John Myers
Breakfast: Turmeric and Banana Porridge
The perfect breakfast: turmeric and banana porridge recipe with a picture and simple step-by-step instructions.
- 100 g Urkorn flake mixture
- 225 ml Milk or vegetable milk
- 1 pinch Salt
- 1 Pc. Organic orange
- 1 tsp Turmeric
- 0,5 tsp Cinnamon
- 1 Msp Grated or ground ginger
- 1 Pc. Banana
- 4 tbsp Sliced almonds
- 125 g Blueberries
- 1 tsp Bee pollen optional
- Bring the flake mixture, milk and salt to the boil in a small saucepan and simmer over medium heat for approx. 5 – 7 minutes, stirring occasionally.
- Rub about 1 teaspoon of the zest from the orange and stir in with the juice of the orange and the spices. Halve the banana and mash half with a fork and add it as well.
- Roast the flaked almonds in a pan without fat, cut the remaining banana into slices. Spread both together with the blueberries and pollen on the porridge.
Tips:
- If you don’t get an organic orange, you can leave out the peel without replacement. You can also leave out the banana, then I would stir about 1 teaspoon of honey or maple syrup into the porridge. As an alternative to the flake mixture, you can use coarse oat flakes. I layer leftovers in a glass, pour some natural yogurt over it and like to eat it cold the next morning.
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