Banana, Maple & Peanut Butter Baked Oatmeal

Just LOOK at that gooey banana-peanut-maple goodness…imagine waking up to that. Well, I can’t make you breakfast in bed (that would be a bit creepy), but I can give you the instructions as to how to make yourself breakfast in bed.

This recipe is super simple (as usual), and you can pick up the ingredients easily. Chia seeds are now available in Tescos, Asda- even Home Bargins. I got a massive bag for about £2 from the latter. You can omit them, but they swell up and give a really great cookie-dough-esque texture when combined with the banana. In baked oatmeal banana is amazing for adding sweetness and moisture, as well as providing one of your 5 a day, a bunch of potassium, and being crammed full of fibre. Combined with the oats, also rich in fibre, this breakfast will keep you full all morning long. Creamy peanut butter adds in a great source of fat, and the maple syrup acts as a wonderful background flavour to bring out the nuttiness. Delicious and down right good for you.

Have I managed to convince you to give this a go? Well, if I have keep on reading…

Ingredients (serves one)
1 ripe banana (you want to have little brown freckles all over the skin, and no green), cut into slices
1/2 cup oats
1tbsp peanut butter (smooth OR crunchy, either will work well. I always use Meridian, because its my die-hard favourite)
1tbsp pure maple syrup (I used Clarkes, because I stole it from my brother’s pancake making stock, and that’s his favourite)
1/2tsp baking powder
1/2-1tsp cinnamon (I used 1tsp, but use a lot of cinnamon in my cooking. If you aren’t used to adding this in then go for 1/2tsp)
1/2 cup plant based milk (I opted for a coconut-rice milk as its my favourite, but feel free to use almond, cashew, oat, straight up rice milk- even cows milk if that’s what you have. I mean, use unicorn milk if you can get it)
1tsp chia seeds (or, if omitting this, reduce the milk by 1-2tbsp)

Method

  1. Preheat the oven to 190*c (that’s for a fan oven; for a normal oven heat it to 200*c), and grease an ovenproof dish (I used some cooking spray to do this, as its what we have a home)
  2. In a bowl combine all but half of the banana, and mix together thoroughly. Mash the banana a little, but make sure you leave some decent chunkage. Pour into the oven proof dish.
  3. Use the remaining banana slices to decorate the top of your oatmeal; this caramelises slightly in the heat of the oven, and makes this oatmeal taste just that bit better. Plus the fact, it looks, y’know, fancy.
  4. Whack it into the oven for 25 minutes, until risen and golden brown, before removing from the oven and allowing to cool for 3-5 minutes, thus avoiding any burnt-mouth disasters.  Enjoy!
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