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Creamy banana porridge with mish-mash raspberries recipe

Creamy banana porridge with mish-mash raspberries

Prep time
10 mins

Cooking time
10 mins

Medium effort


  • 200g porridge oats
  • 300ml skimmed milk
  • 750ml water
  • 2 large ripe bananas
  • 200g raspberries (thawed if frozen)
  • 4 tbsp 0% fat Greek yoghurt
Nutritional information

Nutritional information, per serving:

  • 904kJ / 214kcal
  • 8.8g protein
  • 3.1g fat, of which 0.6g saturates
  • 35.6g carbohydrate, of which 12.4g sugars
  • 4.3g dietary fibre
  • 57mg sodium, equivalent to 0.1g salt


Put the porridge oats into a saucepan with the milk and water. Heat, stirring constantly, until the porridge thickens. Reduce the heat and simmer for 3 to 4 minutes, stirring often.


Meanwhile, mash the bananas in a bowl using a fork. Stir half into the porridge. Add the raspberries (or thawed frozen summer berries) to the rest of the banana and squash them a little with the fork.


Share the porridge between 6 warm bowls and top each portion with the yoghurt and the raspberry mixture.