The prettiest baked oats you will ever see! There is nothing more comforting than tucking into a big serving of baked oats straight out of the oven with some delicious yoghurt or ice cream. This will go down treat with kids too – a total crowd-pleaser!
I love having this in the cupboard for when I don’t have time to make breakfast. Despite the fact that it looks (and tastes) like cake, its super nutritious, filling and totally feel-good. Have your cake (for breakie), and eat it too!
I love the colours in this recipe but feel free to experiment – blueberries, cranberries, raisins, pecans or even chocolate chips will all work perfectly too.
- 240g rolled oats
- 150g shelled pistachios (approx 1 cup)
- 2 large bananas
- 1/4 cup (40-50g) chia seeds
- 1 egg
- 1/2 cup (120ml) almond milk (alternatively you can use soya, coconut or dairy milk)
- 1/4 cup (60ml) coconut oil, melted
- 1/2 cup (120ml) maple syrup/honey
- 125g raspberries
- 1 teaspoon vanilla extract/essence
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- Pinch of sea salt
- Preheat the oven to 180 degrees Celsius (170-175 degrees Celsius if using a fan oven). Grease an 8-inch square tin.
- Start by removing the shells from your pistachios. This is time-consuming but I promise it will be worth it! Chop roughly.
- Mash the bananas with a fork. Whisk the egg in a large bowl and add the bananas, melted coconut oil, maple syrup/honey, vanilla, cinnamon, nutmeg, salt and half of the almond milk. Mix to combine.
- Once you have an even distribution, stir in the baking powder, chia seeds and chopped pistachios.
- Add in the rolled oats and mix. Finally, pour in the remaining almond milk.
- Spoon the mixture into the prepared tin and spread evenly. Spread the raspberries over the top and push down into the mixture with the back of a spoon.
- Bake in the oven for 15-20 minutes or until golden brown. Enjoy with a dollop of yoghurt or some ice cream.