Air fryer recipe · Breakfast
Protein Oat Bake with Peanut Butter and Egg
A firm baked oat square made with egg and peanut butter for a heartier start, lightly sweetened with banana and honey.
- 22 minTotal time
- 170°CAir fryer
- 5Serves
- Contains eggDiet
Nutrition per serving
- 165kcal
- 4.8 gprotein
- 20.8 gcarbs
- 7.7 gfat
- 2.0 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- rolled oats1 cup
- egg1
- milk1/2 cup
- peanut butter2 tbsp
- honey1 tbsp
- ripe banana1/2, mashed
- baking powder1/2 tsp
Method
Whisk
Whisk the egg with the milk and peanut butter in a bowl until you have a smooth, lump-free mix. Beating the peanut butter into the liquid first stops it sitting in thick pockets, so the bake cooks and tastes even all the way through.
Fold
Fold in the rolled oats, mashed banana, honey and baking powder until just combined. Mixing gently keeps the batter light, and the baking powder goes in last so it stays lively and helps the bake rise as it cooks.
Pour
Pour the batter into a small greased baking dish that fits inside your basket. Greasing the dish well means the soft bake lifts out cleanly later, and a snug dish gives it a nice, even height as it sets.
Air Fry
Air-fry at 170°C for 16 min, until the top feels firm to the touch and a skewer pushed into the centre comes out clean. That clean skewer tells you the egg has set right through and the middle is cooked, not still wet.
