Jungle Banana Oats with Ricotta, Honey, Orange and Toasted Buckwheat

Love your oats in the morning? Try something new!

Serves: 2
Time: 30 minutes
Recipe by: Thando Manyoni


1 cup Original Jungle Oats
1 cup milk
1 cup water
1 orange
1 tsp vanilla essence
125g ricotta
1 banana sliced
4 tbsp honey
½ cup buckwheat
2 tsp honey
1 tsp canola oil
1 tsp cinnamon


Preheat the oven to 190C, prepare a baking sheet.
In a small bowl, toss the buckwheat, honey, canola oil and cinnamon. Spread the buckwheat mixture on the baking sheet and bake in the oven until toasted.
Cut the orange into segments. Set aside the segments and squeeze the left-over orange flesh to extract as much juice as you can into a medium saucepan. Add the oats, milk and water to a saucepan. Bring the mixture to boil then simmer over a low-medium heat. Stirring the liquid has been absorbed and the oats has thickened, about 15 minutes. Remove from heat and stir in the vanilla and a pinch of salt. Dish the oats into two separate bowls, top with dollops of ricotta, orange segments, bananas, oranges, toasted buckwheat and a drizzle of honey if desired

Chefs Tip: The buckwheat topping is optional, if you don’t have buckwheat you an use coconut flakes or almond flakes and follow the same method

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