Breakfast
Banana Oat Porridge with Almond Butter
A warm bowl of porridge that comes together in about ten minutes on the stovetop. Fine rolled oats simmer into a creamy base, and a ripe banana folded in at the end adds soft, mild sweetness without any acidity.
- Lactose-free
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Ingredients
- 80 g fine rolled oats
- 250 ml lactose-free milk or oat drink
- 1 small ripe banana
- 1 tsp white almond butter
- 1 pinch salt
Method
- Add the fine rolled oats, milk or oat drink and a pinch of salt to a small saucepan.
- Bring gently to a simmer and cook over low heat for about 8 minutes, stirring until creamy.
- Prepare the ripe banana and fold it in during the final two minutes, or soften it separately.
- Serve warm and finish with a small amount of white almond butter.
Why this recipe is gentle
Oats and ripe banana are low-acid and easy to eat, and gentle simmering keeps the whole bowl soft. There is no citrus, tomato, onion, garlic or spice, and the milk stays lactose-free.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Almond butter is higher in fat and can be a personal trigger. Leave it out or swap in a spoonful of cottage cheese if you are sensitive.
- Use a fully ripe banana, since it is softer and milder than one that is still firm.
- Serve warm rather than hot, and eat slowly to keep the meal comfortable.
