This porridge is a delicious, nutritious and filling way to start the day! The surprise mouthfuls of peanut butter that you get are absolutely divine! I prefer this porridge cold the next morning, but it can also be enjoyed warm.

It’s an ideal pre or post workout breakfast as it contains a combination of protein, carbs and good fats. It’s quite calorie dense and filling, so I love to have this breakfast after a morning training session or as a weekend treat. 🙂

Recipe serves one (or more, depends how much food you can eat in one sitting 😉 )

Ingredients

48g Brookfarms ‘Gluten Free Porrij’ (you can also use oats, but the nuts in the porridge really complement the peanut butter flavour perfectly!)

½ cup grated zucchini (optional – for added goodness!)

2 egg whites

12g PB2 Powdered Peanut Butter

½ – 1 tbsp natural peanut butter (or for a sweet treat, try White Chocolate Wonderful Peanut Butter by Peanut Butter & Co)

50-100g banana slices

10ml Sugarfree Maple Syrup

1 tbsp cinnamon

Stevia to taste

Method

1. Add zucchini and porridge/oats to a saucepan with 1 cup of water, 1 tbsp of cinnamon and stevia to your liking.
2. Cover and bring to the boil.
3. Once boiling, turn down to a gentle simmer and remove lid. Allow to simmer until most of the excess water has evaporated
4. Add the egg whites and stir quickly for about 20 seconds until eggs are cooked through.
5. Remove from heat and stir through the PB2.
6. Transfer to a bowl and stir through the peanut butter into the hot porridge.
7. Leave in the fridge overnight. In the morning, top with banana and sugarfree maple syrup.

Note: For a lower calorie option, combine some more PB2 with water to make a ‘sauce’ to drizzle over your porridge instead of mixing in the peanut butter.