Swirled Banana & Oat Pots
PREP 40 MIN•COOK 5 MIN
EF
GF
V
Number of servings
2
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
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.
Blend cottage cheese, honey and vanilla until smooth.
Combine peanut butter and boiling water to form a smooth paste and gently swirl through blended cottage cheese. Don't over mix.
Divide half the oats between glasses and top with half the peanut butter swirl cream. Repeat with remaining ingredients and chill for 30 minutes.
Dust with extra mixed spice to serve.
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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