• 100g porridge oats
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • 1 large egg, lightly beaten
  • 150ml buttermilk
  • 3 large ripe bananas, two mashed and one cut into thick diagonal slices
  • 2 tsp sunflower oil
  • 20g walnut halves
  • ½ tbsp maple syrup
  • 75g Total 0% fat Greek natural yogurt
  • 2 tbsp double cream
  • 1 tsp vanilla bean paste


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Mix together the porridge oats, baking powder and cinnamon. Whisk in the egg and buttermilk, then the mashed bananas, until combined.

  2. 2

    Grease a silicone 4 rectangle waffle mold with 1 tsp oil and place on to a tray. Pour in the mixture evenly, then transfer to your oven and bake for 30-35 minutes until cooked through and a little crispy on the edges.

  3. 3

    Meanwhile, heat a medium non-stick frying over a medium heat until hot. Add the walnuts and toss in the pan for 3-4 minutes until toasted. Remove from the pan, roughly crush and set aside.

  4. 4

    Toss the sliced banana in the maple syrup. Heat the remaining oil in the same frying pan over a low-medium heat and add the banana. Cook, turning frequently, for 5 minutes until the banana becomes golden brown and crispy on the edges. Remove from the heat and set aside. 

  5. 5

    Add the yogurt and double cream along with the vanilla paste to a small bowl and beat with an electric whisk until whipped into soft peaks. Serve the whipped yogurt with the waffles, caramelised bananas and walnuts.

Nutritional Details

Each serving provides
  • Energy 1327kj 317kcal 16%
  • Fat 11.6g 17%
  • Saturates 3.5g 18%
  • Sugars 21.8g 24%
  • Salt 0.51g 9%

% of the Reference Intakes

Typical values per 100g: Energy 754kj/180kcal

Each serving provides

39.6g carbohydrate 4.3g fibre 10.7g protein

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