for 4 people

Porridge

5 dl	water
50 g	fine whole-grain rolled oats
200 g	frozen raspberries
2 tbsp	peanut butter (crunchy)
2 tbsp	icing sugar
¼ tsp	salt

To serve

4 tbsp	quinoa pops
180 g	plain yoghurt
2 tbsp	peanut butter (crunchy)
50 g	frozen raspberries, defrosted

How it's done

Porridge

Pour the water into a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring. Reduce the heat, simmer for approx. 8 mins., stirring occasionally.

To serve

Plate up the porridge, top with the yoghurt, peanut butter and raspberries. Sprinkle with quinoa pops.

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