Maple Banana Baked Oats

For the oats

• 80g jumbo porridge oats
• 120ml almond milk  
• 2 eggs
• 2 tbsp pure maple syrup (preferably dark syrup for its robust taste)
• 2 tbsp peanut butter
• ½ tsp baking powder
• ½ tsp cinnamon
• 40g chocolate chips

For the caramelised banana

• 1 ripe banana
• 30g maple sugar
• 1 tbsp pure maple syrup (preferably dark syrup for its robust taste)
• 1 tbsp cold water
• 10g unsalted butter

To serve

• An extra drizzle of pure maple syrup (preferably dark syrup for its robust taste)

To make the oats

1. Preheat your oven to 180C / 350F. 
2. Add all of the ingredients to a blender, except for the oats and chocolate chips, and blend until smooth.
3. Divide the oat mixture between two oven-safe bowls, mugs or ramekins.
4. Stir in the oats and sprinkle over the chocolate chips.
5. Bake for 25 minutes.

To make the caramelised banana

1. Cut your banana in half lengthways then heat the maple sugar over a low heat in a non-stick frying pan. After a few minutes, the sugar will start to caramelise around the edges of the pan. Keep cooking until it’s turned a golden amber colour, swirling the pan as you go. And be patient – if the heat is too high, it may burn!
2. Remove from the heat and stir in the butter, pure maple syrup and 1 tbsp of cold water. This is to stop the caramel from cooking any further.
3. Add the banana cut side down and return to the heat; cook for 1-2 minutes and then turn over. The bananas should have taken on the caramel colour.

To serve

1. Remove your baked oats from the oven, top with half a caramelised banana and an extra drizzle of pure maple syrup.