Rayburn Honey and Yoghurt Porridge with Banana
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- 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.
