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This recipe is a wintry version of my walnut and raspberry oat bake – one of my most often-baked recipes on this blog. I have simplified the method a little so this really should take less than 5 minutes to trow together. The oatmeals sets once it bakes so it can be sliced like a flapjack and eaten cold, but it really is most delicious when heated up and served drizzled with a little maple syrup.
I will be taking this to work as part of my new sensible eating resolutions. It keeps very well (in the fridge) for 5-6 days.
Serves 6 – 8
200 -250ml | 3/4 – 1 cup almond or soy milk
1 large ripe banana
1 large egg
3 tbsp maple syrup
2 tbsp virgin coconut oil, melted and cooled (substitute with vegetable oil)
60g | 1/2 cup chopped pecans
1 apple, peeled and diced
1 firm ripe pear, peeled and diced
150g | 5.3 ounces rolled oats
1-2 tbsp wheatgerm
1/2 tsp freshly grated ginger (optional)
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp nutmeg
For the topping (optional)
60g | 1/2 cup ground pecans
3 tbsp dark brown sugar
2 tsp ground cinnamon
- Preheat your oven to 190C/375F. Put the almond milk, banana, coconut oil, agave syrup, grated ginger and egg in a food processor and blitz together until well combined.
- Put the oats, pecans, wheatgerm, baking powder, salt and spices in a large bowl. Add the diced apple and pear and gently mix together.
- Pour the milk mixture into the oats and mix together. The batter will resemble slightly runny porridge. Pour into a small, greased, ovenproof dish.
- Mix the ground pecans, sugar and cinnamon and sprinkle them over the oats.
- Bake for 35-45 minutes until set. Serve warm with chopped fruit and Greek yoghurt.