Banana and Blueberry Baked Oats
An Omega 3 boost for healthy brain function
For the oats
2 ripe bananas (+ half for topping)
450ml (2 cups) boiling water
30g protein powder
1 tsp vanilla essence
2 cups water 350g
¼ tsp nutmeg
1 tsp cinnamon
200g (1.5 cups) plant milk
1 tbsp almonds ground
2 tbsp chia seeds
75g blueberries, chopped
1 small handful walnuts, chopped
1 tbsp maple syrup (agave syrup)
Peanut butter (optional)
Agave syrup/sweetener (optional)
Preheat oven to 180 C. Combine the oats, cinnamon, protein powder, nutmeg and ground almonds in a bowl.
Add the boiling water to the oat mix and stir. Set aside for 10 minutes to thicken
Place the dates in a bowl and add 3-4 tbsp water to slightly submerge the dates. Microwave for 1 minute to soften.
Add 4 tbsp water to the chia seeds in a cup and set aside to thicken.
Mash two bananas then add the softened dates and vanilla essence. Mash to form a paste.
Add the banana mix to the softened oat mix then add in the plant milk, chia ‘egg’ and chopped blueberries. Stir to combine.
Pour the mixture in a non-stick oven-proof dish and top with half a sliced banana and a handful of chopped walnuts. Drizzle with maple syrup (optional). Bake for 30 minutes until the top is slightly caramelised.
Allow to cool before cutting into large slices. Refrigerate and microwave individual portions for 30 seconds for your breakfast. Serve with your choice of toppings.