Chunky Monkey Baked Porridge

This is possibly my favourite ever baked porridge. It is childishly simple, which is probably why I like it so much: the classic sweet and fatty flavours of peanut butter and banana are a heavenly match. When I make this for breakfast I feel like I’m having dessert first thing in the morning – and yet it’s healthy! Can’t beat that 😉 

And I know Emma‘s excited about this one, so I had to share it pronto.

As you may know I currently don’t have a laptop anymore. My laptop crashed and I now have to work from uni computers, which means I don’t have access to a lot of my photos. I had many more pictures of this recipe but I can’t show them to you, sorry! Above is what the chunky monkey recipe looks like (top left), and with added blueberries (top right). The bottom image on the collage is my Apple Pie Baked Porridge. Click here for my Pecan Pumpkin Pie Baked Porridge.
Chunky Monkey Baked Porridge

50g (1/2 cup) porridge oats
200ml (just over 3/4 cup) of half water, half almond milk
1 banana, sliced
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1-2 tsp chunky peanut butter

Pre-heat the oven to 180C (356F). 

In an oven-proof bowl, combine the milk, water, spices and oats. Let the mixture stand so the oats can absorb the liquid whilst you prepare the toppings.

Slice the banana and place the slices in any pattern that you like on top of the porridge. I like to arrange them along the edges, layering them towards the centre until I run out of banana slices. Drop a dollop of chunky peanut butter in the middle. Sprinkle with extra cinnamon if you like.

Bake the porridge in the oven for 15-20 minutes. 

Let the bowl cool for 5 minutes before digging in.

Is there a particular breakfast that tastes like indulgence to you?

3 thoughts on “Chunky Monkey Baked Porridge

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