This is my latest obsession and is seriously like eating cake for breakfast! If you haven’t tried baked oats yet, you must give this recipe a try. It also makes a great snack or lunch box addition. Makes approximately 8-10 serves.
PrintBerry Banana Breakfast Bake
- Prep Time: 10-15 minutes
- Cook Time: 25 minutes
- Total Time: 35-40 minutes
- Yield: 8 serves 1x
- Category: Breakfast
- Method: Baking tin
- Cuisine: Vegan breakfast
Ingredients
- 2 tbsp ground flaxseeds
- ¼ cup water
- 2 ripe bananas, mashed
- 1¼ cups unsweetened soy or almond milk
- ½ cup unsweetened apple sauce
- 2 tsp vanilla extract or 1 tsp vanilla powder
- 2 cups rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1½ cups frozen blueberries, strawberries or mixed berries
Instructions
Preheat oven to 190 deg C (fan-forced) and line a 19x29cm baking tin with baking paper so that it overhangs the sides by a couple of cm’s.
Add ground flaxseeds and water to a small bowl, mix to combine and allow to sit for 5 minutes to thicken.
In a large bowl, mash the bananas then add the milk, apple sauce, and vanilla and mix to combine. Then add the oats, baking powder, cinnamon, salt and flaxseed mixture and mix to combine. Fold in the berries until evenly dispersed.
Transfer mixture to the prepared baking tin and bake for 25 minutes or until the edges have started to brown and the top has set. Allow to cool for at least 10 minutes before cutting into 8-10 squares.
Variation: Add 1-2 tsp lemon zest for a fresh citrus lift.
