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 (80-90g)

1 tablespoon of flaxseed (8g – add water to turn it into an flaxegg)

1 banana

80g blueberries

1 teaspoon of cinnamon (optional)

Set the oven for 200 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 the only excuses not to try baked oats is time ! It also makes 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

Ellie

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Filled Sweet Potato

I love anything to do with sweet potato ! I could easily eat it all the time and usually I do.  I thought I would do some experimenting with all the foods on my plate and mix them together. The result was this amazing filled sweet potato which is the perfect recipe to carry you into spring and summer as it can easily be served with fresh vegetables or a big salad.

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Difficulity: Easy

Serves 1 but you do have at lot of filling which you could either serve on the side or have it as part of your lunch the next day.

Ingredients:

1 large sweet potato

1 400g tin of drained black beans

1 tablespoon of miso paste

1 crushed garlic clove

14/13 cherry tomatoes, quartered or halved

1 teaspoon of cumin

Oprionals:

Handful of sweetcorn or peas could also be added to the mix

Method:

Turn the oven on to 220 degrees and wrap your sweet potato in foil and place in the oven. It will take around an hour to cook.

After around 40 minutes, add your crushed garlic and tomatoes to a pan and heat on medium.

After your tomatoes begin to cook, usually around 3 minutes, add the miso, cumin and black beans and give it a stir until the miso paste has melted. Be careful not to damage the tomatoes though.

By this time your sweet potato should be cooked but if it’s not just turn down the hob and leave the saucepan to simmer.

Once cooked, slice your sweet potato in half and remove around 3/4 of the soft sweet potato and transfer to the saucepan with your filling.

Tip: to hold its structure, I tend to leave a small bit of sweet potato near the edges.

Mix the sweet potato throughly in with the beans and tomatoes and scoop into the sweet potato.

Put your two halves of sweet potato on greeseproof paper on a baking tray and either bake for another 15 minutes or grill for 10 minutes.

Then you are ready to serve.

Hope you enjoy and tag me any posts, @firststepstorunning.

Ellie