Baked Porridge with Bananas and Yogurt

Ingredients

• 50 g rolled oats (5 tbsp)
• 250 ml lactose‑free milk (1.5% fat)
• 1 tsp cinnamon
• a pinch of salt
• 0.5 lemon
• 2 medium bananas
• 150 g lactose‑free yogurt (3.5% fat)
• 1 tbsp whole‑grain sugar

Instructions

1. 1.

   Add the oats, milk, cinnamon and a pinch of salt to a pot and bring to a boil over high heat while stirring constantly. Reduce the heat so the mixture simmers gently and let it cook for about 5–10 minutes until the oats have absorbed the liquid.

2. 2.

   Meanwhile, squeeze the lemon. Peel the bananas and cut them into diagonal slices; drizzle with 1 tsp of lemon juice.

3. 3.

   Transfer the cooked porridge to two oven‑proof bowls and arrange the banana slices on top.

4. 4.

   Spread the yogurt over the bananas and sprinkle with sugar.

5. 5.

   Bake under a hot grill or use a kitchen torch to gratinate, then serve immediately.