I’m all for eating banana bread in the morning (who doesn’t love cake for breakfast, am I right?) but I’m also the forever-hungry kind of girl, who needs something a little more satiating, to keep me alive until lunch time and stop me reaching for the vegemite toast at 10am. For me, a bowl of porridge is just that; warm and filling feel-good food.
In my last post I mentioned that I’d been including turmeric in my diet everyday because of it’s seemingly endless list of health benefits – it’s long been used in Ayurvedic medicine, has been shown to fight inflammation and also linked to decreased cancer risk. It doesn’t just have to be used in curries, either, as I’ve been experimenting with golden lattes and even adding it to my morning porridge.
Each bowl of goodness contains just a quarter of a teaspoon of turmeric, but that’s enough to reap the benefits of this wonder spice and also give your oats a golden glow. The flavour of the turmeric is subtle, with the sweetness of the banana and the warm spice of ground ginger and cinnamon (just a pinch, I normally can’t stand cinnamon) taking centre stage. I topped it with more sliced banana, sticky chopped Medjool dates and crushed walnuts for that real banana bread taste.
- 1 ripe banana, mashed (reserve a couple of thin slices for serving)
- 2/3 cup steel-cut oats
- 2/3 cup almond milk (or milk of your choice)
- 2/3 cup water
- 1 tbsp coconut sugar (can be subbed for brown sugar)
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 Medjool dates, chopped
- handful of walnuts, crushed
- In a small saucepan over a high heat, add the mashed banana, oats, almond milk and water.
- Bring to a boil, then turn down to a gentle simmer and add the sugar, ginger, turmeric, cinnamon and vanilla.
- Continue to simmer until the oats are tender and creamy, then transfer to a bowl and top with the sliced banana, dates and walnuts. Enjoy! (I also like to add some shredded coconut, chia seeds and ground flaxseed but this is optional.)