Nutty Grilled Strawberry & Peanut Butter Porridge

Prep Time 10 min

Cuisine Breakfast

Use Within 2 days


  1. Start by toasting the & coconut flakes in a small, dry, non stick pan over a medium heat until golden.

  2. Preheat the grill to high and line with foil.

  3. Place the strawberries on the lined grill and grill until golden.

  4. Pop the mashed banana in the pan with the flakes, milk & flax.

  5. Stir over a low heat until thickened.

  6. Pour the porridge into a bowl, dollop on the yoghurt and plenty peanut butter, scatter over the grilled strawberries, toasted nuts and coconut.

  7. ​Sprinkle over the chopped chocolate and serve!



  • 8g macadamia nuts
  • 5g raw coconut flakes
  • 50g strawberries - tops removed and quartered
  • 1 piece of raw dark chocolate, finely chopped
  • 1 heaped spoonful of vanilla coconut yoghurt 
  • 2 heaped spoonful of Manílife Deep Roast Crunchy
  • 50g buckwheat flakes
  • ripe mashed banana
  • 200ml cashew nut milk
  • 1 tsp milled flaxseeds


Deep Roast™ Crunchy Peanut Butter - Tub

Deep Roast

Original Roast Crunchy Peanut Butter - Tub

Original Roast

Deep Roast™ Smooth Peanut Butter - Tub

Deep Roast