Peanut Porridge with Blueberry Compote

Name: Peanut Porridge with Blueberry Compote
Total time: 15 min
Yield: 2 servings
Cuisine: British
Ingredients: 45 g of Jumbo Rolled Oats; 45 g of Quinoa; 350 mL of Almond Milk; 2 Bananas; 35 g of Crunchy Peanut Butter; 1 pinch of Salt; 120 g of Blueberries; 1 tsp of Vanilla Extract; 2 tsp of Ground Flaxseeds

Allergen and Diet Summary

Vegan

Gluten-Free

Soy-Free

Recipe Categories

Make your next breakfast a feast for your taste buds with this vegan peanut porridge, prepared with oat, quinoa, and mashed bananas, and topped with a delicious blueberry compote! Each bowl provides 1/3 of your recommended daily intake of proteins and 1/2 of the fibres, for a healthy and balanced meal.

Nutrients

Nutrient	Grams	RDA
Carbs	65.4g	21.8%
of which Sugars	20.9g	23.2%
Fats	15g	23%
of which Saturates	2.2g	11.2%
Proteins	13.9g	30.1%
Fibers	11.3g	45%

Info

Cost

Health

Time 15m

With our delicious peanut porridge recipe you can now enjoy a super healthy breakfast that bursts with flavour and nutritious ingredients.

In no time you’ll have a creamy banana porridge with quinoa and oat, topped with blueberry compote and peanut butter.

Thanks to the quinoa and peanut butter, each bowl provides 1/3 of your recommended daily intake of proteins. Make sure you buy sugar-free and palm oil-free peanut butter to avoid unnecessary fats and sugars.

Oat and bananas are rich in fibres, including soluble fibres which improve the blood glucose control. They also have a low glycemic index (GI), meaning you’ll stay full the whole morning without running out of energy.

Blueberries are a low sugar-fruit that is considered as the king of antioxidant foods, improving your overall health. Everyone should aim to include a serving of these glorious berries in their diet every day.

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Ingredients

Allergens are marked in bold

Jumbo Rolled Oats
45 g
Quinoa
45 g
Almond Milk
350 mL
Bananas
2
Crunchy Peanut Butter
35 g
Salt
1 pinch
Blueberries
120 g
Vanilla Extract
1 tsp
Ground Flaxseeds
2 tsp

step 1

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).

step 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.

step 3

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.

Enjoy!

Tips

You can store this peanut porridge in an airtight container in the fridge for two days as it's delicious both warm and cold.
You can use frozen blueberries if can't find fresh ones, you just have to cook them a bit longer.