Crunchy peanut butter & banana pots
Try a winning combo of peanut butter and banana for breakfast with these healthy vegan breakfast pots, made with porridge oats, soya yogurt and cinnamon
Method
Put the oats and cinnamon in a large pan with 1.3 litres water, then bring to the boil. Reduce to a low heat and simmer until the oats are cooked and the mixture has thickened, stirring occasionally. 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.
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 layers. Will keep covered and chilled for up to four days. To serve, dust with a little cinnamon, if you like.This recipe is part of our free 7-day healthy diet plan. To access the full meal plan, click here.