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Creamy banana porridge with mish-mash raspberries recipe

Add fruity goodness to your breakfast with mashed banana and raspberries.

Prep: 10 mins
Cook: 10 mins
Serves 6

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
A bowl of banana porridge topped with mashed raspberries


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


  1. 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.

  2. 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.

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

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