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Peanut Butter Porridge Cups

When it comes to breakfast I normally reach for the same things, mainly for convenience and time, especially during busy school mornings. One of our favourite breakfasts are Porridge Fingers as they are packed full of healthy ingredients, keeps little tummies full and are ready in minutes. I've been looking for an alternative oat breakfast recipe for a while when I came across a recipe for some granola cups from Chocolate Covered Katie.

Oats are an amazing source of fiber and help you feel fuller for longer so they make a great choice for breakfast. They are also full of vitamins and minerals. What I love about oats is that they are so versatile and can be used in many various ways. Alongside Porridge Fingers some of of our other oat breakfasts include Homemade Granola, Crumbly Flapjack and Banana Oat Cookies

So looking for a new oat option for my children I created this Peanut Butter Porridge Cup recipe. It's full of wholesome ingredients and when topped with natural yogurt it makes for a yummy and healthy breakfast. 



1 medium banana, mashed 
2 tbsp honey
200g porridge oats 
1/2 tsp vanilla extract
1 tbsp peanut butter
1/2 tsp of cinnamon 


In a large bowl mix together the porridge oats and the cinnamon. In a separate bowl mix together the mashed banana, honey, peanut butter and vanilla extract. Add the banana mixture to the porridge oats and give it a good mix until all the porridge oats are coated. 

Either grease a muffin tin or use silicone cases and then press the mixture into each hole pressing up the sides. 

Leave in the fridge for about an hour to firm. Once firmed re press each cup and then bake in the oven at 180 (160 fan) for around 10-12 minutes. Allow them to cool down for 10-15 minutes before moving to a wire rack to cool.

These are suitable for the freezer but just be careful as they are quite fragile. I find it best to defrost in the fridge overnight, ready for the morning. 

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