Peanut Butter Baked Oats
Ingredients
- 50g (half a cup) oats (gluten free if required)
- 1 tbsp mashed banana
- 2 tbsp yoghurt (I use dairy free)
- 1 tbsp peanut butter. I used Choc Chip Swirl from @skippybrand
- 1/2 tsp baking powder (gluten free if required)
- 3 tbsp boiling water
- 1 tbsp sweetener
Preparation
Pre-heat the oven to 200C/400F/gas mark 6
Put boiling water and oats in a bowl, stir with a spoon and leave for a couple of minutes to thicken
Mash the banana with a fork or pop in the microwave for 30 seconds so it goes mushy
Add all of the other ingredients into the bowl and stir with a spoon including the banana
Pour the mixture into a small, shallow oven-proof dish lined with baking parchment paper
Bake in the oven for around 30 minutes or until cooked in the middle
Serve on its own or with additional yoghurt and peanut butter. It can be eaten straight away or the following day cold or warmed up
Storage
For eating the next day, wrap it up in cling film, foil or store in an airtight container
For eating any later, cover and store in the fridge
It can also be frozen if wrapped up. Leave to defrost on the kitchen side or microwave until hot
