Baked banana and chocolate-chip porridge

These oven-baked breakfasts are one of the easiest and tastiest ways to begin your morning - simply soak your oats, stir in banana, chocolate and milk, then let them bake! A dollop of yoghurt and honey seals the deal.

By Jo Wilcox
  • 20 mins preparation
  • Serves 2
  • Print


  • 1 1/2 cups wholegrain large rolled oats
  • 1/2 tsp vanilla paste
  • 1/2 tsp cinnamon
  • 3/4 cup boiling water
  • 2 bananas, sliced
  • 1/2 cup chocolate chips (or roughly chopped dark chocolate for dairy free)
  • 1 cup almond milk
  • 1/4 cup roughly chopped pecans
  • Yoghurt (use coconut yoghurt for dairy free) and runny honey or maple syrup, to serve


  • 1
    Preheat the oven to 190°C.
  • 2
    Combine the oats, vanilla and cinnamon in a large bowl. Pour over the boiling water and leave for 2-3 minutes to swell and soften.
  • 3
    Stir in banana, chocolate and almond milk. Divide into individual ovenproof baking dishes and scatter with pecans.
  • 4
    Bake for 8-10 minutes or until toasted and just set.
  • 5
    Serve hot with a dollop of yoghurt and a drizzle of honey or maple syrup.