Chocolate and Banana Baked Oats
Baked oats are one of our favourite ways to shake up your breakfast routine and these chocolate and banana squares are particularly delicious. They're also freezer-friendly so portion them up into squares and stock your freezer with a stress-free breakfast you can defrost overnight ready for the morning.
Introduction
I remember the first time I baked oats it was during lockdown and we were all baking like crazy. I made a similar version to these and couldn’t believe how good they tasted. I like to bake them as a traybake, using baking parchment so you can lift them out, portion and freeze some for another day. My kids love this for breakfast. It’s a real treat with lots of goodness added.
Ingredients
| 200g | rolled oats |
| 40g | pumpkin/sunflower seeds (optional) |
| 25g | chocolate chips or raisins |
| 3 tbsp | cocoa powder |
| 1 flat tsp | ground cinnamon |
| 1½ tsp | baking powder |
| 300ml | milk of your choice |
| 2 | eggs |
| 1 tbsp | runny honey |
| 1 | banana, mashed, or 1 apple, peeled and grated |
| yoghurt and fresh berries, to serve |
Method
Preheat the oven to 180°C fan, and line a 20cm square baking tin with baking parchment. Measure the oats, seeds, chocolate chips, cocoa powder, ground cinnamon and baking powder into a mixing bowl.
Put the milk, eggs, honey and banana into a jug. Whisk well, then pour into the mixing bowl. Stir to combine.
Pour into the lined tin and cook for 20 minutes. Leave to cool in the tin for 10 minutes, then cut into slices and serve.
STORAGE: Store in an airtight container in the fridge for up to 3 days.
TO FREEZE: Cool the slices completely before freezing. Place them in a labelled ziplock bag and freeze flat. They will keep for up to 3 months.
TO DEFROST: Take the slices out of the freezer and defrost in an airtight container on the worktop, ready to grab for breakfast.
Reviews
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