ADELAIDE CENTRAL MARKETS: ALMOND, BANANA AND CINNAMON PORRIDGE
1 1/2 cups organic rolled oats
¼ cup ground almonds
1/4 cup brown rice flakes
2 cups almond milk
2 cups boiling water
3 tspn ground cinnamon
2 bananas, chopped
1/3 cup slivered almonds, toasted
1/3 cup Greek yoghurt
Honey, to drizzle
Preheat oven to 180ºC (160ºC fan-forced).
Place oats in a roasting pan and toast in the oven for 15 minutes, stirring occasionally.
In a large saucepan combine oats, ground almonds, rice flakes, milk, water, salt, 2 teaspoons cinnamon and half the banana over a medium heat, stirring constantly until the porridge boils and thickens. Remove from heat, cover and allow to stand for 5 minutes.
To serve porridge, divide evenly between 4 bowls and sprinkle the top with remaining banana, slivered almonds and cinnamon. To finish, place a dollop of yoghurt on top and drizzle with honey.