Kitchen > Recipes > On-the-Go Breakfast Toasts

On-the-Go Breakfast Toasts

On-the-Go Breakfast Toasts | Border Park Kitchen
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Dairy Free

Gluten free icon | Border Park Kitchen

Gluten Free

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.


Wet ingredients: 

  • 2 large ripe bananas (200 – 250g), fresh or frozen
  • 2 eggs
  • 60g (4 tbsp) nut butter
  • 25g (2 tbsp) maple syrup


Dry ingredients:

  • 180g (2 cups) rolled oats *
  • 10g (1 cup) puffed rice
  • 25g (2 tbsp) chia seeds
  • ½ tsp cinnamon


  1. Preheat oven to 180˚C. Line 2 large baking trays with baking paper and set aside.
  2. Blend wet ingredients. Into a food processor jug or Thermomix bowl, add bananas, eggs, peanut butter, maple syrup and cinnamon and blend til smooth. (TM speed 6 for 10 seconds).
  3. Add dry ingredients. Add the oats, puffed rice and chia seed to banana mixture and mix on low speed til just combined. (TM reverse, speed 4 for 10 seconds).
  4. Make toasts. Place 6 dollops of mixture (approximately ¼ cup, or 60g) onto each tray. Ensure they’re well-spaced. I like to even up the quantity of mixture for each toast at this stage. Use the back of the spatula or spoon, or moist hands to flatten and shape the mixture into square toast shapes. Aim for ~ 10cm square, and 3-5mm thick.
  5. Bake in the oven for 25-30 minutes, flipping the toasts halfway through to cook the underside too. Toasts should be golden brown, but not looking moist in the centre.
  6. Cool and serve. Allow to cool, then add your toppings.
Serve with:  

Delicious eaten on their own, or spread with butter, nut butter and apple or banana slices, Greek yoghurt and berries, ricotta drizzled with raw honey. The options are endless.

  • Use certified gluten-free rolled oats, if necessary.
  • Use seed butter if you need a nut-free option.

Use nut or seed butter of your choice, use honey or rice malt syrup in place of the maple syrup, and any puffed seed or grain (buckwheat, amaranth, millet, corn).

Boost the flavour:  

These toasts are tasty as they are, but you could add in ¼ tsp dried nutmeg and a pinch of dried cloves to give an autumn or holiday feel.

Storage suggestions:  

Store in an airtight container in the pantry for up to 3 days (or in the fridge if you’re in a humid climate), or freeze, well wrapped and in an airtight container for 3 months.

Peri’s Tip:  

Make a double batch. The uncooked mixture can be stored in the fridge for up to 4 days, and then baked as needed.

Peri's Recipe Reflections:

These cute little toasts change things up at breakfast time. They’re a cross between having cereal and traditional toast, but they’re so much more interesting! And don’t be fooled by the name, they can be eaten at any time of day. They’re a great after-school snack, or can be easily sent in a lunchbox for something a bit special.

I’ve now made these toasts at least 4 times, and every time I do, I’m amazed at how much our kids love them. There’s nothing different about the ingredients they feature, it’s just how they come together. If I’m going to whip up a batch for breakfast, I always make a double or triple batch. Because our family gobble them up, and just sometimes I like to also enjoy a taste of what I’ve made ?.

I’d love to know what your go-to breakfast is, and what your family think of these. Let me know in the comments below.


Peri x



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Original recipe found on The Root Cause (I’ve slightly modified the method)

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