Thanks to our lovely friend Katharine for sharing this ‘Baked Banana Porridge’ recipe that she’s adapted from a BBC Good Food recipe. It’s great for using up over-ripe bananas and is a healthy, filling breakfast. Also great for getting some of your 5 a day! The combination of the hot fruit and the spices is delicious.

Serves 2. Easily halved/doubled.


100g porridge oats

150 ml oat milk (or other milk of your choice)

300 ml water

1 x ripe banana

Handful of raisins or sultanas

Pinch of sea salt

¼ tsp mixed spice

¼ tsp ground cinnamon

a drizzle of maple syrup


Preheat oven to 200C/180C fan.

In a small oven proof dish, combine 100g porridge oats with 150 ml oat milk (or other milk of your choice) and 300 ml water.

Mash in a ripe banana, then mix in a handful of raisins or sultanas, a pinch of sea salt, ¼ tsp mixed spice, ¼ tsp ground cinnamon and a drizzle of maple syrup.

Bake uncovered for 20-25 minutes until the oats are creamy and have absorbed most of the liquid.

Serve with a handful of chopped walnuts sprinkled over the top. If you’re feeling naughty, add an extra drizzle of maple syrup and/or a splash of cream/milk.