Baked Banana Bread Oats
This recipe pretty much combines my two favourite winter foods: banana bread, and oatmeal. There's just nothing better on a rainy, cold morning than drinking a hot cup of green tea and waiting by the oven for the most delicious breakfast ever. Warning- these do take time. But oh, it is worth it!
You can make almost endless variations to these oats. I also made them with apple, pumpkin and sweet potato. The maca, chia seeds and zucchini are entirely optional - but add a little nutritional kick! Zucchini in oats (even porridge) is awesome - you can't taste it at all, but you're getting some extra veggies. Give it a try.
Ingredients (serves 1):
1/2 cup rolled oats
3/4 cup non-dairy milk (I use almond milk)
1 tablespoon chia seeds
1 banana chopped (plus I add an extra one on top)
1 tablespoon maca powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp fresh grated ginger
1 tablespoon shredded coconut
1/2 tsp pure vanilla extract
2 medjool dates, chopped
1 tablespoon grated zucchini
1 tsp agave syrup (optional - I find it sweet enough without)
Method:
1. Preheat oven to 220C.
2. Mix dry ingredients together, then add wet ingredients and mix until well combined.
3. Pour into lined baking dish, bake for 35-45 minutes - it's good to check it a few times so you can eat it at your desired baked level - but because this is vegan you don't have to worry if it is a bit undercooked :).
4. Enjoy!