Despite this having quite a number of ingredients it really is quick and simple to make. It only takes 10 minutes to prep and then you have 4 breakfasts all ready and waiting.
For those of you who don’t have time to sit down to eat in the mornings this is ideal as it can just be popped into a tupperware and eaten at your desk or even in the car!
The good news is this is really filling with slow release oats, plenty of fruit and some protein from the eggs so should easily keep you full until lunchtime and ward off those hunger pangs…. or it could even make a great dessert.
Prep time: 10 minutes. Cooking time: 50 minutes.
Ingredients: serves 4 -5
Coconut oil for greasing
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp vanilla extract
2 tbsp. peanut butter (any nut butter will work equally as well)
2 tsp. honey (I have started making this without any honey at all and it still tastes as good)
2 eggs, beaten
220ml almond milk
2 bananas – 1 mashed and the other sliced for the top
150g frozen berries plus extra for decoration
flaked almonds to garnish
Preheat oven to 200 degrees / 180 fan/ gas mark 6.
Grease a large casserole dish with coconut oil.
Combine the oats with the cinnamon and the baking powder in a large mixing bowl.
Then add the rest of the ingredients – vanilla extract, peanut butter, honey, eggs, milk, mashed banana and frozen berries.
Combine thoroughly and transfer into the casserole dish.
Decorate the top with sliced banana and the additional berries plus a sprinkling of flaked almonds.
Bake in the oven for 50 minutes until the top is golden brown and a skewer comes out dry.
Remove from oven and leave to cool for 10 minutes before cutting.