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Hot cross bun baked oats recipe

Hot cross bun baked oats recipe

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Cake for breakfast? Yes, you can! This vegan and dairy-free baked oats recipe – made with banana, peanut butter and cinnamon – has been given an Easter twist with warming flavours of hot cross buns. See method

  • Serves 2
  • 5 mins to prepare and 30 mins to cook, 10 mins to cool
  • 456 calories / serving
  • Vegan
  • Dairy-free

Ingredients

  • oil, for greasing
  • 60g porridge oats
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 2 tbsp smooth peanut butter
  • 1 tbsp maple syrup
  • 1 medium ripe banana, roughly chopped
  • 100g plant-based milk-alternative of choice (we used oat)
  • 40g raisins

For the cross decoration

  • 1 tbsp dairy-free yogurt-alternative of choice (we used soya)
  • 1 tsp maple syrup
  • ¼ tsp ground cinnamon

Each serving contains

  • Energy

    1910kj
    456kcal     23%

  • Fat

    20g 29%

  • Saturates

    3g 15%

  • Sugars

    35g 39%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 60.8g Protein 10.4g Fibre 6.4g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease 2 x 150ml ramekins with oil.
  2. Add all the ingredients, except the raisins the those for the decoration, to a high-powered food processor and blend until smooth and no whole oats are visible. Mix in the raisins and divide between the 2 ramekins. Bake for 25-30 mins until golden, risen and only a few crumbs stick to a skewer when inserted into the middle. Leave to cool for 10 mins.
  3. For the cross, mix the yogurt-alternative, maple syrup and cinnamon together until smooth, then spoon over the top of the cakes in a cross shape. Alternatively, drizzle all over and serve immediately.

Tip: Use gluten-free oats to make this recipe gluten-free too.

See more Breakfast recipes

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