Always check the labels of the products you use.
Method
- 1
Combine. Put the oats, oat drink, water, 2 tsp maple syrup and salt in the pan. Starting everything cold lets the oats soften evenly as the liquid heats.
- 2
Simmer and stir. Bring to a simmer over medium-high heat, then turn to medium and cook for 4-7 min, stirring often, until the oats are tender and a spoon dragged through leaves a trail for a second or two. Stirring releases starch from the oats, which is what makes the porridge creamy.
- 3
Rest. Take the pan off the heat for 1 min; the porridge keeps thickening as it stands. Loosen with a splash of oat drink if it is thicker than you like.
- 4
Serve. Spoon into bowls and top with the banana, blueberries, a splash of oat drink and the remaining maple syrup.
Storage
Refrigerate leftovers covered up to 3 days. Reheat in a pan with a splash of oat drink or water, stirring, until steaming hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 0.8 g saturated fat per 100 g, 2.5% of energy (limits ≤ 1.5 g and ≤ 10%)
- Source of fibre: 2.3 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 124 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
12.3 g per serving
24.6 % of the 50 g daily maximum · 49.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan or large frying pan
- wooden spoon
- 2 bowls
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 358 kcal |
| Protein | 8.3 g |
| Carbohydrate | 67.5 g |
| of which sugars | 23.8 g |
| of which free sugars | 12.3 g |
| Fat | 7.2 g |
| of which saturates | 1 g |
| Fibre | 8.1 g |
| Salt | 0.52 g |
Protein per 100 kcal
2.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
