Ingredients

Method

For the oatmeal bake:
• 90 g rolled oats
• 45 g flaked almonds
• 1 t baking powder
• 1 t ground cinnamon
• ½ t ground allspice
• a pinch flaked sea salt
• 1 cup full-cream milk
• 1½ medium bananas, mashed
• 4 t butter, melted
• 2 T honey
• 1 t vanilla extract
For the topping:
• 2½ bananas, halved lengthways
• 1 T honey
• 1 T coconut sugar
Serve with:
• 1 cup full-cream milk, warmed
• 1 t ground cinnamon, for sprinkling (optional)

Method

Ingredients

1. Preheat the oven to 180°C and lightly grease a 25 x 15 cm casserole dish with cooking spray.

2. Place the oats, almonds, baking powder, cinnamon, allspice and salt in a large bowl. Mix and make a well in the centre.

3. In a jug, whisk the milk, mashed bananas, butter, honey and vanilla extract together until combined. Pour into the dry ingredients and mix well. Pour the mixture into the prepared baking dish and bake for 5 minutes, or until slightly set.

4. Remove from the oven and arrange the halved bananas on top, drizzle with honey and sprinkle with the coconut sugar.

5. Bake for a further 15 minutes until the topping is puffy, baked, and the honey and sugar on the banana have slightly caramelised. Cool slightly and cut into 4–6 portions. Sprinkle with cinnamon, if using, and serve with warm milk.

Cook's note: The recipe can be halved. When I bake this batch I wrap any leftovers (still in the dish) tightly and store in the fridge for up to a week. Reheat in the oven at 200°C for about 10 minutes until warm. Alternatively, heat in the microwave for a few seconds until warm. You can add more toasted nuts or toasted almonds for more crunch.

This is an extract from Let’s Cook – Delicious Yet Nutritious Easy Meals and Treats for Kids by Siba Mtongana. Buy it online and at good bookstores for R290.

Find more breakfast recipes here.

Photographs: Zhann Solomons
Production: Siba Mtongana and Brita Du Plessis