FOR THE PORRIDGE
150g Rolled oats
2x400 ml Tins Coconut Milk
200 ml Water
Clarks Maple Syrup
FOR THE TOPPING
2-3 Bananas, peeled and sliced diagonally
1 tspn Ground cinnamon
1 knob Unsalted butter
3 tbspnsClarks Maple Syrup
Place the oats, coconut milk and water in a medium sized saucepan. Stir well and place over a high heat until the mixture begins to boil. Turn the heat down and stir continuously for 3 – 4 minutes until the porridge is thick and smooth. Add maple syrup to sweeten and stir well.
Heat the butter in a small non stick frying pan and add the banana slices. Cook for 2 -3 minutes until the banana begins to caramelise. Add the maple syrup and heat until bubbling.
Divide the porridge between 4 warm bowl and top with 3- 4 slices of the caramelised banana.
Dust with the cinnamon and drizzle with the sticky pan juices.
For a tropical treat, top the porridge with a combination of mango cubes, passion fruit and shavings of fresh coconut.
For an indulgent Winter treat, add a glug of rum to the pan before serving.