If you’re anything like me, making a big batch of brekkie one morning and re-using it for a few days is always a winning formula. I’m all for making mornings easier, but I do have a non-negotiable, and that’s making sure we all have a really good brekkie.
The kids need it, and boy do I need it. It’s what keeps me going.
So I’ll often make this peanut butter and banana porridge bake up the night before and pop it in the fridge or quickly pull it together the morning of and whack it in the oven while I head for a shower and get the kidlets ready for the day.
It’s possibly my favourite recipes from my eBook ‘Quick & Healthy Breakfasts’. There’s 60 more of these game-changing recipes in the book. Pop over here and grab a copy.
Peanut butter and banana porridge bake
SERVES 6 | PREP 10 MINS | COOK 30 MINS
- 2 cups of milk
- 2 eggs
- ¼ cup maple syrup (optional)
- 1 teaspoon vanilla powder
- 3 tablespoons butter, cubed
- 1/4 cup peanut butter
- 2 cups whole oats
- 2 bananas
- 1/2 cup nut meal, I use pecan
Pre-heat your oven to 180 and lightly grease a small casserole dish.
Whisk the milk, eggs, maple syrup and vanilla together until well combined. Then stir in the peanut butter oats and cubes of butter.
Add the mixture in to the casserole dish and mash the two bananas into the top of the oats and sprinkle with the nut meal. Bake in the oven for 30 minutes until ‘set’ to the touch and the bananas are lovely and caramalised.
Great served with yoghurt, coconut cream and toasted nuts. And I especially love letting it go cold and slicing it up in to a ‘breakfast cake’ for morning tea.
Tweaking for an allergy?
Egg free: Use 2 tbsp chia seeds and ¼ cup water. Stir together and allow to sit for a few minutes before it thickens. Then stir it through the oats
Nut free: Sub for seed butter and up the vanilla
Dairy free: Use your own non-dairy milk alternative and leave off the butter
Fructose free: Leave the bananas off and sub the maple syrup for rice malt syrup
Wheat free: Buy GF oats or sub them for rice or quinoa oats