(per serving – 1/6 recipe)
3.1g fat, of which 0.6g saturates
35.6g carbohydrate, of which 12.4g sugars
4.3g dietary fibre
57mg sodium, equivalent to 0.1g salt
- 200g porridge oats
- 300ml skimmed milk
- 750ml water
- 2 large ripe bananas
- 200g raspberries (thawed if frozen)
- 4 tbsp 0% fat Greek yoghurt
1 Put the porridge oats into a saucepan with the milk and water. Heat, stirring constantly, until the porridge thickens. Reduce the heat and simmer for 3-4 minutes, stirring often.
2 Meanwhile, mash the bananas in a bowl using a fork. Stir half into the porridge. Add the raspberries (or thawed frozen summer berries) to the rest of the banana and squash them a little with the fork.
3 Share the porridge between 6 warm bowls and top each portion with the yoghurt and the raspberry mixture.
If you enjoyed making this recipe and would like to share your success with others we’d love to hear from you