Banana and Blueberry Baked Oats

Too many of you were asking about this favourite of mine on my Instagram this morning so here a quick post for you all.  If I have time in the morning, baked oats are defiantly the way to go ! It’s such a different texture from your usually porridge oats in the morning that it’s a fabulous change ! Oats are fabulous at keeping you full throughout the day too so here is my simple banana and blueberry recipe! I hope it can satisfy your taste buds ! I am working on new combinations too as we speak

Difficulty: Easy

Serves: 1-2 (depending on how hungry you are)

1 cup of rolled oats (90g)

1 tablespoon of flaxseed (add water to turn it into an flaxegg)

1 and a half bananas

1 teaspoon of cinnamon

Set the oven for 190 degrees (fan)

Measure your oats into a bowl and cover in boiling water and leave for 5 minutes

Add your flaxegg and give it a stir

Then add your chopped banana and blueberries and stir (sometimes I leave some to one side side to decorate)

Pour the mixture into a oven proof dish

Place in the oven for around 20-30 minutes until brown and crispy on top

It really is that simple ! So no excuses not to try it as it will really make a nice change to your breakfast in the morning as well as making the kitchen smell divine ! If you try it out I would love you to take a photo and tag me it in on my Instagram @first_steps_to_running

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Banana Pancakes

So many of you have been requesting my banana oat pancake recipe which I have finally perfected and its ready to share! Its a great breakfast at the weekends when you have lots of time on your hands and easily satisfy your hunger for hours. So I hope you all have a go and I hope it works. Remember to take a photo and tag me into it. (@first_steps_to_running)

Serves: 7/8 mini pancakes

Ingredients:

100g oats (blended into a processor until it resembles flour – feel free you use flour in placement.)

150ml of plant based milk

1 medium banana

10g chia seeds soaked in X water for 10 minutes before making

Method:

Prepare you chia seeds and water.

Peel and mash a banana on a chopping board.

Add the mashed banana to the blended oats or flour and plant based milk and mix together until it reassembles a batter.

Add you chia seeds which should have absorbed the water into the batter and stir once again until equally distributed throughout the batter.

Use a non-stick pan and if you feel you may some oil, I suggest a teaspoon of coconut oil. Place on the hob on a medium heat.

Pour in your pancake mix, I suggest a fist sized pancake and not too thick unless they will not cook in the middle.

Flip them over after around 4/5 minutes until they are browned on one size.

Repeat this until all your batter is used. If you find that they are not cooked in the middle it because the batter is too thick or the pan is on a too higher heat.

Serve with extra fruit, coconut yogurt, maple syrup or whatever your favourite topping.

Remember to take a photo.

Pancakes

 

Chia Seed Jam

Sometimes you wake up and you fancy oats with a jam, or even jam on toast. It made me realise that sometimes it’s the simple things in your everyday life, which although you may have on a regular basis is usually the best.

I did not want to recreate such a classic stable in everyones cupboard but when I realised how many addictive, artificial flavours and added sugar in one supermarket shop jar I felt obliged to recreate a healthier version.

This recipes does create a lot so if you are only looking for a spoonful, I suggest storing this in the fridge after use. Below is one whole serving on top of ginger oats, which you can barely see:

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This recipe is also very adaptable, one could use blueberries, blackberries, strawberries, raspberries and more. So I recommend getting creative with this one even adding spices. Below is my ginger raspberry chia seed jam:

Difficulty: Easy

140g raspberries (or any berry for that matter)

1 tablespoon of Chia Seeds

1 teaspoon of Ginger

On the stove add the berries of your choice until partly stewed. Then remove from the heat and add the tablespoon of chia seeds and the teaspoon of spice. Leave to rest for around 15-20 minutes in the fridge and then serve or if you like it a thicker consistency leave overnight.

 

 

 

 

Spiced Carrot Oats

I would literally live of oats if I could. You can do so much with the simple humble ingredient and whats best is that it is not only is it inexpensive, it’s gluten free, low in saturated fat, high in fiber and its filling. Oats can be so simple to make either with water, plant based milk or cows milk, there is very little one can do to make it go wrong.

However, as my obsession with oats grew so did my need to spice them up and add different ingredients. I never considered vegetables in my breakfast until I came up with this incredible little recipe. This recipe is quite like carrot cake so it feels indulgent but its a super healthy alternative.

I always recommend doing oats on the stove or hob rather than the microwave but obviously when in a rush this is a convenient option.

DSC_0382Difficulty: Easy

Serves: 1

85g Rolled or Jumbo Oats

250ml of water or plant based milk (Almond works well here)

One medium carrot (grated or spiralized)

1 teaspoon of ginger

1 teaspoon of cinnamon

40g raisins

Optional: 15g of walnut halves for the topping (or another other nut, I usually use whole almonds)

Simply add the oats, carrots, raisins and the milk or water to the saucepan and cook for 3 to 5 minutes on a medium heat until they are hot and creamy. Just before they reach this stage I usually add the cinnamon and ginger so the spices are tasted throughout. I tend to use organic jumbo or rolled porridge oats as usually oats take a longer period of time to cook and will need a higher volume of liquid.

Give the mixture a good stir and pour into a bowl and enjoy topped with your favourite nuts.