Banana Bread Baked Oats

Method

1. Preheat the oven to 180°C for 10 min. Rub the inside of individual ovenproof dishes (ramekins) with butter.

   Add in this stepButter, for greasing 1 tsp

   oven

2. Cut 4 or 5 thin rounds from each banana and set them aside for the top. Put the rest of the bananas in a blender with the oats, eggs, milk, three quarters of the maple syrup, baking powder, cinnamon, vanilla and salt, and blend for 30 seconds to 1 minute until the oats are barely visible. No blender? Mash the bananas finely with a fork, stir in everything else and leave it for 10 minutes so the oats soften.

   Add in this stepVery ripe bananas 2Rolled oats 90 gEggs 2Milk (or oat milk) 120 mlMaple syrup (or honey; some for drizzling) 1½ tbspBaking powder 1 tspGround cinnamon ½ tspVanilla extract ½ tspSalt 1 pinch

3. Divide the batter between 2 × 10 cm dishes, filling them three quarters full so they do not overflow. Top with the banana slices, walnuts and chocolate and press them in lightly.

   Add in this stepWalnuts, roughly chopped 20 gDark chocolate, roughly chopped 20 g

4. Set the dishes on a baking tray and bake in the oven at 180°C for 22 min. They are done when the edges are puffed and golden and the centre springs back lightly when pressed. A few moist crumbs on a skewer are fine, but if runny batter clings to it, bake for 3 minutes more.

   oven

5. Let them settle for 3 min (the dishes are very hot, so use oven gloves), then top each with a spoonful of Greek yoghurt and the remaining maple syrup and eat warm with a spoon.

   Add in this stepGreek yoghurt 4 tbspMaple syrup (or honey; some for drizzling) ½ tbsp