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Prep Time
20
minutes
mins
Fridge time
8
hours
hrs
Course:
Breakfast
Servings:
1
Calories:
500
kcal
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.