Ready in: 20 minutes
160g quick oats
¼ cup desiccated coconut
1 x 400ml can coconut milk
1 cup water
1 tsp vanilla extract
1 tsp cinnamon
¼ cup chopped nuts (e.g. pecans, cashews, walnuts, almonds)
1 Tbsp butter
1 tsp brown sugar
Milk (to serve – e.g. nut milk, soy, cows’)
Pinch of cinnamon (optional)
Drizzle of honey or maple syrup (optional)
Place all porridge ingredients in a medium pot on low heat. Stir to combine and cover with a lid and leave to simmer for 5-6 minutes until thick and creamy. If porridge becomes too thick, add 1-2 tablespoons of milk or water to loosen.
Place chopped nuts in a non-stick fry pan on medium heat. Toss continually for 2-3 minutes until golden. Set aside and reserve pan.
Slice bananas on an angle 1cm. Heat butter in reserved pan on medium heat. Add brown sugar and bananas, and cook for 1-2 minutes each side, until both sides are golden and coated in butter mixture.
To serve, divide porridge between bowls with a splash of milk on top. Top with grilled bananas, toasted nuts, a pinch of cinnamon and drizzle of honey/maple syrup, if desired.