
This delicious porridge elevates the classic flavour combination of PB and J, by swapping out jam for red berry compote, and finishing with pecans and a drizzle of honey.
120 grams
Instant Oats
(Contains: Cereals containing gluten, Oats May contain traces of: Cereals containing gluten, Milk, Nuts, Soya, Cashew nuts)
60 grams
Peanut Butter
(Contains: Peanut May contain traces of: Nuts, Cashew nuts)
35 grams
Red Berry Compote
50 grams
Pecan Nut Halves
(Contains: Nuts, Pecan Nuts May contain traces of: Nuts, Cashew nuts, Pistachio nuts, Almonds, Sesame, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)
125 grams
Blueberries
300 milliliter(s)
Boiled Water
3 tsp
Sugar
a) Boil a half full kettle.
b) Roughly chop the pecans.
c) Pop your instant porridge oats, half the peanut butter and the sugar (see pantry for amount) into a large mixing bowl.
a) Pour the just boiled water (see pantry for amount) into the bowl of oats.
b) Add a pinch of salt, then mix with a spoon continuously until the porridge is creamy and combined.
c) Divide the porridge between two serving bowls.
a) Drizzle the red berry compote over the porridge.
b) Sprinkle over the pecans to finish.
Enjoy!