These individual Banana baked oatmeal pots are actual heaven. There is nothing like a warm breakfast now that the temperatures are dropping.

I have added  banana slices and a few chocolate chips (bc yolo) and a hint of cinnamon and cardamom to give it a warm and cozy flavour. You can completely customize these, by adding your favourite ingredients. The  little pots are topped with a drizzle of maple syrup before they go into the oven or airfryer so that the top caramelizes, it gives that creme brulee-like crispy top. You and your family will love them.

INGREDIENTS:
For ONE pot, multiply for more.
Dry ingredients;
1/4 cup oatmeal flour*
1 scoop vanilla protein powder**
1 tsp. Psyllium husk powder (optional)***
1/2 tsp. Baking powder
1/2 tsp.  Stevia (or add sweetener of choice)
1/8 tsp. Cardamom
1/4 tsp. Cinnamon
1 tbsp. Chocolate chips
Pinch of salt
Wet ingredients;
2 tbsp. Yoghurt
3 tbsp. Milk of choice
1/2 tsp. Vanilla extract
1/2 banana, peeled and sliced

INSTRUCTIONS:

Preheat airfryer to 160 °C / 320° F. or
Preheat oven to 200°/ 400 ° F

Add all the dry ingredients to a small bowl.  Mix well and add the wet ingredients. It should have a cake batter consistency, add a little extra milk if needed.
Stir to combine and add the chocolate chips and banana slices.  Gently stir one more time to distribute evenly. Place is a ramekin of about 11×5 cm / 4.5″ x 2″. Top with a drizzle of maple syrup. 

Place in airfryer for 12-14 minutes or until set and golden crispy on top.
Or you can bake these in a pre heated oven placed on the middle rack for 15 minutes. 
Remove from oven and serve straight away as is or with some thick yoghurt.
Enjoy

• to make oatmeal flour, simply place regular dry oatmeal in a blender or food processor and blend until flour.

** I like to add extra protein, if you do not want to or do not have it, substitute for an equal amount of oatflour.

*** You can omit the psyllium husk if you do not have it, although it does give extra lift to the baked oatmeal and extra fibre.