Porridge is a simple and easy breakfast option during the puree stage post-op and there are many combinations to try which will help to keep things interesting. This recipe makes approximately 3 small servings and leftovers can be stored in the fridge for up to 3 days. To reheat leftovers, add a dash of milk to loosen the oats and heat either in a microwave or on the stove, stopping to stir the oats periodically to get the right consistency.
- Prep: 5 Minutes
- Portions: Makes 3 small ramekins
Ingredients:
- 1/4 cup rolled oats
- 1/2 cup milk (cow's or unsweetened soy) + an extra 1-2 tbsp as needed
- 2 inches banana, mashed well
- 1 tsp smooth peanut butter
- 1 tsp cocoa or cacao powder
- 1/2 tsp ground cinnamon
- Pinch of salt
Method:
- Place the oats into a blender or food processor and blitz to a fine powder
- In a small saucepan, mix the oat powder, milk, banana, peanut butter, cocoa, cinnamon and salt and gently heat on a low to medium setting
- Cook for approximately 5 minutes or until the mixture has begun to thicken. Add the extra milk if the oats begin to stick a bit
- Remove from the heat and serve immediately
