Partnered content with Centrum
Crunchy peanut butter & banana pots
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Serves 6
Easy
Prep: 10 mins
Cook: 5 mins
plus cooling and overnight chilling
A star rating of 2.9 out of 5.26 ratingsRate
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Try a winning combo of peanut butter and banana for breakfast with these healthy vegan breakfast pots, made with porridge oats, soya yogurt and cinnamon
Dairy-free
Egg-free
Healthy
Vegan
Vegetarian
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This recipe has been produced and tested in partnership with Centrum
Ingredients
Nutrition
Units:
MetricUS
-
300g porridge oats
-
2 tsp cinnamon
plus extra for sprinkling
-
2 medium bananas
finely chopped
-
500g pot fortified soya yogurt
-
80g crunchy peanut butter
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Nutrition: Per serving
-
kcal356
-
fat13g
-
saturates2g
-
carbs43g
-
sugars8g
-
fibre7g
high
-
protein13g
-
salt0.33g
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Method
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step 1
Put the oats and cinnamon in a large pan with 1.3 litres water, then bring to the boil. Reduce to a low heat and simmer until the oats are cooked and the mixture has thickened, stirring occasionally. Stir in the chopped bananas, cook for 1 min, then remove the pan from the heat. Leave to cool for a few minutes, then stir in 6 tbsp of the soya yogurt.
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step 2
Beat the peanut butter into the remaining yogurt until well combined. Divide half the oat mixture into the base of six glass tumblers and spoon in half of the the nutty yogurt. Top with the rest of the oat mixture, then the remaining yogurt mixture to create layers. Will keep covered and chilled for up to four days. To serve, dust with a little cinnamon, if you like.
Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.
Recipe from Good Food magazine, January 2023
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A star rating of 2.9 out of 5.26 ratings
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