Banana & Chocolate Baked Oats

📝 Ingredients

• 100 g rolled oats
• 2 very ripe bananas
• 2 eggs
• 200 ml semi-skimmed milk
• 1 tsp baking powder (5 g)
• 20 g dark chocolate chips
• 1/2 tsp ground cinnamon
• 1 pinch of salt
• 5 g unsalted butter (for the ramekins)

🍴 Utensils

• 2 large 12 cm ramekins (or a small baking dish)
• Blender or food processor
• Knife
• Spoon

📖 Steps

1. Preheat the oven to 180 °C. Butter the 2 large ramekins (or a small baking dish of about 15 × 20 cm), especially around the sides, so the baked oats come away easily with a spoon.
2. Peel the bananas. Thinly slice half a banana and set the slices aside for the top. Put the rest of the bananas in the blender jug: the riper and more speckled they are, the sweeter the result.
3. Add the oats, eggs, semi-skimmed milk, baking powder, cinnamon and salt to the blender. Blend for 30 to 45 seconds until you have a smooth, fairly runny batter, like a thick pancake batter.
4. Add three quarters of the chocolate chips and stir them in with a spoon, without blending, to keep nice chunks. Leave the batter to rest for 2 minutes: the oats start to swell.
5. Divide the batter between the ramekins, filling them only three-quarters full, as it rises during baking. Arrange the reserved banana slices on top and scatter over the rest of the chocolate chips.
6. Bake for 25 to 30 minutes. The baked oats are done when the top is golden and puffed up and a knife blade inserted into the centre comes out without any runny batter. The middle should stay soft and moist, like a chocolate fondant.
7. Leave to cool for 5 minutes before eating straight from the ramekin with a spoon: the melted chocolate is scalding hot straight out of the oven.