The perfect combo of peanut butter and banana makes for the most delicious breakfast bowl, and who doesn’t love (n)ice cream for breakfast?
For the Peanut Butter Oats..
½ cup oats
½ tsp baking powder
2 tbsp peanut butter
¼ tsp vanilla essence
1 tbsp honey
½ cup Arla BOB
Pinch of salt
For the nice cream..
1 Banana Frozen (can be in the freezer for as little as an hour)
Dash of Arla BOB
1 Tsp Honey
For the peanut butter oats
Combine all the ingredients of the peanut butter oats in an oven proof container, stir well (I use a mini whisk to fully mix all the ingredients)
Put in the oven at 180°C until golden on top and cooked through, approximately 15 minutes.
For the nice cream
Put the banana, honey, cinnamon and milk in a high speed blender and pulse until it is the consistency of ice cream.
Top the oats with the nice cream and serve topped with sliced almonds.
I have used Arla BOB for this recipe, it’s a skimmed milk that tastes just like semi.
Day to day, I have always used semi skimmed milk and usually avoided skimmed because it’s so watery – I actually used to sneak into the fridge and drink cream straight when I was little, so the creamier the better for me!
After trying Arla BOB, I am amazed that it’s not semi skimmed – it’s thicker and creamier then any other skimmed milk I’ve tried and is a great alternative to semi, with a much lower fat content. Not only that, but the protein content is higher than skimmed and semi skimmed – perfect to help maintain and repair muscle if you’re active!
The extra creaminess is due to the naturally occurring protein in milk being collected and added back in to the skimmed milk – there are no artificial ingredients or additives.
Have you tried Arla BOB?