Prep 2 mins
Cook 45 mins
I got the idea out of La Dolce Vegan and changed the recipe. I had a spare banana and worked out some ingredients that would take alright with that! This is gorgeous! Makes two big bowls, can be reduced down further!
- 1 cup rolled oats
- 1 3⁄4 cups water
- 1⁄2 cup milk
- 2 tablespoons honey
- 2 tablespoons molasses
- 1 pinch salt
- 1 pinch nutmeg
- 1 pinch cinnamon
- 2 tablespoons desiccated coconut
- 1 medium banana, sliced thinly (it can be mashed if you like)
- 1 teaspoon slivered almonds
- Preheat oven to 175 degrees celsius.
- grease cake tin or oil it.
- place all ingredients in tin and stir.
- bake for 45 minutes.
I did a half serve of this leaving out the salt & using half the molasses for 1 serve so 1/2 tblsp. This is a really nice porridge, the texture is great and it tastes just like banana cake, what a lovely breakfast treat! Thanks for posting!
As it's baking this porridge will fill your whole house with amazing cinnamon smells! However, that's not the only reason I'd reccommend it: it's easy, can be done in a toaster oven, AND delicious! I used 1/2 tsp cinnamon and went light on the sweeteners. My molasses is blackstrap, which I wouldn't suggest unless you're a fellow health nut- to me it tasted great!! Oh, and I left out salt. I really think this should be listed as 3 servings!