Banana and peanut butter porridge

Ingredients for 1 serving

Weigh oats dry, banana after peeling and peanut butter as sold. Use 300 ml water for cooking, which adds no energy or protein. Milk, honey, seeds and extra nuts are not included.

Method

1. Add 40 g dry rolled oats and 300 ml water to a small saucepan. Bring to a gentle boil, then simmer for about 5 minutes, stirring regularly, or follow the instructions on your oat packet.
2. Peel the banana and weigh 100 g of the edible fruit. Slice it into coins. Stir the peanut butter in its jar if the oil has separated, then weigh 20 g.
3. When the oats are soft, remove the pan from the heat. Add a little more water if you prefer a looser texture. Transfer all the porridge to a bowl.
4. Add the banana slices and swirl the weighed peanut butter through the warm oats. Serve the full amount as one portion. Count milk, honey or any additional toppings separately.

How we calculated it

Ingredient energy = weight in grams × kcal per 100 g ÷ 100. The sum covers the whole recipe, which makes one serving. Card energy is rounded to 10 kcal and protein to a whole gram.

356.20 kcal → ≈ 360 kcal · 10.90 g → 11 g

Reference values per 100 g: Quaker Traditional Rolled Oats 374 kcal/11 g protein; Matvaretabellen raw banana 88 kcal/1.1 g; Pip & Nut smooth peanut butter 593 kcal/27 g. Energy = 40×374/100 + 100×88/100 + 20×593/100 = 356.2 kcal. Protein = 40×11/100 + 100×1.1/100 + 20×27/100 = 10.9 g. The full recipe makes one serving. We round the card to 360 kcal and 11 g protein. Peanut butter variants differ: use the nutrition panel on your own jar if it differs from this reference. This is an ingredient calculation, not an Elite photo-analysis result.