for 2 person

3 dl	milk water (1/2 milk, 1/2 water)
1 pinch	salt
75 g	fine whole-grain rolled oats
1	banana
1 tbsp	honey
1 tbsp	coconut flake
2 tbsp	pecan nuts, chopped
4 tbsp	plain yoghurt
1 tbsp	white almond cream

How it's done

Bring the milk, water, salt and oat flakes to the boil in a pan, simmer on a low heat for approx. 5 mins., stirring occasionally.

Cut the banana in half lengthwise. Place in a non-stick frying pan and fry on both sides with the honey.

Dry-roast the coconut flakes and pecan nuts. Serve the porridge in bowls, top with the banana, yoghurt, almond cream, coconut flakes and pecan nuts.

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