Creamy peanut & vanilla porridge with raspberry chia jam

Creamy peanut & vanilla porridge with raspberry chia jam

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / people: 234 kcal
, Fat: 9 g
, Carbohydrate: 32 g
, Protein: 6 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


50 g frozen raspberries
1 tbsp chia seeds
1 dl water


2 dl water
1 pinch Himalayan salt
3 tbsp rolled oats
3 tbsp millet flakes
1 tbsp peanut butter
1 tbsp maple syrup
1 tsp vanilla paste
2 dl oat drink

To serve

½ banana, sliced
½ tbsp unsalted peanuts, coarsely chopped
10 g raspberries
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How it's done

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Bring the raspberries, chia seeds and water to the boil, reduce the heat, simmer for approx. 3-4 mins., leave to soften. Remove the pan from the heat, mash the raspberries with a fork, leave to set a little for approx. 3-4 mins. Stir well before serving.


Bring the water to the boil, season with salt. Cook the oat flakes and millet flakes for approx. 5 mins., reduce the heat.

Stir in the peanut butter, maple syrup, vanilla paste and 100 ml of oat milk, cook for a further 2-3 mins. Remove the pan from the heat, stir in the remaining oat milk. Divide between the bowls.

To serve

Top with the bananas, peanuts and raspberries.

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