Blueberry + Banana Baked Oats

No time to cook porridge every morning? Here is the perfect solution: baked oats. It’s easy to make ahead and a batch will last you all week. Packed with protein and full of fibre, it will keep you feeling full and satisfied all morning. Soaking isn’t essential but helps to soften them, reduces the baking time, and allows the oats to absorb more flavour. It can be varied countless ways by adding grated apple, walnuts, chocolate chips or raisins

Serves 4

180g rolled oats

500ml boiling water

2 bananas

1 tbsp chia seeds mixed with 1 tbsp water

2 tbsp maple syrup

1 scoop (25g) vanilla vegan  protein powder (optional)

100g fresh or frozen blueberries

40g flaked almonds

2 tsp cinnamon

1 tsp baking powder

250ml plant milk alternative (any type)

Heat oven to 180 °C/ fan 160 °C/ gas mark 4. Line a 20 cm square tin with baking paper.

Put the oats and boiling water into a mixing bowl. Allow to stand for 10 – 15 minutes.

Meanwhile, mash 1 ½ bananas in a separate bowl until as smooth as possible. Slice the remaining ½ banana for the topping. Stir in the chia seed mixture, maple syrup and protein powder (if using). Pour this mixture over the softened oats and stir to combine.

Add the remaining ingredients to the bowl and stir well. Pour the oat mixture into the prepared tin and smooth the top. Top with the banana slices and extra blueberries if you wish. Bake for 25 – 30 minutes until golden brown. Allow to cool slightly, then cut into squares. It will keep for up to 3 days in the fridge. Alternatively, you can freeze in individual portions and just reheat in the microwave when you are ready to eat it.

Variations:

Apple and walnut: Add a peeled and diced apple instead of the blueberries, and a handful of walnuts instead of the almonds

Chocolate: Substitute 1 scoop chocolate protein powder or cacao powder for the vanilla protein powder and add 50g chocolate chips or cacao nibs

Raisin: Add 50g raisins instead of blueberries to the mixture