Banana & Cranberry Baked Oats with Nutella & Hazlenut Topping
These yummy Banana Cranberry Baked Oats are made extra special with Nutella - the perfect special festive breakfast the whole family will love!
Servings: 4 people
Ingredients
- 3 large eggs
- 1 banana approx. 125g peeled
- 150 g thick Greek yogurt
- 1 tsp vanilla extract
- 150 g rolled oats
- 1 tsp baking powder
- 100 g dried cranberries
To serve:
- 120 g thick Greek yogurt
- 1 tsp vanilla extract
- 1 large banana sliced
- 4 tsp (60g) Nutella
- 4 tsp chopped hazelnuts
Instructions
- Preheat the oven to 200°C (Gas mark 4/400°F).
- Crack and lightly whisk the eggs.
- Peel and mash the banana and place in a mixing bowl. Add the yogurt, whisked eggs and vanilla extract. Stir well until completely mixed together.
- Add the oats and baking powder. Stir well again until completely mixed together. Stir in the dried cranberries so that they are evenly distributed through the mixture.
- Lightly oil 4 oven proof ramekins (I use a coconut oil spray for mine). Divide the mixture between the 4 ramekins, making sure that there is room for the mixture to rise in each one.
- Place in the oven and bake for 20-25 minutes until golden and cooked through.
- Meanwhile, prepare the toppings. Measure the yogurt and vanilla extract together in a bowl. Stir until completely combined.
- Measure and spoon the Nutella into a disposable piping bag or small plastic bag. Snip off the corner then squeeze the Nutella down to the bottom, ready to pipe on top of your oats.
- Peel and slice the banana.
- Leave the baked oats to cool a little before serving.
- To serve, top each bowl with a spoonful of the vanilla yogurt topping and sliced banana. Pipe over the Nutella (divided equally between the four portions) and finish with a generous sprinkle of chopped hazelnuts.