Raspberry Peanut Porridge

Easy13 November 2020
Raspberry Peanut Porridge

Preparation time:

Baking / Cooking time:

5 minutes
10 minutes

Porridge fans listen up - today we show you a recipe with raspberries and peanuts.

Ingredients for
1 tbsp.
Peanuts
1 Pinch
Salt
200 ml
Water
0.5
Banane
50 g
Raspberries (fresh or frozen)

Step 1/4

Mash banana with a fork and simmer with the oats, 2 tablespoons peanut butter, water and a pinch of salt for about 10 minutes. Stir again and again during this process.

Step 2/4

In the meantime, mash the raspberries with a fork.

Step 3/4

Finally, crack the peanuts.

Step 4/4

Serve the porridge with raspberries, the remaining peanut butter and chopped peanuts as a topping.

Matching products

Artemis hat einen Schal um, steht vor hellem Hintergrund und lächelt in die Kamera
Artemis Chodzinski

Working Student Social Media Marketing

Taking a quick food pic at the café, while moving the plates around to find the best natural lighting and perspective? For a person who lives for aesthetic food styling, that is simply undebatable! If she could, our content creator Artemis would turn nearly every cute visit to any vegan café into a huge food photography shoot, but of course she also doesn’t want to keep her friends and colleagues from digging into their cakes and coffees for too long. That’s why she reserves the more time consuming shoots for her home kitchen or the studio, where she creates super delicious and aesthetic recipe content for mainly the international Koro social channels.

Food and art also take up a huge part of Artemis’ personal life and she loves to share everything she creates and everything that excites her on her own Instagram and YouTube channel. Doesn’t matter if it’s illustrating, crocheting, cooking, baking or making and painting ceramics, name any creative project and Artemis is on board. And if then you have a soothing lofi-playlist running in the background and funny memes are exchanged in between as well, the absolute dream scenario for her has been achieved.

Read more about this author