- Protein
- About 21 g of protein a portion
- Calories
- About 325 kcal a portion
- Makes
- Makes 1 portion
- Time
- 10 minutes
- Good for
- Quick
- Mild flavours
- Vegetarian
Ingredients
- 35 g porridge oats
- 200 ml semi-skimmed milk
- 100 g 0% fat Greek-style yoghurt
- Half a small banana, sliced, about 50 g
- A pinch of ground cinnamon (optional)
Method
- Put the oats and milk in a small pan over a medium heat and bring to a gentle simmer, stirring.
- Cook for 4 to 5 minutes, stirring often, until thick and creamy. Take the pan off the heat and leave it for a minute.
- Stir in half the yoghurt. Spoon into a bowl and top with the banana, the rest of the yoghurt and the cinnamon if you like it.
About the figures
The protein and calorie figures are worked out from the UK food composition tables (McCance and Widdowson's, 2021) and typical supermarket labels, so they are a guide rather than an exact count. The brands you buy may differ a little.
The figures use strained Greek-style yoghurt with about 10 g of protein in 100 g. Some yoghurts sold as Greek style have about half that, so check the label.
If you have a food allergy, check the labels of what you buy. Recipes marked vegetarian contain no meat or fish; if you need them to be vegetarian, check the cheese says it is suitable.
Cook chicken until there is no pink meat left, eat leftovers within 2 days, and reheat them only once, until steaming hot all the way through.