Energy-boosting baked peanut butter porridge

With revision and exams around the corner, monitoring my energy levels is more crucial than ever.  Being a final-year university student, four years of studying have finally shown light to the perfect balance for optimal performance/endurance during these grueling times.

Trying to live a student-friendly, health-conscious lifestyle can be difficult during the exam period, as my half-asleep peers are often found clutching cups of espresso and energy drinks as we queue for the library to open; I must admit, I am guilty of this too at times.  In a bid to save money for summer travels and live a chemical-free life, I turn to an old favourite, energy-boosting food for my fuel: peanuts.

Peanuts contain essential proteins, unsaturated fats and fibre to help maintain a varied and balanced diet.  For those not exercising a paleo diet, peanut butter is an amazing fix-me-up or fuel.  Peanuts are legumes, which are normally considered to have difficulties when digested by the body.  However, using high-quality brands will ensure they are excellent alternatives to animal protein products as they tend to be cholesterol-free and are lower in saturated fats, too.

Choosing brands which contain no palm oil or sugar added is recommended to reap in the health benefits, as well as for ethical reasons.   I personally go for Meridian Smooth Peanut Butter as it contains 100% peanuts.  My favourite pairings with PB include apple, banana, chocolate, jam, and celery sticks, as well as using it in some savoury dishes such as curries and stir fries.

The peanut butter baked porridge is an embodiment of my favourite thing about breakfast: a warm bowl of oats that I can eat with a banana.  A perfect morning fuel, the oats used are essentially ‘overnight oats’, softened for easy digestion.  Bake in the oven as you get ready and tuck in with your favourite toppings.


Baked peanut butter porridge

Serves 1


1/2 cup oats (GF/whole rolled, as required)

2 tsp chia seeds

1 tbsp 100% natural peanut butter

1/2 cup unsweetened almond milk

1/2 cup water

1 tsp ground cinnamon


1.  Place the oats, seeds, cinnamon and peanut butter in a jar.

2.  Add the water and almond milk.  Stir carefully and well.

3.  Place a lid on the jar and leave the oats and chia seeds to soak 5 hours-overnight.  Stir a couple of times to ensure it is well-mixed.

4.  Pre-heat the oven to 180 degrees.

5.  In a ramekin or oven-safe dish, pour the overnight oats mixture, ensuring it is well-combined.

6.  Bake in the oven for 25-30 minutes or until the top has firmed and is a golden brown colour.

7.  Serve with your choice of toppings.


Admittedly, I have used the grill a few times when I have been rather lazy.

Julia | themorningbowl.  Follow me on Instagram: @themorningbowl.


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