Made By Mandy’s Salted Maple Porridge with Caramelised Bananas and Pecans

For the porridge

• 1 cup rolled oats
• 2 cups milk of choice
• 1/2 tsp ground cinnamon
• Pinch of flaky salt
• 3 tsp pure Canadian maple syrup

For the maple caramel topping

• 1/2 cup pecans
• 1 medium banana, sliced lengthwise
• 2 tbsp maple syrup
• 1 tsp butter
• Pinch of flaky salt
• 1/4 tsp ground cinnamon

1. In a small saucepan, combine the oats, milk, cinnamon and salt. Bring to a gentle simmer and cook for 5–6 minutes, stirring often, until thick and creamy, then stir through the maple syrup.
2. Meanwhile, heat a frying pan over medium heat and add 1 tablespoon of maple syrup and the butter. Add the pecans and cook for 2-3 minutes, or until lightly golden and fragrant, then transfer to a plate.
3. In the same pan, add the remaining tablespoon of maple syrup, cinnamon and banana halves cut-side down. Cook for 2–3 minutes until caramelised and golden. Flip, and spoon over any remaining maple-butter syrup from the pan as it cooks.
4. Divide the porridge between two bowls. Top with the caramelised banana and maple pecans, then finish with an extra drizzle of maple syrup, a splash of warm milk and a final pinch of salt.