Crunchy peanut butter & banana pots
For great texture and flavour, peanut butter and banana is always going to be a winning combo. Plus, bananas are a useful source of potassium, which is helpful if you have high blood pressure. Also, eating fermented foods, like yogurt, is good for gut health.
300g porridge oats
2 tsp cinnamon, plus extra for
sprinkling
2 medium bananas, inely
chopped
80g crunchy peanut butter 500g pot forti ied soya yogurt
1 Tip the oats and cinnamon into a large pan. Pour in
1.3 litres water, then bring to the boil and cook over a low heat until the oats are cooked and the mixture has thickened. Stir in the chopped bananas, cook for 1 min, then remove the pan from the heat. Leave to cool for a few minutes, then stir in 6 tbsp of the soya yogurt.
2 Beat the peanut butter into the remaining yogurt until well combined. Divide half the oat mixture into the base of six glass tumblers and spoon in half of the the nutty yogurt. Top with the rest of the oat mixture, then the remaining yogurt mixture to create clear layers. Will keep covered and chilled for up to four days.
3 To serve, dust generously with cinnamon.
GOOD TO KNOW vegan • healthy • ibre • PER SERVING 356 kcals • fat 13g • saturates 2g
• carbs 43g • sugars 8g • ibre 7g • protein 13g
• salt 0.33g