• 100ml whole milk
  • 75g porridge oats
  • 1 small banana, mashed (approx. 80g)
  • 8 raspberries, squished to a pulp
  • 200g Greek-style natural yogurt


  1. 1

    Add the oats and milk to a small bowl, stir and then leave to soak for 5 minutes. Stir the mashed banana and raspberries through until combined. 

  2. 2

    Line a 19cm by 13cm microwaveable dish with baking paper and pour in the mixture, spreading out so it's even. Microwave on high for 3 minutes until firm. Leave to cool, then cut into fingers and serve with the yogurt to dip into.

Also in these Scrapbooks

Back to top