Recipe serves 2.
100g oats 75g dark chocolate (cut into chunks) 250ml dairy-free milk (I used soya) 125ml water 1 tbsp peanut butter 1 tbsp vanilla extract and/or cinnamon (optional) 2 bananas 2 tbsp brown sugar
Method. Preheat your oven to 180 degrees celsius. Line a small cake tin with baking paper. Sprinkle 1 tbsp of your brown sugar into your cake tin and spread evenly. Slice your bananas into halves and/or rounds and use to decorate the base of your cake tin. Sprinkle the other tbsp of sugar over the bananas. In a bowl, mix together the chocolate, oats, water, milk and peanut butter, add the vanilla/cinnamon if using now also. Pour the oat mixture over the bananas. Place the cake tin into the oven and cook for 30 minutes until lightly browned on top. When you porridge cake is finished, remove from the oven and allow to cool for about 10 minutes in the tin before flipping over onto a large plate or board.
Slice up and enjoy hot! x