Banana & Raspberry Oat Bake
Soft and chewy, this oat bake is perfect for the entire family, even weaning babies from 6 months (once they have got the hang of eating finger food!). It makes a delicious breakfast, snack or pudding and any leftovers can be frozen.
Oats are full of beta glucans which are important for immunity and are an excellent source of calcium and fibre. The egg and the milk give this recipe some protein as a well as choline which is an important brain food for developing a good memory, muscle control and mood.
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Banana & Raspberry Oat Bake
Ingredients
- 3 Bananas (two mashed, 1 sliced lengthways into three)
- 1 cup Milk (whole, or almond or oat milk)
- 2 Eggs (or two flax eggs – 2 tablespoons of ground flax seed combined with 4 tablespoons water)
- 2 cup Oats (choose GF if needed)
- 1 tsp Baking Powder
- 1 tsp Mixed Spice (be generous)
- 1 tbsp Maple Syrup (or honey. Leave out for babies under 12 months)
- 1 handful Raspberries
- Butter (or coconut oil) to grease the baking dish
Instructions
- Heat your oven to 180 degrees (160 degrees fan)
- Combine the mashed bananas, milk and eggs in a bowl
- Mix in the oats, baking powder, mixed spice and maple syrup
- Mush up the raspberries so they are broken up a little and add to the oat mixture
- Pour into a greased baking dish and arrange the three slices of banana on top
- Bake the oats for 40-45 minutes until golden brown
- Serve warm or leave to cool and serve with natural Greek yoghurt
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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