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Ingredients
1 banana
150ml whole milk
60g jumbo oats
150ml water
pinch salt
1½ tbsp crunchy peanut butter
1 tsp maple syrup
1 tsp vanilla extract
100g frozen raspberries
peanuts
Method
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.
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).
Divide the porridge between 2 bowls and top with the remaining ½ banana, sliced, the raspberry compote and a sprinkling of chopped, toasted peanuts.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,020kJ/ 483kcals
Fat
21.4g
Saturated Fat
5.7g
Carbohydrates
50g
Sugars
23g
Fibre
8.9g
Protein
16g
Salt
1.1g
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