Pap with pasteurised yoghurt, banana and oats

Name: Pap with pasteurised yoghurt, banana and oats
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 portions

Smooth pap layered with pasteurised yoghurt, oats and banana. A calcium-containing breakfast with protein and fibre, gentle enough for a small appetite.

Prep: 10 min
Cook: 10 min
Total: 20 min
Portions: 2

Easy
Pregnancy
Quick and easy
Calcium-containing
Fibre-rich
Vegetarian

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Dairy-free alternative: use fortified soya yoghurt instead of pasteurised plain yoghurt
Gluten-free alternative: use extra pap instead of rolled oats

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

Step 1. Loosen the pap paste with a little cool water until smooth.
Step 2. Pour on the boiling water in a steady stream, stirring constantly until thick and fully cooked.
Step 3. Stir in the oats and leave for 3–4 minutes to soften.
Step 4. Allow to cool slightly, then top with the pasteurised yoghurt and banana.
Step 5. Scatter over the groundnuts if using, and serve in small bowls.

Allergens for your selection

Contains: Milk
Contains: Cereals containing gluten
Contains: Peanuts

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety

Wash all fruit, vegetables and leafy greens thoroughly in clean water before use.
Cook meat, chicken, fish and eggs thoroughly — no pink meat, no runny egg yolk or white.
Keep raw meat, chicken and fish away from cooked food, and use separate boards, knives and plates.
Cool leftovers quickly, refrigerate where power allows, and reheat once until piping hot throughout. If you cannot refrigerate safely, cook only what you will eat.
Use pasteurised milk and dairy products, and avoid raw or undercooked foods during pregnancy.
No meal can be described as completely risk-free. Guidance can differ — follow current Nigerian maternal-health advice or the advice of your midwife, doctor or antenatal clinic.
Dairy here is pasteurised and used in sensible portions. A single recipe does not meet all of the calcium needed in pregnancy; aim for a varied diet across the day, using local alternatives such as tinned fish with soft bones, ugu and other green leaves, or groundnuts where dairy is not available.
Groundnuts are used in moderate amounts. Leave them out if you have a nut or peanut allergy. Eating groundnuts in pregnancy is not a way of preventing allergy in your baby.

Allergens

Contains: Milk
Contains: Cereals containing gluten
Contains: Peanuts

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Sources

Food-based dietary guidelines for Nigeria — Federal Ministry of Health, Nigeria and FAO, reviewed 4 September 2026
Food safety and applied nutrition — National Agency for Food and Drug Administration and Control (NAFDAC), reviewed 4 September 2026
WHO recommendations on antenatal care for a positive pregnancy experience — World Health Organization, reviewed 4 September 2026