Banana porridge with turmeric and cinnamon

Ingredients for 1 servings:

• 50 g oat flakes, fine
• 150 ml water or plant milk (oat, almond, coconut, etc.)
• n. B. Oil (e.g. coconut oil)
• ½ tsp turmeric
• ¼ tsp cinnamon
• e.g. salt and pepper
• e.g. raisins or dried cranberries
• 1 banana(s)
• n. B. Fruit of your choice, fresh (e.g. blueberries, kiwi, strawberries)
• e.g. oat bran, chia seeds, flax seeds, etc. (fiber)
• n. B. Nuts

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

vegan, SIS breakfast

First, add oil to a small saucepan, then add the turmeric, cinnamon, pepper, and salt. Briefly toast everything over medium heat to allow the flavors to develop. Then add the oats and raisins and toast them a little. Stir gently to prevent them from burning. Then add the raisins and pour in the water or plant-based milk. Stir the porridge until it has a mushy consistency and most of the liquid has been absorbed by the oats. Make sure nothing sticks to the bottom. Finally, mash the banana and stir it into the porridge. Tips: I usually prepare the porridge in the evening and let it stand overnight. I just boil water, and the next morning I add oat or coconut milk and fresh fruit. You can, of course, vary the amount of spices according to your taste. For example, I sometimes add vanilla and nutmeg, or more cinnamon or turmeric. The pepper also ensures that the curcumin from the turmeric can be better absorbed by the body.