A gluten-free take on scrambled oats, this protein-rich breakfast combines oats, egg and banana for a fibre-packed bowl with golden, crispy edges and natural sweetness
Ingredients
- 30g gluten-free oats
- 30g gut health cereal
- 2 tbsp sweet fibre mix
- 1 egg
- 1 tbsp olive oil (plus extra to serve)
- 1 banana
- 1 tbsp heather honey
- 3 tbsp yoghurt (to serve)
- Small handful of mixed red berries
- Drizzle of nut butter
Gluten-free scrambled oats are a simple way to bring more protein and fibre into your breakfast. Made with oats, egg and a mix of gut-friendly ingredients, they cook into soft, lightly sweet clusters with crisp edges for added texture. Topped with yoghurt, berries and nut butter, it’s a balanced option that works for quick mornings, post-workout fuel or an alternative to classic porridge.
Method
Step 1
In a bowl, mix together the oats, gut health cereal, sweet fibre mix and egg until fully combined.
Step 2
Peel the banana and slice into diagonal pieces.
Step 3
Heat the olive oil in a pan over a medium heat and fry the banana slices on one side until golden.
Step 4
Drizzle with the honey and gently mash the banana in the pan. Pour in the oat mixture and spread into a rough pancake shape. Cook for around five minutes until golden underneath.
Step 5
Flip and break up the mixture into chunks, scrambling as it cooks. Continue until golden with slightly crispy edges, then remove from the heat.
Step 6
Spoon yoghurt into a bowl, top with the scrambled oats, berries and a drizzle of nut butter. Finish with a little extra olive oil if you fancy.
FAQs
Yes, you can swap the egg for a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) or simply use mashed banana for binding. The texture will be slightly softer, but you’ll still get a delicious, lightly sweet result.
Scrambled oats are cooked in a pan rather than simmered, giving them a chunkier texture with golden, slightly crispy edges. Unlike porridge, which is smooth and creamy, they’re more like soft clusters or a broken pancake.
Absolutely – this recipe is very flexible. Try swapping berries for sliced apple or mango, yoghurt for a dairy-free alternative, or nut butter for seeds if needed, depending on your taste and dietary preferences.
