Monday, 10 March 2014

Baked banana and peanut butter oats

For me breakfast is definitely not a hurried bowl of cereal, as I am hungry by 10am. It needs to be something substantial and just as importantly tasty. Oats feature heavily in many of my breakfasts, porridge and overnight oats being the main two to date.

Here I present to you baked oats.The prep takes 2 minutes and while they are in the oven for 30 minutes it is perfectly easy to shower, dress and get ready for the day ahead, then voila a warm soothing comforting breakfast.

I urge you to give them a try, the top is baked golden, like some sort of flapjack/cookie and the underneath is warm and soft, like a hug in a bowl.

Baked banana and peanut butter oats

serves 1

1/2 small banana (eat the rest while you wait!)
30g oats
55ml almond milk 
teaspoon smooth peanut butter
spash vanilla extract 
pinch cinnamon  (optional)

Preheat the oven to 180C/160C FAN. Mash the banana and then mix in all the other ingredients, just till combined. Spoon into a ramekin, or individual casserole dish.

Bake in the preheated oven for 30-35 minutes until golden, then dig in whilst warm!

A few notes. I used almond milk as I cannot have dairy and besides which it is yummy, feel free to use other milk. I do not like my breakfast too sweet. I find the banana and vanilla make it sweet enough. If you like things a little sweeter, try a teapsoon of maple syrup, agave nectar or brown sugar added to the mixture before baking.

The ramekin will look crusty and scary when you have finished eating, but adding boiling water to the pot and leaving for an hour will allow you to simply wipe it away.


  1. I love oats for breakfast but have never tried baking it - will definitely give this a go next time.

    1. I started to see the idea on some american blogs. This is my version based on what I had but different fruits, seeds and nuts all seem to be used!