Hearty, warming bowls of porridge to kick-start winter mornings.
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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.
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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