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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

Equipment:

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.

Later Event: 20 December
Tarte Au Citron