• Serves 4
  • Prep in 5 minutes
  • Cook in 15 minutes

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 😉

Key Facts

  • Freezer Friendly
  • Family Friendly
  • Prep Ahead - Lasts 4 days
  • Super Speedy


  • 1 large ripe banana + 2 tablespoons milk of choice or 1/2 cup apple purée

  • 1 1/4 cups 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


  1. 01

    Mash the banana with the milk until you have a chunky purée, or if using apple just add this to a large bowl.

  2. 02

    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.

  3. 03

    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.

  4. 04

    Serve by itself or with whatever adornments you so desire.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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