Calories per serving: 490 kcal
Calories per 100g: 114 kcal
1 tbsp Peanut Butter
Cinnamon (to taste)
3 tbsp high protein Yoghurt
1 tbsp dried berries / fruit
1 tbsp mixed seeds
Add the oats, water, peanut butter and cinnamon to a small saucepan and bring to medium heat, letting it simmer until thickened to your desired consistency.
Pour the porridge into a bowl, then cut the banana into slices and use it and the other toppings to decorate your porridge.
Ideally eaten fresh, but leftovers can be stored in the fridge for up to 3 days.
I prefer to use peanut butter with 100% peanuts, but feel free to use what’s available to you.
In terms of toppings, feel free to use what you have or prefer. For the yoghurt can use dairy or non-dairy options.
Oats are naturally gluten free, but in processing can be contaminated with gluten, so if you need it make sure to get a certified version.
For a weight loss option or lighter meal, reduce the peanut butter to 1 tsp and/or use less oats or toppings.
For a weight gain option or a more substantial meal, use another tablespoon of peanut butter to top the porridge.