Caramelised banana and pumpkin seed porridge

As the weather begins to get colder and autumn very quickly seems to feel like winter, gone are the days of smoothie bowls and all my body craves is a big bowl of hot porridge. This recipe pimps up a regular bowl of porridge to something suited to a lazy Sunday morning, when you’ve got a little more time on your hands to push the boat out and have a play. 

For two people you will need:

1 1/2 cups of porridge oats (I use Rude Health sprouted oats, but any regular oats will do)

2 cups nut milk or regular milk

1 cup water

Pinch of salt

Pinch of cinnamon or nutmeg (optional)

2 bananas

A handful of pumpkin seeds

2 tablespoons runny honey

1 tablespoon coconut oil for frying

Method:

Put the oats in a saucepan with the nut milk, water, salt and spices and let it sit for 5/10 mins before putting on the heat. Transfer to a low heat, stirring occasionally.

Whilst the porridge cooks, slice your bananas up, I like to slice them lengthways. Put the honey and coconut oil in a frying pan and heat it until it begins to bubble, at which point put your bananas in, let them cook for a couple of minutes then flip them over. They should be deliciously brown and sticky at this point. Ensure you are keeping an eye on the porridge; if it is looking a little dry add in a splash of liquid. After another minute add the pumpkin seeds to the bananas, making sure they are completely coated in the honey.

 Once the porridge is cooked transfer to a bowl and top with the bananas and seeds. I like to add a spoonful of full fat natural yoghurt.