Rayburn Honey and Yoghurt Porridge with Banana

  • 50g jumbo oats
  • 1 banana (100g)
  • 50g fat-free Greek-style yogurt
  • 350ml
  • semi-skimmed milk
  • 2 tsp clear honey

Place the oats in a saucepan.

Mash half the banana and mix with the yoghurt (keep 1 tbsp aside), milk and 1 tsp honey then pour over the oats.

Heat to just below boiling and simmer gently for 7-8 minutes, stirring.

Pour into a bowl, slice the remaining banana and scatter on top, add the 1 tbsp Greek yogurt and drizzle over the remaining honey.

AGA: Cook on the Simmering Plate, keep warm (without topping) in the Simmering or Warming Oven.

Rayburn cooking: Cook on the hotplate.

Conventional cooking: Cook on the hob.

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