Banana & Peanut Butter Porridge Bake

Banana & Peanut Butter Porridge Bake


Servings 12
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

4.5 based on 2 ratings.


  • 2 cups Milk
  • 2 Eggs
  • 1/4 cup Maple Syrup optional
  • 1 tsp Vanilla Powder
  • 3 tbsp Butter cold, cubed
  • 1/4 cup Peanut Butter
  • 2 cups Oats
  • 2 Bananas
  • 1/2 cup Almond Meal or other nut meal

Nutrition Information

Qty per
152g serve
Qty per
Energy 555.53916666667kcalcal 366.54130584192kcalcal
Protein 6.060625gg 3.9987628865979gg
Fat (total) 50.78125gg 33.505154639175gg
 - saturated 30.167083333333gg 19.904054982818gg
Carbohydrate 22.207083333333gg 14.652096219931gg
 - sugars 9.4247916666667gg 6.2184192439863gg
Dietary Fibre 2.42875gg 1.6024742268041gg
Sodium 398.46708333333mgmg 262.90611683849mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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.Banana & Peanut Butter Porridge Bake | Stay At Home

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.

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  1. Pre-heat your oven to 180 and lightly grease a small casserole dish.

  2. Whisk the milk, eggs, maple syrup and vanilla together until well combined. Then stir in the peanut butter oats and cubes of butter.

  3. Add the mixture in to the casserole dish and mash the two bananas into the top of the oats and sprinkle with the nut meal. Bake in the oven for 30 minutes until Ëset' to the touch and the bananas are lovely and caramalised.

  4. Serve with yoghurt, coconut cream and toasted nuts. Alternatively, let it go cold and slice it up in to a 'breakfast cake' for morning tea.

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Stacey Clare

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