Description
A delicious, cake-like breakfast made by blending oats into a smooth batter, baking them, and topping with creamy peanut butter and melted chocolate. This recipe is easy, nutritious, and tastes like dessert for breakfast!
Ingredients
Scale
For the Crust:
- For the oat base:
- 1 cup rolled oats
- 1 ripe banana
- 1/2 cup milk (dairy or plant-based)
- 1 egg (or flax egg for vegan)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- For toppings:
- 2 tbsp peanut butter
- 1 tbsp chocolate chips
- Optional extras:
- 1/2 tsp cinnamon
- 1 tbsp cocoa powder for chocolate version
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and grease a small oven-safe ramekin or baking dish.
- Add all oat base ingredients to a blender and blend until completely smooth, about 30-45 seconds.
- Pour the batter into the prepared dish. If using, swirl in cocoa powder or cinnamon at this stage.
- Bake for 20-25 minutes until the center is set and edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes.
- Top with peanut butter and chocolate chips while still warm so the chocolate melts slightly.
- Enjoy immediately with a spoon straight from the baking dish!
Notes
For a protein boost, add 1 scoop of vanilla protein powder to the blender. The baked oats will keep in the refrigerator for 2 days – reheat before serving. For a vegan version, use a flax egg and dairy-free chocolate chips.