If you’re in the market for a recipe that adds a few hundred extra calories to a breakfast staple for no reason other than a fondness for deliciousness, you have come to the right place.

I’ve been eating this for breakfast almost every day for just over a month. The biscuits give it a cakey consistency that is either going to be very much up your street or make you hate me a little bit. Please do keep me posted.

The peanut butter in conjunction with the seeds and oats make this a proper slow release energy, full until at least 11-11.30am breakfast situation. (I’m not gonna say full until lunchtime because I don’t believe that anyone is ever truly full until lunch, they’re just resisting the urge to have a Kit Kat at elevenses, which is entirely different.)

The closest comparison I can give this is to the Dorset Cereals gingerbread porridge sachets – if you like those, you’ll have a lot of time for this.

Serves 1:

1/2 cup porridge oats

1/2 cup soya milk

1/2 cup water

1 heaped tbsp peanut butter

4 biscoff biscuits

Small handful mixed seeds

Pinch of salt, pinch of cinnamon

Combine all ingredients in a saucepan, put on a low heat and cook for a few minutes, stirring all the time, until thickened.

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