Nutritional Informationย 

(per serving โ€“ 1/6 recipe)

904kJ/214kcal
8.8g protein
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

 

Ingredients

  • 200g porridge oats
  • 300ml skimmed milk
  • 750ml water
  • 2 large ripe bananas
  • 200g raspberries (thawed if frozen)
  • 4 tbsp 0% fat Greek yoghurt

 

Method

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.

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