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Ingredients

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.

RECIPE TIPS

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Recipe from Good Food magazine, January 2018

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