Peanut butter, banana & agave porridge

Instructions

1. Put 30g porridge oats, 160ml skimmed milk, 1 tabslepoon peanut butter powder and ½ mashed banana in a small pan and set over a medium heat. Bring to the boil, then reduce the heat and cook, stirring, for 2-3 minutes until the oats are soft and the mixture is creamy.
2. Serve the cooked porridge topped with the remaining ½ banana, sliced, 1 tablespoon 0% fat natural Greek yogurt and 1 teaspoon agave syrup.