Peanut Butter Cup Porridge

It's still feeling like winter most mornings so I'm going to carry on with the porridge as long as I can! This one is filling, and delicious - especially topped with a little dark chocolate.


1/2 of a banana, mashed

1 Tbsp olive oil (or butter, if not dairy free)

1/2 cup oats

1 tsp cinnamon

1/4 tsp nutmeg

2 tsp peanut butter

1 cup water

1/2 cup almond milk or coconut milk (or regular milk if not dairy-free)

1 pinch of sea salt

1 Tbsp ground linseed (optional)


Warm the olive oil, peanut butter and banana in a small bowl until the banana is well cooked.

Add the rest of the ingredients, except for collagen and flax, and stir well. If you choose to, you can leave it to sit overnight so it's ready for the morning. When you're ready to cook it, add the Tbsp of ground linseed if using nd gently warm over medium heat until it's cooked to your liking.

Drizzle with additional peanut butter and some chopped dark chocolate if you're up for i!.

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© 2018 Michelle Yandle Nutrition

Please Note: I do not provide the services of a licensed dietician, information received should not be seen as medical or nursing advice and is not meant to take the place of seeing licensed health professionals. Read the full health disclaimer here.


Centre for Empowered Eating

Waitara, New Zealand