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150ml whole milk
60g jumbo oats
a pinch of salt
1½ tbsp crunchy peanut butter
1 tsp maple syrup
1 tsp vanilla extract
100g frozen raspberries
1. Mash ½ banana and put in a medium saucepan over a low heat with 150ml whole milk, 60g jumbo oats, 150ml water and a pinch of salt. Cook until the oats begin to soften, then swirl through 1½ tbsp crunchy peanut butter and continue to cook until the oats are soft and to your desired consistency.
2. Meanwhile, in a separate saucepan combine 1 tsp maple syrup, 1 tsp vanilla extract and 100g frozen raspberries over a low heat. Cook until the raspberries have broken down, gently mashing with the back of a fork (about 2-3 minutes).
3. Divide the porridge between 2 bowls and top with the remaining ½ banana, sliced, the raspberry compote and a sprinkling of chopped, toasted peanuts.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Mon Jan 01 13:22:11 GMT 2018.