Banana turns into caramel, gooey amazingness when baked. It’s a soul-warming recipe for a more relaxed morning. This one needs 30 minutes in the oven, so be prepared for that. I like making it when I get back from a run or yoga class, putting it in the oven and then taking a shower and getting my day started while I wait.
Baked Porridge with Banana, Walnuts & Thyme
- ½ cup oats
- ½ cup water
- 1 banana
- ¼ cup walnuts
- 1-2 tsp maple syrup
- ¼ tsp cinnamon
- 1 sprig fresh thyme leaves, stem removed
- Optional: edible flowers sprinkled on top (marigold, nasturtium, violet or snapdragon)
- Preheat the oven to 180 degrees Celsius.
- In a ceramic ramekin suitable for oven use, stir together the oats and the water.
- To make a banana flower: on a chopping board, slice the banana into 2mm thick pieces, ideally on an angle so that the slices are longer. Keep the banana intact and pull one slice halfway down from the next, so that the banana forms a longer shape. Do this for the whole banana. Start to curl one end inwards (like you’re rolling up a yoga mat sideways). Roll up the whole banana until you get a cool flower shape.
- Transfer the banana flower into the middle of the ramekin, or simply slice up a banana normally and throw the chunks in for a quicker, easier method.
- Place the ramekin in the oven for 30 minutes (set a timer).
- After 30 minutes, remove the ramekin from the oven. Add the walnuts, maple syrup, cinnamon and thyme leaves on top. Enjoy it while it’s hot!