Whether it is a change in the weather or tighter lockdown restrictions, foodies are going crazy for both baked oats and banana bread.
Made with cheap, store cupboard ingredients, her all-in-one method is so simple, anyone can make it.
Perfect for breakfast drizzled with maple syrup and yoghurt or enjoyed as a dessert in a bowl with hot vanilla custard, this autumnal bake will certainly make you feel warm and cosy.
Her soft and squidgy recipe can be made vegan and coeliac friendly, plus it is high in fibre and low in fat.
Perfect for making in advance, we advise making a big batch of it so you can enjoy it over a few mornings as soon as you wake up.
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* 250 calories per serving (when using sweetener and low-fat yoghurt)
* Low in fat
* High in fibre
* Gluten-free – if using gluten-free oats and baking powder
* Vegan – if using dairy-free yoghurt
Baked oats recipes people can’t get enough of
Banana bread baked oats (serves 1):
- 50g oats
- 50g any yoghurt
- 50g mashed overripe banana
- 1 tsp baking powder
- 1 tbsp sweetener/ sugar or maple syrup
- 1/2 tsp ground cinnamon
- 4 tbsp boiling water
- (optional extra – 2 tbsp dried banana chips)
- Pre-heat the oven to 180C/ 350F/ gas mark 4.
- Mash the banana.
- Put boiling water and oats in a bowl and stir to thicken slightly.
- Add all of the other ingredients to it and combine.
- Pour mixture into an oven-proof dish and sprinkle with banana chips (optional – they are cheap to buy and are available in shops like Holland and Barrett and Grapetree).
- Bake in the oven for 30 minutes.
- Serve on its own or with extra low-fat vanilla yoghurt and/ or extra maple syrup (optional). It can be eaten straight away or the following day cold or warmed up.
For eating the next morning, wrap it up in cling film, foil or store in an airtight container.
For eating any later, cover and store in the fridge.
It can also be frozen if wrapped up. Leave to defrost on the kitchen side or microwave until hot.
Top banana tip
Use frozen bananas. When you next buy bananas, do not use them straight away. Leave them to go spotty and overripe, then peel and chop them into chunks.
Put them in a freezer bag and remove them from the freezer whenever a recipe calls for mashed banana.
You can thaw them out on the kitchen side or zap them in the microwave for one minute to go mushy.
This way they become extra sweet and you won’t need to add as much sugar into your recipe.