Banana and cinnamon porridge with maple candied pecans




Serves: 1

Prep time: 5 mins

Cooking time: 5 mins

Difficulty: easy






  • 3 teaspoons pecans (chopped)
  • 2 teaspoons raisins
  • 1/2 cup of oats
  • 1 cup of coconut / nut / dairy free milk
  • 1 banana
  • 1 teaspoon pumpkin seeds
  • 1 teaspoon coconut oil
  • 1/2 teaspoon cinnamon
  • 1 teaspoon maple syrup



  • Heat a frying pan over a medium heat.
  • Add the maple syrup and pecans. Toast until the nuts are nice and caramelised (about 2 /3 mins). Set to one side.
  • Add banana, cinnamon and nut milk to a blender. Blend until smooth.
  • Add the oats, milk mixture and coconut oil to a pan.
  • Bring to the boil and simmer on a low heat for 5/6 mins – stir continuously. You want the oats to break down and the porridge to become thick and creamy.
  • Stir through the nuts, seeds and raisins and serve.


This bowl of porridge is like a warm hug in a bowl. The pecans are full of healthy unsaturated fat, helping lower cholesterol, while also being rich in manganese ( a powerful antioxidant) giving your immune system a boost as the weather starts to get colder.Β Β It is a great way to set you up for a long day, guaranteed to fill you up until lunch time. So no danger of the mid morning munchies here !


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