Upping the porridge game with these bank holiday baked coffee, banana and chocolate chunk oats. A return to the UK got me excited about the humble Scottish staple and after sampling some baked oats at a wedding breakfast when I was in Bermuda, I wanted to have a go at my own.
Feel free to put your spin on this one. Any kind of chocolate goes, and you can try experimenting with any kind of fruit that tickles your fancy. Because it requires a bit of extra time in the oven, I’d say this ones is perfect for weekends when things are a little less rushed.
I found it difficult to allow myself the pleasure of a comforting breakfast when I was in the early stages of my recovery but now it is undoubtedly my favourite meal of the day. I find that it sets me up mentally and physically for whatever I have to tackle and is a moment of calm I take for myself before whatever lies ahead. Now I’m of the belief chocolate for breakfast is always a good idea, and don’t let anyone convince you otherwise.
Preheat the oven to 180 degrees Celsius
Add the oats, milk, mashed banana, pinch of salt and shot of coffee to a bowl. Milk until combined and leave for about 10 minutes to soak.
Chop the chocolate into rough chunks and stir into the oats. Transfer into an ovenproof bowl / dish and bake for approx 15-20 minutes until the top has set.
Dunk your spoon in and enjoy with a glug or maple or golden syrup, or a sprinkle of soft brown sugar, nut butter and creamy Greek yoghurt.