Rolled oats simmered well past the usual point and then blended with ripe banana, milk powder and a knob of butter into a pourable porridge with no grain left in it.
On phones and tablets, Share can also offer installed messaging and social apps.
Prep 5 minCook 14 minServes 2
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
85 g rolled oats (dry)
400 ml reduced-fat milk (412 g)
1 banana, peeled (120 g)
65 g skim milk powder
65 g honey
18 g unsalted butter
1 g ground cinnamon
0.3 g iodised table salt
Method
Put the oats, milk and salt in a small saucepan. Bring to a simmer over medium heat, stirring, then turn the heat as low as it will go.
Cook 12-14 minutes, stirring often and scraping the base. Take it well past where you would normally stop: the flakes should have lost their edges entirely and the pan should look sloppier than a porridge you would want to eat, because blending tightens it considerably.
Off the heat, stir in the milk powder, the butter and the cinnamon until no dry specks remain. The powder goes in now rather than at the start so it cannot catch on the base, and it is doing real work here, adding protein and energy without adding another half-pint of volume.
Tip everything into a blender with the banana and blend a full minute. Stop, scrape the sides down and go again if you can still feel grain against the roof of your mouth. It should finish glossy and even, closer to a thin custard than to porridge.
Stir the honey through and loosen with more milk, 20 ml at a time, until it runs slowly off the spoon instead of dropping in a lump. Divide between two bowls, or two mugs if you would rather drink it.
If half a serving is as far as you get in one sitting, cover the rest and come back to it an hour later rather than writing the meal off. It reheats in a mug with a splash of milk stirred through.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
These options describe ways to change the workload around a written recipe method. They do not certify a recipe as accessible or safe for a particular person, and they do not silently rewrite the canonical ingredients, quantities, cooking temperatures or food-safety requirements. Trial the real task and use a different method or recipe when a generic workflow change would be inappropriate.
Workflow option
Move non-heat preparation to a seated workstation
Some or all preparation may be separable from the heat-side work, even when the complete recipe cannot be performed from one position.
Consider: Stage ingredients and complete suitable measuring, opening and cold preparation at a stable seated station before the stove or oven is active, while keeping heat-side tasks as a separate plan.
Trade-offs
Moving prep can increase carrying if ingredients and tools are stored far from the seated station.
Perishable foods still require normal temperature control during staged preparation.
Recipes whose current method review records low visual reliance, making them useful examples when comparing methods that depend less heavily on visual checking.
Recipes whose current method uses no more than one cooking vessel, which may reduce pan handling and cleanup without guaranteeing a lighter overall task.
Recipes currently marked as likely possible to prepare seated with an appropriate workstation and ingredient/tool placement.
Smooth Oat and Banana Porridge with Milk
Serves 2 · Prep 5 min · Cook 14 min
Rolled oats simmered well past the usual point and then blended with ripe banana, milk powder and a knob of butter into a pourable porridge with no grain left in it.
Ingredients
85 g rolled oats (dry)
400 ml reduced-fat milk (412 g)
1 banana, peeled (120 g)
65 g skim milk powder
65 g honey
18 g unsalted butter
1 g ground cinnamon
0.3 g iodised table salt
Approximate per serving
2430 kJ / 580.7 kcal · protein 24.4 g · carbohydrate 86.9 g · fibre 5.6 g · fat 14.3 g · sodium 272.3 mg
Method
Put the oats, milk and salt in a small saucepan. Bring to a simmer over medium heat, stirring, then turn the heat as low as it will go.
Cook 12-14 minutes, stirring often and scraping the base. Take it well past where you would normally stop: the flakes should have lost their edges entirely and the pan should look sloppier than a porridge you would want to eat, because blending tightens it considerably.
Off the heat, stir in the milk powder, the butter and the cinnamon until no dry specks remain. The powder goes in now rather than at the start so it cannot catch on the base, and it is doing real work here, adding protein and energy without adding another half-pint of volume.
Tip everything into a blender with the banana and blend a full minute. Stop, scrape the sides down and go again if you can still feel grain against the roof of your mouth. It should finish glossy and even, closer to a thin custard than to porridge.
Stir the honey through and loosen with more milk, 20 ml at a time, until it runs slowly off the spoon instead of dropping in a lump. Divide between two bowls, or two mugs if you would rather drink it.
If half a serving is as far as you get in one sitting, cover the rest and come back to it an hour later rather than writing the meal off. It reheats in a mug with a splash of milk stirred through.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Meals built soft and small-particle, which is the dietary lever a recipe can genuinely control and one current guidance supports. Portion size is yours to set: these are written at an ordinary serving and divide in two if you are eating smaller and more often. Diagnosing, curing or treating gastroparesis is not something food does. If eating is not going in, if you are dehydrated or losing weight without meaning to, that needs a clinician rather than a different recipe.
