I love porridge, but sometimes I want something a bit different, this hearty breakfast will keep you going until lunchtime, you can make it in advance and enjoy the next day.
3 ripe bananas
340g of porridge oats or gluten free
Koko milk or similar
Salted peanut butter
In a bowl mash the banana
In a large saucepan set over medium-high heat, whisk together the milk, mashed banana, and bring to a boil. Next, stir in the oats and turn down the heat, occasionally stir to prevent mixture burning and sticking to the bottom of the pan, once the oats are soft and you can see it has absorbed all the milk remove from the heat and mix in the peanut butter.
I like serving this in Kilner jars as it is a fabulous way of storing and serving this cheeky breakfast.
Spoon the mixture into the jars, once cool place lids on and keep in the fridge until breakfast or a late night snack.
To heat remove lid and place in microwave for about a minute but follow your manufactures instructions on heating.
Serve with fruit or jam as a topping or an extra spoon of peanut butter for an indulgent breakfast.