So yes, it has been a ridonculously long time since I posted anything on my blog, let alone any new recipes! I have been keeping myself crazy busy being a vet, plus training for triathlons, plus studying to be a Personal Trainer PLUS studying nutrition (my nutrition exam starts today so instead I am posting my latest recipe..!) and maaaybe the odd trip away.
Carrying on with the theme of baked oatmeal recipes. Mainly because they are so delicious but also because they are quick, easy, cheap to make, and I can experiment with a plethora of different yummy combinations.
My latest is this banana and roasted peanut oatmeal. Bananas are just amazing in anything in my opinion – be it sweet or savoury. They add a great natural sweetness and gooeyness and so easy to work with. They of course go perfectly with peanuts. One of the best sandwiches in the world is banana and peanut butter – I will fight you if you say otherwise! I am sure I will use banana in lots of other combinations with oatmeal. But for those of you who have an aversion to this glorious herb (yes it’s a herb, not a fruit!) I will be making many more other banana-less recipes too!
RECIPE: serves 10-12
Dry Mix:
200g rolled oats
1 tsp ground ginger
2 tsp cinnamon
1/4 tsp ground nutmeg
1 large pinch of salt
Wet mix:
3 bananas peeled and mashed
4 eggs or chia/flax seed mix approx. 4tbsp
800ml milk (dairy or alternative)
1 tbsp. honey
1 tsp vanilla essence
Crunchy Topping:
4 tbsp. coconut oil
4 tbsp. honey/maple syrup
100g pumpkin/sunflower seeds
150g unsalted peanuts
1 large pinch of salt
METHOD:
Preheat the oven to fan 180C/conventional 200/gas mark 6. Line a baking tray with parchment and spread a thin layer of coconut oil over this to make it easy to remove the oatmeal after cooking and less cleaning!
Mix all the dry ingredients into one large bowl.
Mash the bananas and then add to the dry mix and make sure you mix thoroughly ensuring all the oats are covered and the banana is nice and mushed in. Get in there with your hands if you fancy!
Beat the eggs in a large bowl, if using, and add the milk and stir well. Add the honey and the vanilla essence. Use chia/flax seeds in place of eggs and a nut milk, almond works best, for the vegan recipe.
Pour the oat/banana mix into the lined baking tray and spread out evenly. Don’t pack it in too well as the wet mix needs to soak in well.
Slowly pour the wet mix over all the oats evenly and carefully. You may need to do this gradually and allow it soak in before pouring in more.
While this is soaking make the crunchy topping.
Melt the coconut oil if not liquid (just a little so it is soft and easy to mix). Add the honey and the seeds and peanuts and mix well so all the nuts and seeds are coated evenly.
Cover the oatmeal with the crunchy topping so it is evenly spread.
OPTIONAL: before adding the crunchy topping use a couple of bananas – thinly slice them and place over the top of the oatmeal to give that extra bit of banana flavour!
Place in a preheated oven for 25-35 minutes until set and the topping is golden brown.
Remove from the oven and allow to cool slightly before slicing into portions. This should make about 10-12 servings depending on how big you make your slices!
Best way to serve this is with yoghurt, ice cream or with a big dollop of peanut butter! A drizzle of chocolate sauce is pretty amazing too!
Happy Baking!
misc.muffins 