FRIJE

<< recipes

Bowlcake porridge

Banana-oat-hazelnut bowlcake porridge, cooked in the airfryer (mode BAKE 160 °C, 20-25 min). Equipment: 1 bowl and 1 rack.

Bowl Cake Public
Course: Breakfast
Preparation time: 10 minutes
Cooking time: 25 minutes
Energy: 627 kcal / serving

Instructions

  • 1.   Peel and mash the banana with a fork in a bowl. Add the small oat flakes, hazelnut powder, chia seeds, baking powder, maple syrup, gingerbread spices, and peanut butter. Mix well, then pour in the milk and add the chocolate chips. Mix, taste, and add a little more maple syrup if necessary.
  • 2.   Pour the mixture into 2 ramekins, sprinkle with crushed hazelnuts, and place them on the rack in the bowl.
  • 3.   Select the BAKE mode at 160 °C and start cooking for 20 to 25 minutes for a soft and moist texture. Check the cooking time as depending on your container, it may take a few more minutes.

Notes & Suggestions

  • Variation: for a lactose-free preparation, use a plant-based drink, almond, hazelnut, or a mix.
  • Tip: Enjoy with a creamy sheep's milk yogurt or homemade applesauce.

Ingredients for servings

  • 25 g of hazelnut powder
  • 1 tablespoon of chia seed
  • 1 tablespoon of maple syrup
  • 100 g of oat flake
  • 1 pinch of baking powder
  • 1 pinch of épices à pain d'épice
  • 1 tablespoon of peanut butter
  • 20 cl of milk
  • 60 g of chocolate chip
  • 2 tablespoon of crushed hazelnut
  • 1 ripe banana

Rates

  • No reviews

Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    627 kcal
    31 %
  • Fat
    28,63 g
    41 %
  • of which saturated
    9,95 g
    50 %
  • Carbohydrates
    68,51 g
    26 %
  • of which sugar
    ?
    ?
  • Protein
    17,57 g
    35 %
  • Fibers
    12,47 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.