This is what happens when you play with your food 🙂 Was looking for inspiration last night and I saw this lovely display form for a porridge bowl. It brought me right back to my childhood when I was preparing cakes with my mum.
The recipe is inspired by the idea of mixing peanut butter in the porridge and consuming it with bananas. Enjoy!
Servings: 1
Calories: 500kcal
Ingredients
Dark composition
- 30 g rolled oats
- 90 ml low fat milk 1.5% fat
- 1 tbsp low fat greek yogurt 2% fat
- 1 tbsp maple syrup
- 2 tsp low fat cocoa powder 11% fat
- 2 tsp peanut butter
Light composition
- 20 g rolled oats
- 70 ml low fat milk 1.5% fat
- 1.5 tbsp low fat greek yogurt 2% fat
- 1 ripe banana
- 1 tsp vanilla paste or essence
Instructions
- Prepare 2 bowls/ containers where you will prepare the two porridge compositions (dark and light).
- For the dark composition: mix together the rolled oats, the milk, the yogurt, the maple syrup, the cocoa powder and the peanut butter.
- For the light composition: mix together the rolled oats, the milk, the yogurt and the vanilla paste (or essence).
- Cover the bowls with cling film or put on the lids if you use containers which have a lid to them.
- Put both bowls/ containers in the fridge overnight.
- In the morning, mash the ripe banana with a fork until a smooth piure is obtained and then mix it with the light oats composition.
- Put the dark composition in a serving bowl by holding the bowl inclined and adding the porridge with a spoon one by one.
- Do the same with the light porridge on the other half of the bowl.
- Garnish with dark chocolate chips and largely ground hazelnuts.
Notes
If you think the porridge compositions are too thick, add a few spoons of milk in the morning and mix thoroughly.
