Depending on the porridge, please follow the preparation instructions on the packaging. For oat flakes, 1 part oat flakes and four parts liquid have proven successful.
Bring the milk to the boil once, season to taste with a piece of butter, a little salt, vanilla sugar, cane sugar or honey. Add oat flakes or porridge product, stir and then steep at moderate temperature for approx. 10 minutes and allow to swell. I always do this at the lowest setting or push the pot next to the hob.
Optional: After half the cooking time, fold the honey gingerbread into the porridge and cut into small pieces.
Peel the banana, then cut it in half lengthwise and press the cut surface into the cane sugar.
Sauté the sugared banana sides in a pan with a little oil and caramelise. Be careful, the pan should not be too hot, otherwise the sugar burns and the banana is black!
Turn the fried banana briefly and cook to your personal taste. I'll just leave the caramelized banana in the pan for a moment. So the banana still has a slight bite!
Fry the basil in some oil until crispy, arrange the porridge, add the bananas and serve garnished with the slightly salted basil leaf. Enjoy it!