Creamy Banana Hazelnut Porridge

By Jody Vassallo

Creamy Banana Hazelnut Porridge recipe, brought to you by MiNDFOOD.

Serves 4

2 cups whole rolled oats

pinch salt

1 litre rice milk

100g hazelnut meal

(or roasted hazelnuts, finely chopped)

1 vanilla bean, halved

2 ripe bananas, mashed

brown sugar (or maple syrup), to serve

½ cup rice milk (extra), to serve

banana (extra), to serve

Put oats, salt, milk and 1 cup water in 
a saucepan. Cook, stirring, over medium heat for 10 minutes or until oats are soft and creamy. Add hazelnut meal, vanilla bean and banana and cook for a further 
5 minutes or until heated through. Remove vanilla bean. Serve porridge with sugar, milk (extra) and banana (extra).

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