Raspberry Ripple Pink Porridge

Ever since Valentine's Day we've come over all pink. No we're not blushing, but this porridge bowl sure is. Join the pink party and try out the recipe.

50g Amisa Organic Gluten Free Porridge Oats

250ml organic almond milk (we like Plenish)

50g fresh raspberries

1 banana, sliced

1 tbsp peanut butter

1 tsp chia seeds

  1. First, heat the oats and almond milk in a pan over a medium heat. Cook for 5 minutes until thick and creamy.
  2. While the porridge is cooking, mash all but a few of the raspberries with a fork in a small bowl.
  3. Once the porridge is cooked, pour into a bowl and add the mashed raspberries. Stir, until not quite completely combined to create a raspberry ripple effect. Add the remaining whole raspberries and stir in too.
  4. Top with a spoonful of peanut butter, the sliced banana and a sprinkling of chia seeds. Enjoy!


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