- 5 tablespoons
5-Grain cereal flakes (50 grams)
- 1 ¾ cups
- 1 teaspoon
- 5 ounces
Greek Greek yogurt
- 3 tablespoons
In a small pot, bring cereal flakes, milk, cinnamon and 1 pinch of salt to a boil over medium heat while stirring. Simmer for 1 minute.
Squeeze lemon. Peel bananas and cut into diagonal slices. Drizzle 1 teaspoon of lemon juice over bananas and toss.
Pour the cooked porridge into 2 oven-safe ramekins and top with banana slices.
Spread yogurt on bananas and sprinkle with cane sugar.
Using a kitchen torch or oven broiler, heat the sugar until it starts bubbling and turns golden brown. Serve immediately.