If there’s one thing that screams winter it’s oats, and this Banana & Peanut Butter Porridge Bake is full of them and so simple.
Pop everything in to the pan and let it bake away while you get the kids ready for school, or save a little time and make it up the night before and ‘chop’ it in to squares to eat on the run. This is a great one for the freezer too.
You can make this egg-free by substituting 2 tbs chia seeds with 1/4 cup of water (allow to thicken) then stir into mix in place of eggs. To make this nut free swap out the peanut butter for a seed butter and slightly increase the vanilla. To make it dairy free swap the milk for your favourite plant milk and leave out the butter.
If you’re ready to try a bunch more quick to make breakfasts, join Stace’s 21-Day Wholefoods Breakfast Challenge. You’ll get free wholefoods breakfast recipes, shopping lists, videos and tips to get you and the kids eating a healthy, real food breakfast everyday.