Peanut Porridge with Blueberry Compote


Yields: 2 servings


Original recipe


  • 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


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.


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.