If your kids are into porridge, I’ve got the recipe for you…

Baked Oatmeal, or as we Aussies like to call it, Baked Porridge.

My version is a banana and peanut butter baked porridge/oatmeal, and I tell you, love, the flavours in this are ALL good.

I have been making this recipe for years and years, my kids would call it breakfast cake because it goes ‘solid’ when cold, making it all the easier to cut a piece and handball it onto a plate.

I top it with yoghurt and some maple, and I tell you, if it’s good enough for them, it’s GREAT for me. I LOVEEE this porridge, I often have it for dessert.

I really try and have my guys eat a high-protein brekkie.
Their moods are better.
They can concentrate well.
They aren’t coming at me for snacks 30-mins later.
And well, I adore that in their growing bodies, they have PROTEIN in them.

⭐ I wrote an eBook FULL of high-protein brekkies for the family, grab a copy here: https://members.staceyclare.com/offers/EeJkqQJs/checkout

Peanut Butter & Banana Porridge Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Total Time: 40 minutes

Ingredients

Units USM Scale 1x2x3x

• 2 cups of milk
• 2 eggs
• 1/4 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)

Instructions

1. Pre-heat your oven to 180 and lightly grease a small casserole dish.
2. Whisk the milk, eggs, maple syrup and vanilla together until well combined. Then stir in the peanut butter oats and cubes of butter.
3. 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.
4. 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.

Notes

Don’t be surprised if you don’t eat lunch until 2p.m after having these oats, peanut butter and eggs for breakfast. It really fills you up! And if you’re catering 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: But GF oats or sub them for rice or quinoa oats

• Author: Stacey Clare
• Prep Time: 10 minutes
• Cook Time: 30 minutes

Find it online: https://www.staceyclare.com/recipe/porridge-bake/