Banana colada porridge topper
Pimp up your porridge at breakfast time with our tropical banana colada topping, including coconut yogurt, coconut shavings, lime juice and a cherry on top
Maple squash, bacon & blueberry porridge topper
Serves 4
Easy
Prep:
Cook:
Jazz up your breakfast porridge with our maple squash, bacon and blueberry topping. Well worth the time and effort, it's guaranteed to fill you up until lunch
Skip to ingredients
- 200g frozen chopped butternut squash
- 2 tsp vegetable oil
- ½ tsp ground cinnamon
- 4 rashers ready-cooked crisp streaky bacon
- handful of blueberries
- 2 tbsp maple syrup
Nutrition: Per serving
- kcal143
- fat7g
- saturates2g
- carbs14g
- sugars8g
- fibre1g
- protein6g
- salt0.9g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with the oil, cinnamon and a pinch of salt. Roast on a parchment-lined tray for 25 mins.
step 2
Crumble the cooked bacon over the squash, add the blueberries and drizzle with the maple syrup. Return to the oven for 5 mins until the squash is caramelised and the blueberries look plump and juicy. Meanwhile, make your porridge. Top with the squash, bacon and blueberries, and drizzle with a little extra maple syrup.
