There’s something about the runny, slightly bitter and nutty flavour of the tahini paired with sweet honey and creamy Greek yoghurt that just gets me. This recipe is my breakfast of choice when i’m not working mornings in my little caravan. Simple, easy and delicious. I hope you enjoy it as much as I do.

Keep in mind that you can decide how much of each topping you want to add to your porridge, this is simply just a guide. Enjoy x

For the porridge:

  • half a cup of rolled oats (I soak mine over night)

  • 1 tbsp chia seeds

  • 1 cup of oat milk (or half a cup if soaked)

  • a pinch of salt

Topping:

  • 1 tbsp Honey

  • 1 tbsp Tahini (I use Tahini paste)

  • 1 tbsp Greek yoghurt

  • 1/4 cup Roasted and chopped hazelnuts (or your nut of preference)

  • 1 banana sliced down the middle

  • 1 tsp coconut oil

Method:

Set the stove to a medium heat and using a small saucepan add your coconut oil. slice your banana down the middle and place in the frying pan to cook. When it begins to brown on one side, flip it to the other side.

Combine all of your porridge ingredients in a small saucepan over a medium heat. Once the porridge begins to combine, stir regularly. The porridge should take 3-4 minutes to cook through.

Spoon your porridge into a bowl. Firstly add honey, then layering with Greek yoghurt then Tahini. Sprinkle hazelnuts overtop and then take your banana from the pan and wedge both slices down the side of the bowl.

Best consumed on a lazy Sunday with a hot coff in hand!

Enjoy x






Anna Campbell