Peanut Porridge with Blueberry Compote
Yields: 2 servings
- 1 pinch salt
- 1 tsp vanilla extract
- 120g blueberries
- 2 bananas
- 2 tsp flax seed
- 350 mL almond milk
- 35g crunchy peanut butter
- 45g Jumbo rolled oats
- 45g quinoa
Put the oat flakes and quinoa into a medium pan and pour the almond milk.
Then, mash half the amount of bananas in a small bowl using a fork - even better with a masher for effortless mashing - and add it to the pan. Stir in 20 g of peanut butter and add the salt (1).
Now bring to a boil and then reduce the heat to low. Simmer for 8 minutes, stirring occasionally, until you have a creamy porridge (2).
In the meantime, prepare the blueberry compote.
Add the blueberries to a small pan with vanilla and a splash of water. Place over low heat for 5 minutes until the berries start to soften and release their juices.
Divide the peanut porridge between serving bowls.
Top with the blueberry compote, the remaining banana, and 15 g of peanut butter.
Sprinkle with flaxseeds for a boost of fibres and plant-based omega-3, essential fatty acids that are known to lower bad cholesterol levels.