Baked Oats With Banana and Raisins
Baked Oats With Banana and Raisins
by Sam Linsell
Baked oats with banana, raisins and pecans
These baked oats are loaded with whole food and plant diversity. They are packed with fibre and are great for meal prep and can be stored in the fridge for up to a week. Just heat and serve with your favourite toppings such as yogurt, honey, maple syrup, fresh fruit, or milk.
Recipe – serves 9
Preparation: 10
Cooking: 25-30 minutes
2 large ripe bananas mashed (¾ of a cup)
1 large free-range egg
2 Tbsp peanut butter melted
325ml / 1 ½ cups milk
1 tsp vanilla extract or essence
190 grams / 2 cups whole rolled oats (not instant or quick-cook oats)
1 scoop vanilla protein powder (optional but adds roughly 23 grams of protein)
1 tsp baking powder
55 grams / ¼ cup brown sugar (add more to make it sweeter)
65 grams /1/3 cup raisins or sultanas
30 grams of pecan nuts, roughly chopped
3 Tbsp Chia seeds
1 Tbs ground flax seeds
Preheat the oven to 180C/350F.
Add the wet ingredients: mashed banana, egg peanut butter, milk, and vanilla to a bowl or jug and mix to combine.
In a large bowl add the rest of the ingredients (dry) and give it a mix.
Add the wet ingredients to the dry ingredients and mix.
Grease or line a 20cm x 20cm (8 X 8 inch) square baking dish with non-stick parchment paper. Decant the mixture into the tin, pressing it into the corners to level it.
Bake for 25 – 30 minutes until golden brown and firm to the touch throughout.
Allow to cool then remove and cut out 6 – 9 pieces depending on your portion size. Store in the fridge for a week and reheat what you need in the morning for breakfast as needed.
Any leftovers can be frozen for future use.
Serve with yoghurt, milk, fresh berries, maple syrup, honey, fresh berries, sliced bananas or anything else you fancy.