Breakfast recipe
Creamy gluten-free porridge oats cooked with oat milk, banana, blueberries, cinnamon, maple syrup, and pumpkin seeds for a quick vegan breakfast.
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Ingredients
medium saucepan, whisk, mixing bowl, knife, chopping board
Method
Peel and mash 2 bananas in a bowl until mostly smooth, then slice the remaining banana. Rinse the blueberries and keep a small handful aside for topping.
Ripe bananas make the bowls naturally sweeter without needing much maple syrup.
Put the gluten-free porridge oats and oat milk in a medium saucepan over a medium heat. Cook for 6 to 7 minutes, stirring often, until the oats are creamy and thick.
Lower the heat. Stir in the mashed banana, ground cinnamon, vanilla extract, and 2 tablespoons maple syrup for 2 minutes until the banana is fully mixed through the porridge.
Fold most of the blueberries through the hot porridge for 1 minute so some burst and streak the oats purple while a few stay whole.
Spoon the porridge into breakfast bowls. Top with sliced banana, the reserved blueberries, pumpkin seeds, and the remaining 1 tablespoon maple syrup.
