This single serve banana bread pudding oatmeal is a delicious combination of banana, bread and oats. You may be thinking bread in oatmeal? But it totally works and makes for such a warm and comforting breakfast. Technically it’s more of a dessert, but if you’ve been around here long enough you’ll know that I’m all for eating #dessertforbreakfast.
I can’t say I’ve ever tried bread pudding, even as a kid, but this is definitely how I imagine it to taste. While the traditional recipe is made from butter, eggs, milk and sugar, this recipe calls for healthy, cruelty free alternatives and I have to say I love it, especially with a handful of choc chips thrown into the mix (or raisons if you’re wanting a particularly healthy bake).
If you’re not intolerant to gluten, feel free to use a bread of your choice. I have used BFree white bread in this recipe but would also recommend Just: as another gluten free alternative. I know how hard it can be to find good gluten free vegan breads but these two happen to my tried and tested favourites, that can be found in most Waitrose and Tesco supermarkets.
This Banana Bread Pudding Oatmeal is:
- ½ cup / 45g oatmeal
- ¼ cup / 59ml almond milk (I used Alrpo unsweetened)
- 1 mashed banana
- 1 slice of gluten free bread (I used Bfree)
- 1 tbsp. peanut butter
- 1 tsp. vanilla bean paste
- ½ tsp. cinnamon
- 1-2 tbsp. date syrup (I used Beloved)
- Optional extras
- A handful of dark chocolate chunks
- A handful of raisons
- A sprinkling of coconut sugar
- A few banana slices
- Pre heat the oven to 180c
- Cut the bread into chunks and combine with the rest of the ingredients
- Leave to stand for 10 minutes
- Pour into a baking dish and add your toppings
- Bake for 15 minutes, until golden brown
- Remove from the oven and enjoy
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #goodnessisgorgeous or leave a comment below.