Dark chocolate & pistachio porridge
Dark chocolate and pistachios are a match made in heaven. This indulgent breakfast bowl is simple to make and full of decadent flavours and texture
Almond butter & banana porridge
Serves 4
Easy
Prep:
Cook:
Storecupboard staples like dried fruit and cinnamon sweeten this porridge, top with creamy nut butter and slices of banana.
Skip to ingredients
- 4 tbsp whole almondssliced or flaked
- 160g Quaker Rolled Oats
- 1.2l unsweetened almond milk
- 2 tbsp sultanasor raisins
- ¼ tsp cinnamon(optional)
- 2 bananassliced
- 4 tsp almond butterstirred
Nutrition: per serving
- kcal397
- fat18g
- saturates2g
- carbs43g
- sugars18g
- fibre6g
- protein18g
- salt0.4g
Method
step 1
Heat the almonds in a saucepan over a medium heat for 2-3 mins until smelling toasted, shaking the pan frequently. Remove from the pan to a plate.
step 2
Put the Quaker Rolled Oats, milk, sultanas and cinnamon, if using, into the saucepan with a pinch of salt. Cook over a medium heat for 5-6 mins until smooth and thick, stirring frequently. Add a splash more water if you prefer a thinner porridge.
step 3
Divide the porridge between four warmed bowls, and add the banana slices. Drizzle over the almond butter in a swirl, then top with the toasted almonds.
