Alan Murchison’s

PB-FUELLING BAKED OATS

Murchison says:

“Anything involving peanut butter and banana is a winner. This is a new take on a Performance Chef classic – baked oats. It’s also suitable for our vegan friends.” Method

1) Pre-heat oven to 190°C.

2) Put the oats in an ovenproof dish, pour on the boiling water, leave for 10 minutes, not a second more. 3) Stir in the oat milk, maple syrup, mashed banana, coconut, peanuts and nut butter. Keep back a few nuts and some coconut for the top. 4) Make a fancy pants arrangement of sliced banana, nuts, coconut on the top, plus maple syrup (optional). 5) Place into the oven for 20-25 minutes.

6) If feeling ‘chef-y’, glaze under a hot grill to give you a crispy topping. Leave to sit for 10 minutes before eating so as not to burn your tongue.

Serves YOU WILL NEED:

■ 100g rolled oats

■ 300ml boiling water

■ 200ml oat milk

■ 1 ripe banana, mashed

■ 1 banana, sliced

■ 1 tablespoon coconut

■ 1 tablespoon salted peanuts

■ 1 tablespoon crunchy peanut butter

■ 1 tablespoon maple syrup (optional)

Alan Murchison’s book The Cycling Chef: Recipes for Performance and Pleasure (£22, Bloomsbury Sport) is available from all good booksellers.

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