Peanut Butter And Banana Porridge With Sorghum Brittle Recipe

Corn Thins share four healthy and delicious recipes for summer

The ancient grains in Corn Thins pop like popcorn to make a delicious crispbread with an enticing texture and a moreish grain/nutty taste. Being gluten-free and non-GMO, they are the ideal crispbread to have with your favourite toppings. Available in Woolworths.

Peanut Butter & Banana Porridge with Ancient Grains Brittle

Makes: 4


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Coconut Yoghurt, Dragon Fruit, Strawberries & Blueberries

Makes: 1

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Baby Spinach, Goat’s Cheese, Strawberry, Pecan & Balsamic Glaze

Makes: 1

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Corn Thins share four healthy and delicious recipes for summer

By: The WellBeing Team

Our sponsor’s Corn Thins share four healthy and delicious recipes for summer. Try them out today!



Prep time

Cook time



  • Ancient Grains brittle
  • 6 Whole Grain Thins™ Ancient Grains slices, crushed
  • ⅛ tsp bicarbonate of soda
  • ½ tsp sea salt flakes
  • 110g caster sugar
  • 60g glucose syrup
  • 30g butter

  • Porridge
  • 2 cups gluten-free quick oats
  • 2½ cups milk, plus extra to serve
  • 3 bananas, peeled & chopped
  • 4 tbsp peanut butter


  • To make Ancient Grains brittle combine crushed Ancient Grains slices with bicarb and salt. Stir sugar, glucose, butter and 30mL water in saucepan over medium-high heat until sugar dissolves, then bring mixture to the boil and cook to 150°C. Add crushed Ancient Grains mixture, quickly mix (it will foam) then spread on baking paper. Cool completely then break into pieces.
  • To cook porridge, combine oats and milk in large saucepan and cook according to packet instructions.
  • Divide porridge between four bowls. Swirl 1 tbsp peanut butter through each bowl of porridge then top with banana and crushed Ancient Grains brittle.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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