Porridge With Maple Bananas And Greek Yoghurt

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Great British Chefs


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50 g of jumbo rolled oats

50 g of porridge oats

0.5 tsp of salt

1 tsp of ground cinnamon

250 ml of semi skimmed milk

250 ml of water

1 tbsp of unsalted butter

2 bananas, each cut into 6 slices

8 tbsp of maple syrup

300 g of Greek yoghurt, to serve

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