Recipe: Almond, banana & cinnamon porridge

Thanks to our friends at Adelaide Central Market's we share their recipe for almond, banana and cinnamon porridge. Perfect to make for mum on Mother's Day morning.


  • 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
  • Pinch salt
  • 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).

  1. Place oats in a roasting pan and toast in the oven for 15 minutes, stirring occasionally.
  2. 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.
  3. 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.

Adelaide Central Market


  • Staff Writer

    Made up of a small, tight knit team of writers and contributors who are passionate about all things FIFTY+ and the New Age. We love Adelaide and wider South Australia and sharing with you all of the l...


We would like to acknowledge the Kaurna people as the custodians of the lands and waters of the Adelaide region.

FIFTY+SA © 2024. All Rights Reserved. 


Join the New Age

Get the latest events, news, reviews and exclusive competitions sent straight to your inbox.  Never miss a beat!