This is the breakfast I make when I want something that feels a bit more considered than plain porridge but still takes about ten minutes. The banana goes into a pan with butter and honey, sits cut-side down until it is properly golden and starting to collapse at the edges, then goes straight over the oats. The honey in the pan caramelises with the butter into something toffee-like, and that is the whole trick of it. Clear honey is the one to use here - it melts immediately into the pan and drizzles easily over the finished bowl, without having to coax it out of a jar.
Tips from Niamh: Use a medium heat, not high - the honey burns quickly. Once the banana is golden and starting to soften at the edges, it’s done.
Ingredients
- 80g porridge oats
- 350ml milk (or half milk, half water)
- Pinch of salt
- 1 banana, halved lengthways
- 1 tbsp butter
- 1-2 tbsp Peninsula Clear honey, plus extra to drizzle
- Pinch of cinnamon
- 1 tbsp cacao nibs, to finish
Method
- Put the oats, milk and a pinch of salt in a pot. Bring to a gentle simmer and cook, stirring, for about 5 minutes until creamy.
- Meanwhile, melt the butter in a frying pan over medium heat. Add 1 tbsp honey and let it bubble.
- Lay the banana halves cut-side down and fry for 2-3 minutes until golden and caramelised. Sprinkle with cinnamon.
- Spoon the porridge into a bowl. Top with the caramelised banana and any honey from the pan.
- Scatter over the cacao nibs and add a final drizzle of Clear honey.
It is worth knowing that our Clear honey is raw and never heated above hive temperature, so most of its character stays intact even when it hits a warm bowl - the drizzle at the end is not decorative, it actually adds flavour. If you want to use more honey through the week, the Honey on Fresh Sourdough is an equally simple place to start.