50g Amisa Organic Gluten Free Porridge Oats
250ml organic almond milk (we like Plenish)
1 Banana, cut into long slices
A pinch of cinnamon
1 tsp coconut oil for frying
For the Miso Tahini Sauce:
1 tsp tahini (we like Biona Organic)
1 tsp white miso paste
1 tsp maple syrup
1 tbsp of almond milk (or more depending on the consistency you prefer)
- First make the tahini miso sauce. Simply combine all the ingredients together and stir until you get a smooth sauce. Add more almond milk if you like it thinner.
- Next heat the oats and almond milk in a pan over a medium heat. Cook for 5 minutes until thick and creamy.
- Whilst the oats are cooking, slice your bananas and fry them in a little coconut oil with a pinch of cinnamon over a medium heat until slightly brown and starting to caramelise.
- Pour the porridge into a bowl, top with the caramelised banana and finally drizzle over the tahini miso sauce.