Food to Go

Banoffee Porridge

If you are short on time, this recipe can be made in advance and stored in the fridge until you are ready to grab and go. Makes enough to fill 3-4 0.35 litre jars.


  • 100g rolled oats
  • 450ml milk
  • 1 banana, sliced
  • Toffee sauce
  • A few pecan nuts, chopped in half


Heat the milk gently in a pan and add the oats, simmer whilst stirring frequently for 5 minutes. If the porridge becomes too thick add a little more milk or water.

Toast the pecan nuts in a dry frying pan for a couple of minutes.

Add half of the sliced banana and a swirl of toffee sauce to the porridge and stir. Ladle into KilnerĀ® jars and top with more slices of banana, the toasted pecans and a swirl of toffee sauce.

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