Vickys Banana Pecan Porridge, Gluten, Dairy, Egg & Soy-Free

Ingredients

• 60 grams gluten-free porridge oats
• 300 ml milk of choice ie rice
• almond
• coconut
• 1 generous pinch ground cinnamon
• 2 small over ripened bananas
• mashed
• 15 grams pecans
• roughly chopped

Instructions

1. Soak the oats in the milk overnight
2. When ready to cook, put the oats, milk & cinnamon in a pan
3. Bring to the boil then reduce the heat, stir in the mashed bananas and let simmer for 5 minutes.
4. You may need to add more milk to achieve the consistency you prefer
5. Spoon into 2 bowls and top with the chopped nuts, some extra sliced banana and a pinch of cinnamon
6. Serve immediately
7. This is a good breakfast for both children and those with type 2 diabeties.
8. The oats are rich in slow-release carbs which help balance blood sugar levels.
9. It's low GI and low salt and the over ripened bananas replace the sugar