Jumping on the banana bread bandwagon this time with these warm banana bread oaty breakfast squares 🍌 drizzled with maple syrup, blueberries and coconut yog.
One bowl, 5 mins to whack together, pop in the oven and hey presto! you have this weeks healthy breakfast ready and waiting to be demolished. Breakfasting done right 👊
BANANA BREAD BREAKFAST SQUARES
Servings: 9 squares
Ingredients
- 4-5 medium bananas (500g) mashed
- 300 g gluten free rolled oats
- 150 g coconut yogurt, I used coconut Collab
- 1/2 cup toasted walnuts, chopped
- 1/2 cup toasted pecans, chopped
- 2 tbsp maple syrup
- 1/2-1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp vanilla extract
- 2 tsp baking powder
- Pinch of Himalayan salt
- Banana chips, crushed
To serve
- Maple syrup
- Blueberries or whatever fruit takes ya fancy!
- Coconut yog
Instructions
- Preheat the oven to 180c. Line a 8x8 baking tin with foil or parchment paper and lightly grease.
- Whack all ingredients into a bowl, stir till fully combined.
- Pour into the tin, level and smooth out. Sprinkle on the banana chips and push them down with a spoon. Pop bin the oven on the middle shelf for 1 hour.
- Cool for 10mins in the pan before removing.
- Cut into squares.
- To warm- place in the oven for 5 mins or pop in the microwave on low till warmed through.
- These will last up to 4 days at room temp or can be frozen.
