Preparation
Put all the ingredients except the almond/soy milk in a saucepan. Heat over medium heat for 5 minutes while stirring regularly.
Turn off the heat and stir in the almond/soy milk so that the porridge has a creamy consistency.
Pour the porridge into a bowl.
Arrange your sliced banana, blueberries and the tablespoon of peanut butter.
Finish by crumbling the Sigdal Breakfast Crunch.
Copyright photo: Pernille Thyrring