Turmeric porridge with banana and pecans

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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Bring a little sunshine to your breakfast with this turmeric porridge bowl, topped with banana slices and crunchy pecans.

Serves: 4

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

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1 cup rolled oatsoatmeal uncookedX
2 cups unsweetened soy milk
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
zest and juice of 1 orange
2 medium ripe bananas, thickly sliced
1 tablespoon agave nectar
200g plain soy yoghurt
2 tablespoons chopped pecan nuts

Instructions

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1 Combine the oats, soya milk, cinnamon, turmeric, orange zest and juice in a large pan. Set over a medium heat and bring to a simmer. Reduce the heat and cook, stirring occasionally, for 5–6 min or until the oats are softened, thick and creamy.

2 Divide the porridge among 4 bowls. Top each with banana slices, a drizzle of agave nectar and a dollop of yogurt, then sprinkle with chopped pecans.

Nutrition Info (per serve)

Calories 277 cal

Kilojoules 1159 kJ

Protein 9.4 g

Total fat 8.9 g

Saturated fat 1.2 g

Carbohydrates 37 g

Sugar 19 g

Dietary fibre 5.7 g

Sodium N/S

Calcium 242 mg

Iron 2.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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