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Nutrition: per serving

  • kcal259
  • fat5g
    low
  • saturates2g
  • carbs42g
  • sugars20g
  • fibre4g
  • protein9g
  • salt0.2g

Method

  • step 1

    Put the oats, cocoa and vanilla in a large bowl and pour over 800ml – 1 litre cold water (depending how thick you like your porridge). Cover the bowl and leave to soak overnight.

  • step 2

    The next morning, tip the contents into a saucepan with the chopped banana. Cook over a medium heat for 15 mins, stirring frequently, until the oats are cooked.

  • step 3

    Put half of the mixture in the fridge for the next day. Spoon the rest into two bowls, swirl in 1 pot yogurt and slice over a banana (save the other pot and banana for the next morning). Warm through with a splash of milk to reheat.

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Recipe from Good Food magazine, January 2018

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