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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!


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