Breakfast · British

Banana bread baked oats

Name: Banana bread baked oats
Total time: 60 min
Yield: 4
Cuisine: British
Ingredients: 3 Bananas; 2 Eggs; 400ml Semi-skimmed milk; 2 tbsp Clear honey; 200g Porridge oats; 1 tsp Baking powder; 1 tsp Ground cinnamon; 50g Mixed nuts

Banana bread in all but name, with enough oats in it to count as breakfast.

Start to finish: 1 hr
Hands-on: 17 min
In the fridge: 4 days
Freezes: Yes

VegetarianContains gluten, dairy, eggs, nuts

Ingredients

4 portions

3Bananas
2Eggs
400mlSemi-skimmed milk
2 tbspClear honey
200gPorridge oats
1 tspBaking powder
1 tspGround cinnamon
50gMixed nuts

Plus salt, pepper and water.

Method

1
Heat the oven to 190C (170C fan) and line a 20cm square baking dish with baking paper.
2
Mash two of the bananas in a large bowl. Whisk in the eggs, milk and honey, then stir in the oats, baking powder, cinnamon and a pinch of salt.
3
Pour into the dish. Slice the last banana in half lengthways and lay it on top, cut side up. Roughly chop the nuts and scatter them over.
4
Bake for 30 minutes, until golden and just firm in the middle.
30 min, mostly hands-off
5
Leave to cool in the dish for at least 15 minutes, then cut into eight squares. Box up once completely cold.
15 min, mostly hands-off

On the day

Two squares each. Eat cold, or warm them in the microwave for 40 seconds. A splash of cold milk over the top is very good. Defrost frozen squares overnight in the fridge.

Cook’s tip

The spottier the bananas, the sweeter this gets. The black ones sulking in the fruit bowl are ideal.