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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)
Fresh banana slices
Yogurt (dairy free)
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How do I make it ?
Pre-heat oven to 180°C (fan assisted). Put rolled oats, Gregg’s Ground Cinnamon and baking powder into a mixing bowl.
Whisk together maple syrup, vanilla extract, banana, crunchy peanut butter, milk, and egg. Pour into the oats and stir to mix.
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.
Kraft Kitchen 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 banana slices.