PB & J in breakfast form, and super easy too!
Peanut butter and jelly (aka jam), a classic flavour combo, made into a delicious easy no-cook cold porridge. It's great for prep ahead meals, or breakfast on the go, or just when you fancy avoiding using the hob on busy mornings.
Serves: 1 adult or 2 littlies
Prep Time: 5 min
Rest Time: 15 min
INGREDIENTS
- approx. 130g frozen or fresh raspberries
- 140ml (⅔ cup) milk
- 100g (½ cup) Greek-style yogurt
- 1 heaped tbsp (smooth or crunchy) peanut butter (approx. 35g/1oz)
- 100g (1 cup) rolled porridge oats
- 1 tbsp honey, maple syrup or sugar (optional)
METHOD
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If using frozen raspberries, measure out now and set aside to begin defrosting.
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In a bowl, add the oats, milk, yogurt and honey, maple syrup or sugar, if using. Mix all together very well, then dollop in the peanut butter and add the raspberries. Stir well, the raspberries will start to break up and turn everything a lovely hue of pink. Try to leave some raspberries a little chunkier, this gives the jam effect when eating.
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Cover and set aside for 15 minutes, or refrigerate overnight. I like to spoon into the kids' serving bowls first so it's even easier in the morning.
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Serve as is, or with a little dollop of extra yogurt on top. You could also raid your cupboards for extra toppings, add a sprinkling of desiccated coconut, some chocolate chips, a little more sweetness on top if us adults prefer, and to ramp up the fruit intake, add some extra chopped fruit on top.
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The finished dish will have a deliciously rich and comforting thick texture which is what makes this breakfast so moreish, but if you would prefer, serve with a little extra milk to thin down the consistency. You can also heat up for serving, 2 minutes on HIGH in the microwave or a couple of minutes stirring constantly in a saucepan. Add some extra milk to avoid the mixture sticking to the pan.
NOTES
- Leftovers will keep for 3 days covered in the fridge, or you can freeze in portions for up to 2 months. Allow to defrost thoroughly before serving or defrost and reheat until piping hot with a little extra milk in a saucepan or microwave, stirring often and heating in bursts.
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