Baked oatmeal is a delicious winter breakfast. When it just comes out of the oven, it has something of a warm cake, but – thanks to the oatmeal flakes – just a bit more nutritious.
For 6 people
- 3 ripe bananas
- 1 egg
- 3 tablespoons peanut butter
- 3 tablespoons caster sugar
- 1 teaspoon vanilla sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 4 tablespoons of biscuit spices
- 2 tablespoons cocoa powder
- ½ liter plant-based milk
- 300 grams oat flakes
- 2 tablespoons peanut butter as topping
- Coconut oil to grease the baking dish
- (Vegetable) Yogurt or (vegetable) milk for the side (optional)
An added benefit of baked oatmeal is that you can store it in the fridge for 3 days. Ideal for making a larger portion on Sunday evening and not having to think for a second about what you will have for breakfast on Monday, Tuesday and Wednesday.
All you have to do is scoop it out, add a spoonful of yogurt (or some milk) and serve it up.
How to make baked oatmeal
Preheat the oven to 180 degrees (fan).
Place all ingredients in a large bowl, mix briefly with a tablespoon and mix briefly with an immersion blender until a homogeneous mass.
Grease a baking dish with coconut oil and pour the mixture into the baking dish. Drizzle over the extra peanut butter. Is this not running enough? Then briefly heat the peanut butter in the microwave.
Place in a preheated oven for 30 minutes.
Serve warm with a little yogurt or spoon it into a small bowl and drizzle a little milk over it.
Source: Culy by culy.nl
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