PB&J porridge

Mash ½ banana and put in a medium saucepan over a low heat with 150ml whole milk, 60g jumbo oats, 150ml water and a pinch of salt. Cook until the oats begin to soften, then swirl through 1½ tbsp crunchy peanut butter and continue to cook until the oats are soft and to your desired consistency.

Meanwhile, in a separate saucepan combine 1 tsp maple syrup, 1 tsp vanilla extract and 100g frozen raspberries over a low heat. Cook until the raspberries have broken down, gently mashing with the back of a fork (about 2-3 minutes).

Divide the porridge between 2 bowls and top with the remaining ½ banana, sliced, the raspberry compote and a sprinkling of chopped, toasted peanuts.