Creamy banana porridge with mish-mash raspberries

Ingredients

• 200g porridge oats, high-fibre
• 300ml semi-skimmed milk
• 750ml cold water
• 2 bananas (medium)
• 200g frozen raspberries, thawed
• 4 tbsp Greek style yoghurt (low-fat)

Method

1. Put the porridge oats into a saucepan with the milk and water. Heat, stirring constantly, until the porridge thickens. Reduce the heat and simmer for 3 to 4 minutes, stirring often.
2. Meanwhile, mash the bananas in a bowl using a fork. Stir half into the porridge. Add the raspberries (or thawed frozen summer berries) to the rest of the banana and squash them a little with the fork.
3. Share the porridge between warm bowls and top each portion with the yoghurt and the raspberry mixture.