Place the oats and oat milk in a saucepan and bring to the boil. Turn down the heat and cook for 5 minutes, stirring often, until the porridge starts to thicken.
Stir in the peanut butter and cinnamon. You may also want to add a splash more milk at this stage if you like your porridge less thick.
Spoon into 2 bowls and top with the sliced banana and maple syrup.
Notes
Variations:
Use ordinary cows milk instead of oat milk, if you're not catering for vegans.
Drizzle over melted peanut butter for an extra peanut butter hit.
For a naughty weekend treat use Biscoff spread instead of peanut butter. You wont need the maple syrup as it will be sweet enough.
Add seeds to the porridge for added texture and crunch - sunflower seeds or pumpkin seeds would work well.
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Peanut Butter Porridge (vegan)
Amount per Serving
Calories
388
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Sodium
149
mg
6
%
Potassium
541
mg
15
%
Carbohydrates
62
g
21
%
Fiber
7
g
29
%
Sugar
27
g
30
%
Protein
12
g
24
%
Vitamin A
351
IU
7
%
Vitamin C
5
mg
6
%
Calcium
261
mg
26
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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