Creamy banana porridge with mish-mash raspberries recipe
Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oat | 1/2 cup dry (40g) | 154 |
| Skimmed Milk | 1 cup (244ml) whole | 149 |
| Banana | 1 medium (118g) | 105 |
| Raspberry | 1 cup (123g) | 64 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g porridge oats
- 300ml skimmed milk
- 750ml water
- 2 large ripe bananas
- 200g raspberries (thawed if frozen)
- 4 tablespoons 0%-fat Greek yoghurt
Directions
Put the porridge oats into a saucepan with the milk and water. Heat, stirring constantly, until the porridge thickens. Reduce the heat and simmer for 3 to 4 minutes, stirring often.
Meanwhile, mash the bananas in a bowl using a fork. Stir half into the porridge. Add the raspberries (or thawed frozen summer berries) to the rest of the banana and squash them a little with the fork.
Share the porridge between 6 warm bowls and top each portion with the yoghurt and the raspberry mixture.