Name: Batch baked oats with peanut butter and 'jam'
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 ripe bananas (mashed); 200 g oats; 60 g flour (or soy protein powder); 1 tsp baking powder; 300 ml milk if using flour (or 420ml if using protein powder); 200 g frozen raspberries; 1 tbsp maple syrup; 1 tsp chia seeds; 60 g peanut butter

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Batch baked oats with peanut butter and ‘jam’

A great filling breakfast or snack.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 slices

Course: Breakfast, Dessert, Snack

Ingredients Method

Ingredients

2 ripe bananas mashed
200 g oats
60 g flour or soy protein powder
1 tsp baking powder
300 ml milk if using flour or 420ml if using protein powder
200 g frozen raspberries
1 tbsp maple syrup
1 tsp chia seeds
60 g peanut butter

Method

Pre heat the oven to 180 degrees fan. In a large mixing bowl, mash the bananas and then add the oats, flour/protein powder, baking powder and milk. Mix well. Pour the oat mixture into a lined baking dish of approximately 9 x 6 inches. Spread it into the corners and smooth the top.
Place the frozen raspberries, chia seeds and maple syrup into a microwave safe bowl and heat on full power for 1 minute, or until the raspberries are warm and soft. Mash them with a fork until the mixture is jam like in consistency. Dollop alternate tablespoons full of the ‘jam’ and peanut butter on top of the oats. Swirl them together to create a marbled effect.
Bake in the oven for 35 minutes or until the top is golden and the oats are set in the middle. Leave to cool for 5-10 minutes to firm up and slice into 6-9 portions. Store in an airtight container in the fridge for up to 5 days. Serve warm or cold (I prefer warmed in the microwave) with a dollop of Greek yogurt and extra banana slices or a drizzle of honey.