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Makes 3
Prep Time 10 minutes
Cook Time 15-20 minutes
Easy
Ingredients
¾ cup rolled oats*
¼ tsp Gregg's Ground Cinnamon
½ tsp baking powder
2 Tbsp maple syrup
1 tsp vanilla essence
½ cup mashed ripe banana (1 med banana)
2 Tbsp crunchy peanut butter
½ cup almond milk
1 egg (size 7)
To Serve: Fresh banana slices
Fresh blueberries
Maple syrup
Yogurt (dairy free)
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Pre-heat oven to 180°C (fan assisted). Put rolled oats, Gregg's Ground Cinnamon and baking powder into a mixing bowl. Step 2
Whisk together maple syrup, vanilla extract, banana, crunchy peanut butter, milk, and egg. Pour into the oats and stir to mix. Step 3
Pour into lightly greased ramekins (1 cup capacity). Bake for 20-25 minutes, until tops are lightly golden and spring back when lightly touched. Serve warm with your favourite toppings - fresh banana slices or fresh blueberries, a drizzle of maple syrup or a dollop of yoghurt. Tips
Mixture can be made in advance, covered and refrigerated for 2 days (during this time the banana may discolour), so making fresh is best.
Swap It Out
Replace milk with soy milk or other milk of your choice.
Replace the maple syrup with date syrup or honey.
Serve with fresh berries in place of the ba slices.
What do I need?
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1
¾ cup rolled oats*
2
¼ tsp Gregg's Ground Cinnamon
3
½ tsp baking powder
4
2 Tbsp maple syrup
5
1 tsp vanilla essence
6
½ cup mashed ripe banana (1 med banana)
7
2 Tbsp crunchy peanut butter
8
½ cup almond milk
9
1 egg (size 7)
10
Fresh banana slices
11
Fresh blueberries
12
Maple syrup
13
Yogurt (dairy free)
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