This is one of my favourite family breakfasts and I bet this combination of buttery banana and squidgy blueberries will be a winner with your tribe. A warming bowl of porridge is always welcome on a dark, cold and wet morning before school. And what better to pimp it up with some nourishing brain and immunity foods?
One of my best tricks to make porridge even more nutritious and filling is to crack an egg into the saucepan when you are cooking the oats in the milk – this makes the porridge super creamy and gives a boost of iron and brainy choline to keep everyone energised and sharp all morning.
The oats contain beta glucan for immunity and are also packed with calcium which is so important for keeping bones strong. Blueberries are brimming with polyphenols which are healthy for both the gut and the brain and especially helps focus and concentration.
This recipe feeds one hungry school age child, two toddlers or 3 servings for a baby from 6 months upwards.
- 10 g Butter
- 1 Banana (peeled & cut into chunks or slices)
- 40 g Porridge Oats
- 240 ml Milk (type of your choice)
- 1 Egg
- 6 Blueberries
- 1 tsp Flax Seeds
- 2 tsp Maple Syrup
- Melt the butter and lightly fry chunks of banana until soft, this takes 4-5 minutes. Mash the banana for small babies or kids who are funny with textures, keep in chunks for the more adventurous.
- Add the oats, milk and egg, stir well and cook for 4-5 minutes until thick and creamy.
- Place in a serving bowl and scatter on some blueberries and flax seeds. Then pour over a drizzle of maple syrup to sweeten to taste.
Cooks Tips:
- If the banana is very overripe and black there is no need to fry in butter first.
- Slice the blueberries in half or cook in the porridge for under 3’s to prevent choking.
- Most kids love the crunch of the flax seeds but if they are a little fussy over textures then stir in a teaspoon of ground seeds.
- Gluten-free – opt for gluten-free oats, buckwheat flakes, millet flakes or quinoa flakes.
- Egg-free – add in a tablespoon of whole or ground up sunflower seeds. Alternatively, used cashew nut butter, almond butter or tahini.
