Peanut Porridge with Blueberry Compote

Allergen and Diet Summary


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.

Peanut Porridge Recipe




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

Recipe Instructions

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.



  • 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.