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Prep Time20 minutes
Fridge time8 hours
Course: Breakfast
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.