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.
Servings 1 person
Calories 424kcal
Ingredients
Peanut Butter Porridge:
- 50 g (½ cup) rolled porridge oats
- 300 ml (1 ¼ cups) unsweetened almond milk (or other milk of your choice)
- 1 Tbsp peanut butter (smooth or crunchy)
- ½ 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
- 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.
- 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.
- Pour the porridge into a bowl and top with the compote. Add a drizzle of maple syrup if needed.
Notes
- If you want to add another portion of fruit then you can mash a small ripe banana, or half a large one, into the porridge before cooking it. This will also naturally sweeten it so you can reduce or omit the maple syrup.
- I used smooth peanut butter but crunchy is fine too and you can use either natural or creamy.