Hot cross bun baked oats recipe
Cake for breakfast? Yes, you can! This vegan and dairy-free baked oats recipe – made with banana, peanut butter and cinnamon – has been given an Easter twist with warming flavours of hot cross buns.
See method- Serves 2
- 5 mins to prepare and 30 mins to cook and 10 mins to cool
- 456 calories / serving
- Dairy-free
- Vegan
Ingredients
- oil, for greasing
- 60g porridge oats
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 2 tbsp smooth peanut butter
- 1 tbsp maple syrup
- 1 medium ripe banana, roughly chopped
- 100g plant-based milk-alternative of choice (we used oat)
- 40g raisins
For the cross decoration
- 1 tbsp dairy-free yogurt-alternative of choice (we used soya)
- 1 tsp maple syrup
- ¼ tsp ground cinnamon
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Shop ingredientsEach serving contains
- Energy
- 1910kJ 456.0kcal
- Fat
- 20g
- Saturates
- 3g
- Salt
- 1.3g
- Sugars
- 35g
of the Reference intake
Carbohydrate 60.8gProtein 10.4gFibre 6.4g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease 2 x 150ml ramekins with oil.
- Add all the ingredients, except the raisins the those for the decoration, to a high-powered food processor and blend until smooth and no whole oats are visible. Mix in the raisins and divide between the 2 ramekins. Bake for 25-30 mins until golden, risen and only a few crumbs stick to a skewer when inserted into the middle. Leave to cool for 10 mins.
- For the cross, mix the yogurt-alternative, maple syrup and cinnamon together until smooth, then spoon over the top of the cakes in a cross shape. Alternatively, drizzle all over and serve immediately.
- Tip: Use gluten-free oats to make this recipe gluten-free too.
- See more Breakfast recipes
