Banana & nutmeg baked oatmeal

This is the new favourite breakfast in our house at the moment. Such simple ingredients and so little prep time (seriously like 3 minutes) results in a breakfast that really elevates that first meal of the day into something special. You can either serve this up to a crowd or cook it one morning and enjoy the leftovers for breakfast the next few days. It feels a little like eating pudding for breakfast with a gorgeous custardy vanilla and banana flavour. The inside is soft and moist and the golden crust is divine.

I've partnered with OOB Organics to create this recipe. They've just released these incredibly nifty bags of frozen sliced organic bananas. The most obvious use for these is in smoothies but I love how handy they are when throwing together a wholesome and delicious breakfast. 

Have a wonderful week. Kelly xox

Banana & nutmeg baked oatmeal

Serves 4-6

2 cups organic whole oats

1/2 cup desiccated coconut (choose organic to avoid preservatives)

2 free range eggs - lightly beaten

1 apple  - grated (skin on) and squeezed of liquid

1 1/4 cups full fat coconut cream (you could also use almond milk)

2 teaspoons good quality vanilla extract

1/4 cup coconut sugar or light muscavado sugar plus an an extra teaspoon for sprinkling

1/4 teaspoon ground nutmeg

200 grams OOB Organic sliced smoothie bananas (this is roughly 2 1/2 ripe sliced bananas)

Preheat oven to 180 degrees celsius

Combine all the ingredients (except banana) in a large bowl and mix well.

Grease a baking dish really well. I have used a ceramic dish that is 25cm round.

Pour in half of the oat mixture. Tile the top of the batter with half of the bananas. Pour the remaining batter on top and top with the remaining bananas.

Sprinkle the top with a teaspoon of sugar. Bake for 45 minutes until lightly firm and golden on top. I like to dot a tablespoon of coconut oil or butter over the top in the last 10 minutes of cooking for an extra golden crust. This is optional (but recommended)

Leave to sit for 15 minutes before serving with a drizzle of almond milk, yoghurt (dairy or coconut) or for really delicious indulgence some organic cream.

Leftover porridge will last 2 days in an airtight container in the fridge. Gently reheat in a warm oven or enjoy cold.