Nutty Narna Breakfast Bake
The best thing about this breakfast is it doubles as a snack!! Plus it's sturdy to hold (like a slice) so it makes for a great on-the-go traveller breakfast.
Prep: 15 min | Cook: 45 min | Makes: 6
Nutty Narna Breakfast Bake
Wet:
1½ cups mashed ripe banana (3 bananas)
2 eggs
1 tsp vanilla extract
2 tbsp date syrup
1⅔ cups milk of choice
⅓ cup peanut butter
Dry:
2¼ cups rolled oats
½ cup shredded coconut
2 tsp baking powder
1 tsp cinnamon
pinch salt
01 Preheat oven to 175°C.
02 Add all wet ingredients into a large bowl and whisk until well combined.
03 Add dry ingredients and stir until mixed through.
04 Pour mixture into a lined 20cm x 20cm baking tray. Bake for 45 minutes.
05 Remove from oven and rest for 10 minutes before slicing.
Store: In the fridge for up to 3 days or freeze for months.
Dietaries:
For a dairy free option, use a dairy free milk such as oat, soy or almond.
MORE BREAKFAST RECIPES
SHARE THIS RECIPE