Oats are just fabulous aren’t they?! They’re inherently sweet, lightly nutty, packed full of nutrients, fibre, complex carbohydrates (AKA lovely slow release energy) & they’re usually something we have a few of knocking about in our cupboards.
Now a bowl of porridge, an oaty biscuit or a Bircher muesli style scenario is great, but when it comes to a wonderfully sustaining snack or super portable breakfast this simple recipe is my absolute go to.
You can add more nuts & seeds, try different spices, mix up your fruity inclusions, serve plain or add yoghurt, extra fruit &/or a drizzle of nut butter/tahini. Basically use it as a backdrop for whatever you fancy.
Personally I’ll happily eat this warm, at room temperature or I’ve even been known to have a nibble before it’s fully defrosted…..although delicious I probably shouldn’t advise that method from a dental perspective…..but suffice to say the taste would be worth the toothache 😉
- 1 large ripe banana + 2 tablespoons milk of choice or 1/2 cup apple purée
- 1 1/4 cup jumbo oats
- 2 tablespoons of any of pumpkin, sunflower, hemp & sesame seeds, chopped hazelnuts, almonds, cashews, walnuts, pecans (I’ve used 1 tablespoon each chopped hazelnuts & pumpkin seeds)
- 1/2 teaspoon baking powder
- Optional – 1 teaspoon cinnamon powder or 1/2 teaspoon ground ginger, 1 small apple or 1/2 banana to decorate the top
- To serve – yoghurt, berries, more apple purée, nut butter, tahini or whatever you fancy
- Mash the banana with the milk until you have a chunky purée, or if using apple just add this to a large bowl.
- Combine your chosen fruit with the rest of the ingredients & beat quite vigorously for 45 seconds. Leave to sit for 5 minutes then beat once more.
- Pour into your lined dish & bake for 12-15 minutes until golden & firm to the touch. Leave to cool for 5 minutes in the tin then either slice & serve or allow to go cold on a wire rack. It will freeze for up to 3 months or keep fresh in the fridge for 4 days.
- Serve by itself or with whatever adornments you so desire.