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Nutrition Facts
Serving Size 1 (194g) Recipe makes 2 servings
Calories 264
Calories from Fat 43		(16%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 34mg		1%
Potassium 452mg		12%
Total Carbohydrate 48.3g		16%
	Dietary Fiber 6.0g	23%
	Sugars 14.7g
Protein 9.6g		19%
detailed view... how is this calculated?

Banana Porridge

Recipe #365375 | 10 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: I'mPat
Apr 10, 2009

From The Natural Menopause Cookbook.

SERVES 2 , 2 bowls (change servings and units)

Ingredients

75 g rolled oats (30z)
100 ml soymilk (3 1/2 fl oz)
75 ml water (3 fl oz)
1 tablespoon brown sugar
1 banana (large ripe 125g/4oz)
soymilk (extra to serve)
2 teaspoons pumpkin seeds (divided)

Directions

1
Peel and finely slice banana.
2
Place the oats, soya milk, water, sugar and banana in a heavy based saucepan.
3
Bring to the boil, stirring steadily.
4
Reduce the heat and simmer, stirring occasionally for about 5 to 10 minutes, or until the desired consistency is reached.
5
Divide mix between 2 bowls, pour over a little more soy milk and scatter the pumpkin seeds over the porridge.

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Featured Reviews for This Recipe

From: PaulaG

On Nov 26, 2009

This was a delicious, healthy breakfast that was enjoyed by all. OI used vanilla soymilk and a ripe but not over ripe banana. The banana added extra creaminess to the oatmeal. I didn't have the pumpkin seeds so the brown sugar was placed on top and additional milk poured over. Made for Partying the Diabetic Way

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From: JanuaryBride

On May 4, 2009

A tasty, stick to your ribs breakfast. My nanner was overly ripe so I just mashed it in. . .excellent! I also subbed 1 tsp of splenda for the 1 T of brown sugar; given my banana was so sweet, 1 tsp of splenda was more than enough for me. Thanks for a great recipe! Made for MAKE MY RECIPE.

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