Baked Oats with Chocolate Chips
1 standard portion
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 50 ml milk ((£0.50))
- 50 g porridge oats ((£0.75/10)=(£0.07))
- 1 ripe banana ((£0.20))
- 1 egg ((£0.81/6)=(£0.14))
- 25 g chocolate chips ((£0.50))
- 1 tbsp honey
- ½ tbsp peanut butter
- ½ tsp baking powder
- ½ tsp rapeseed oil
Method
- Combine the oats, milk, banana, egg, honey and baking powder in a blender until smooth.
- Lightly grease a small ramekin with rapeseed oil and pour in half of the blended mix. Add a dollop of peanut butter in the centre and a small sprinkle of chocolate chips.
- Then, add the remaining contents of the blender and scatter some more chocolate chips on top. Pop in the oven for 15 minutes and enjoy!
- Note: Oven time will be dependent on your dish size. I used a shallow round ramekin (6 cm diameter), the cook time was 15 minutes. If you have a deeper ramekin that’s smaller in width, up the cook time to 20 minutes. Just like a cake, you’ll know it’s ready when you pierce the centre of the baked oats with a knife and it comes out clean.