BANANA-ANDOATMEAL BAKE

“This is one of my and Buhle’s favourite porridges, served piping hot with warm milk, a sprinkle or ground cinnamon and a drizzle of honey. We enjoy the crunch the nuts give, as well as the soft texture of the banana brûlée, not forgetting the crispy baked edges. It’s a warm bowl of soothing deliciousness that’s so worth a try!”

Serves 4+ EASY

GREAT VALUE Preparation: 10 minutes Baking: 20 minutes

For the oatmeal bake: rolled oats 90 g flaked almonds 45 g baking powder 1t ground cinnamon 1t ground allspice ½t flaked sea salt a pinch full-cream milk 1 cup medium bananas 1½, mashed butter 4 t, melted honey 2T vanilla extract 1t

For the topping: bananas 2½, halved lengthways honey 1T coconut sugar 1T

Serve with: full-cream milk 1 cup, warmed ground cinnamon 1 t, for sprinkling (optional)

1 Preheat the oven to 180°C and lightly grease a 25 x 15 cm casserole dish with cooking spray. 2 Place the oats, almonds, baking powder, cinnamon, allspice and salt in a large bowl. Mix and make a well in the centre. 3 In a jug, whisk the milk, mashed bananas, butter, honey and vanilla extract together until combined. Pour into the dry ingredients and mix well. Pour the mixture into the prepared baking dish and bake for 5 minutes, or until slightly set. 4 Remove from the oven and arrange the halved bananas on top, drizzle with honey and sprinkle with the coconut sugar.

5 Bake for a further 15 minutes until the topping is puffy, baked, and the honey and sugar on the banana have slightly caramelised. Cool slightly and cut into 4–6 portions. Sprinkle with cinnamon, if using, and serve with warm milk.

SIBA’S SECRETS The recipe can be halved. When I bake this batch I wrap any leftovers (still in the dish) tightly and store in the fridge for up to a week. Reheat in the oven at 200°C for about 10 minutes until warm. Alternatively, heat in the microwave for a few seconds until warm. You can add more toasted nuts or toasted almonds for more crunch.