Vickys Banana Pecan Porridge, Gluten, Dairy, Egg & Soy-Free

• 60 grams gluten-free porridge oats
• 300 ml milk of choice ie rice, almond, coconut
• 1 generous pinch ground cinnamon
• 2 small over ripened bananas, mashed
• 15 grams pecans, roughly chopped

1. Soak the oats in the milk overnight
2. When ready to cook, put the oats, milk & cinnamon in a pan
3. Bring to the boil then reduce the heat, stir in the mashed bananas and let simmer for 5 minutes.
4. You may need to add more milk to achieve the consistency you prefer
5. Spoon into 2 bowls and top with the chopped nuts, some extra sliced banana and a pinch of cinnamon
6. Serve immediately
7. This is a good breakfast for both children and those with type 2 diabeties.
8. The oats are rich in slow-release carbs which help balance blood sugar levels.
9. It's low GI and low salt and the over ripened bananas replace the sugar

oats, milk, generous, bananas, pecans

Taken from cookpad.com/us/recipes/360764-vickys-banana-pecan-porridge-gluten-dairy-egg-soy-free (may not work)