Adding a spoonful of peanut butter while your porridge oats cook makes it wonderfully rich and creamy. Added bursts of sweetness come from the cooked and fresh raspberries, and a sprinkling of seeds ups the protein.
40g Mornflake Jumbo Oats
1 tsp smooth peanut butter
45g frozen raspberries
250ml unsweetened almond milk
1 tsp peanut butter
Fresh raspberries and blueberries
Sprinkle of chia and mixed seeds
Weigh out the porridge oats, add to a saucepan and pour over the almond milk. Add the raspberries and peanut butter and then stir through – for a creamier porridge leave the ingredients to soak in the pan for 20 minutes before cooking.
Gently heat the porridge, stirring regularly until the oats are soft and creamy.
Spoon into a bowl and top with fresh raspberries, blueberries, seeds and a spoonful of peanut butter.