Peanut Porridge with Blueberry Compote

Details

Yields: 2 servings
breakfast

Notes

Original recipe

Ingredients

• 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

Directions

Prepare Porridge

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).

Blueberry Compote

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.

Combine

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.