As well as promising new Autumn salad recipes, I also promised new breakfast recipes suitable for the colder months. This baked banana and almond butter oatmeal fits the bill perfectly. It takes about ten minutes to prep and 40 minutes in the oven and can be made the night before or in batches if you are time pressed in the morning. This morning I made it first thing and popped it in the oven when I was getting showered and ready for the day. By the time I was ready to eat my breakfast, the kitchen was smelling really good and it was just ready to come out of the oven.
Serve with coconut yoghurt or natural yoghurt, fresh berries and an essential squeeze of lemon juice.
2 cups oats
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tsp baking powder
1 tsp cinnamon
1 ripe banana
5 tbsp almond butter
2 tbsp honey
½ cup unsweetened almond milk
Coconut yoghurt or natural yoghurt
First, preheat the oven to 190C/Gas 5. Lightly grease a baking dish with coconut oil.
Place all the dry ingredients, i.e. the oats, baking powder and cinnamon in a bowl and mix.
Place all the wet ingredients, i.e. the banana, eggs, almond butter, honey and almond bowl in a blender and blend to combine. If you don’t have a blender, just use a whisk to combine.
Add the wet ingredients to a bowl and mix to combine. Pour into a baking dish and flatten out the surface. Top with a few slices of banana if you so wish. Place in the oven for 40 minutes.
Once cooked, this breakfast can be served immediately or kept in an airtight container in the fridge for up to 3 days. Just reheat before serving. To serve, squeeze a little lemon juice on top and top with fresh berries and a dollop of coconut yoghurt or natural yoghurt.