Cinnamon, Banana & Peanut Butter Porridge

A tasty and warming breakfast with plenty of protein from the soya milk and hemp seeds to keep you feeling fuller for longer. In other words this will keep any hunger locked up ‘til lunchtime!

240ml soya milk
40g rolled oats
1tbsp peanut butter powder*
1tbsp hemp seeds
1/8tsp cinnamon
1 banana sliced
*Warning! Contains known allergens

Step 1. In a small saucepan, bring the soya milk to a boil. Add the oats and reduce the heat to a steady simmer. Cook, stirring occasionally for about six to eight minutes or until the oats are tender and most of the soya milk is absorbed
Step 2. Stir in the peanut butter powder, hemp seeds, and cinnamon. Add a splash of water or more milk if needed for desired consistency
Step 3. Transfer the cooked oats to a bowl and top with sliced banana. Enjoy!

Chef Gino's Top Tip: If you can’t get peanut butter powder, just use peanut butter but go for a brand with 100% peanuts. Crunchy or smooth – it is up to you!

Calories — 442kcal || 22%
Fat — 13g || 20%
Saturated Fat — 2g || 10%
Carbs — 68g || 23%
Fibre — 9g || 32%
Sugar — 24g || N/A
Added Sugar — 0g || 0%
Protein — 19g || 38%
Sodium — 120mg || 5%
Calcium — 340mg || 31%
Iron — 4mg || 29%
Vitamin D — 0IU || 0%
Magnesium — 194mg || 46%
The % RDI is the recommended daily intake for an adult consuming ap-prox. 2000 calories/day. You may need to adjust serving sizes depending on your individual health goals.