Swirled Banana & Oat Pots

PREP 40 MIN
•
COOK  5 MIN

EF

GF

V

Number of servings
2
Ingredients

Oats

1⁄2 cup (50g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)

1 cup (250ml) water

1⁄2 tsp mixed spice plus extra to dust

salt, to taste

1 banana (small) chopped

Peanut Butter Cream

1 cup (250g) cottage cheese

1 tsp honey (rice malt syrup or maple syrup)

1 tsp vanilla extract

1 tbs crunchy natural peanut butter (or other nut butter)

1 tbs water boiling

Methodbased on 2 servings
1

Combine oats, water and spice with a pinch of salt in a small saucepan. Bring to the boil then reduce to a simmer and cook, stirring regularly, for a few minutes or until thickened and oats have softened. Stir through banana and cook for another minute. Set aside to cool.

2

Blend cottage cheese, honey and vanilla until smooth.

3

Combine peanut butter and boiling water to form a smooth paste and gently swirl through blended cottage cheese. Don't over mix.

4

Divide half the oats between glasses and top with half the peanut butter swirl cream. Repeat with remaining ingredients and chill for 30 minutes. 

5

Dust with extra mixed spice to serve.

Nutritional Informationper serving

Energy (kJ)

1506 kJ / 360 cals

Protein

25.4 g

Fat

14.9 g

Sat. Fat

5.7 g

Carbs

27.2 g

Sugar

10.6 g

Fiber

4 g

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