Baked oatmeal is a wonderful winter breakfast. If it has just come out of the oven, it looks like a warm cake, but – thanks to the oatmeal flakes – just a bit more nutritious.
For 6 people
- 3 ripe bananas
- 1 egg
- 3 tablespoons of peanut butter
- 3 tablespoons of bastard sugar
- 1 teaspoon vanilla sugar
- ½ teaspoon of salt
- 1 teaspoon of baking powder
- ½ teaspoon of cinnamon
- 4 tablespoons of biscuit spices
- 2 tablespoons of cocoa powder
- ½ liter of vegetable milk
- 300 grams of oat flakes
- 2 tablespoons peanut butter for topping
- Coconut oil for greasing the baking dish
- (Vegetable) yogurt or (vegetable) milk for the side (optional)
An added benefit of baked oatmeal is that you can keep it in the fridge for three days. Ideal for making a larger portion on a Sunday evening and not having to think for a second about what to eat on Monday, Tuesday and Wednesday.
All you have to do is scoop it out, add a spoonful of yogurt (or some milk) and you’re done.
This is how you make baked oatmeal
Preheat the oven to 180 degrees (hot air).
Put all ingredients in a large bowl, mix briefly with a tablespoon and mix briefly with a hand blender to form a whole.
Grease a baking dish with coconut oil and pour the mixture into the baking dish. Drizzle the extra peanut butter on top. Isn’t this running enough? Then heat the peanut butter briefly in the microwave.
Place in a preheated oven for 30 minutes.
Serve warm with a little yogurt or scoop it into a bowl and splash a little milk over it.
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