Banana Bread Baked Oats

This is the last in my current baked oats series. Baked oats are so popular right now, and for good reason! They are easy to make and can be made in advance, are super versatile and really good for you! Oats are a great wholegrain to base your breakfast around, but adding in protein from eggs/protein powder/nuts/ milk, fibre and micronutrients from the fruit and healthy fats from the nuts. This makes this a balanced meal that will keep going all morning!

Flavour options: You can also add fresh of frozen berries, play around with different nuts or seeds, add a tablespoon of chia seeds.

To serve: I love these with a dollop of Greek yoghurt and some berries on the side. You can pop them into a lunch box and take them on the go or to work with you. If you are feeling fancy you can cut the oats up into little cubes and layer up with yoghurt and fruit for a breakfast sundae!

Serves 6

Make this up to 3 days in advance, you can also freeze them after cooking.

Ingredients

200g Oats

2 Bananas

2 Scoops of vanilla protein powder  - Substitute for 50g extra oats or almond flour.

½ tsp Baking powder

1 Tbsp Honey

Milk 350ml

Small handful of chopped nuts or 2 Tbs nut butter

Baking dish – around 26cm long by 20cm wide and 5cm deep. I prefer a narrower dish of around 19-20cm in width, so it comes out thicker.

Method

Preheat the oven to 180 degrees.

Get your baking dish and using a fork mash, the bananas in it.

Add all of the other ingredients except the milk and nuts, and mix well.

Slowly add the milk, mixing all the time to ensure it is evenly mixed in. Add enough milk that it is quite liquid, the oats are thirsty!

Sprinkle over the chopped nuts or dollop the nut butter and gently swirl into the batter.

Bake for about 22 minutes, until cooked through and a little golden.

Cool and slice into 6 squares.