We love oats for breakfast. Especially peanut butter baked oats, because it feels like you're eating cake for breakfast, only slightly healthier. These peanut butter and strawberry baked oats will hit the spot for any sweet tooth, but don't worry if you don't like them too sweet – just leave out the maple syrup!
This dish is super versatile too – you can have them with coconut yoghurt and extra red fruits and raisins one day, nuts and dairy free milk the next and it will feel like you're eating a completely different breakfast.
If you like these we think you'll like these Raspberry and Chocolate Baked Oats too.
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Peanut Butter Baked Oats with Strawberries
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Scale
For the baked oats:
- 2 cups oats
- 3 cups almond milk
- 2 bananas - sliced
- 2 tbsp ground flaxseed (this will act as a binder)
- 2 tbsp peanut butter
- 1 cup strawberries (we used frozen)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
For the peanut butter drizzle:
- 2 tbsp peanut butter
- 6 tbsp almond milk
Instructions
- Pre-heat your oven to gas mark 5/190c.
- Chuck the almond milk, maple syrup, vanilla, flaxseed and peanut butter in a food processor and blend until smooth.
- Grease a roasting pan and lay the banana slices on the bottom, then evenly pour the oats over the banana.
- Pour the milk mixture over the top.
- Place the strawberries evenly on top of the oats.
- Put in the oven for 20 minutes.
- Pop the peanut butter and milk in a blender and whizz up – it will form a runny paste. If it comes out too thick add a little more milk and mix, you should be able to drizzle it on with a spoon.
- Add the drizzle to the oats and bake for another 5 minutes.
- Serve with coconut yoghurt, more strawberries and raisins, or whatever else takes your fancy!
- Category: Breakfast
- Method: Bake
- Cuisine: Fusion
Keywords: Peanut butter baked oats, baked oats
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