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PB&J porridge - creamy vegan peanut butter porridge topped with tangy raspberry compote. This oatmeal is quick and easy to make and a healthy way to keep you full until lunchtime. #vegan #breakfast #healthy

PB&J Porridge (peanut butter porridge with raspberry compote)

PB&J porridge - creamy vegan peanut butter porridge topped with tangy raspberry compote. This oatmeal is quick and easy to make and a healthy way to keep you full until lunchtime.
Course Breakfast
Cuisine British, vegan
Keyword porridge
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 person
Calories 424 kcal
Author Domestic Gothess

Ingredients

Peanut Butter Porridge:

  • 50 g (1/2 cup) rolled porridge oats
  • 300 ml (1 1/4 cups) unsweetened almond milk (or other milk of your choice)
  • 1 Tbsp peanut butter (smooth or crunchy)
  • 1/2 tsp vanilla extract
  • 1 tsp maple syrup or agave

Raspberry Compote:

  • 80 g (3 oz) frozen raspberries (fresh is fine too)
  • 1 tsp maple syrup or agave
  • 1 tsp water

Instructions

  1. Place the oats, milk, peanut butter, vanilla and maple syrup in a pan and stir well. Bring up to a simmer then turn down the heat and simmer gently, stirring regularly, for 5 minutes or so until thickened to the desired consistency. Add a drop more milk or water if needed.

  2. Meanwhile, place the raspberries, maple syrup and water in a small pan and bring up to a simmer; allow to simmer gently for about 5 minutes until the berries have broken down slightly.

  3. Pour the porridge into a bowl and top with the compote. Add a drizzle of maple syrup if needed.