Baked Banana Peanut Syrup Oats

The best thing about oats is the versatility. And, the best thing about this recipe is that all you have to do is mix the ingredients together and throw it in the oven.

I have recently teamed up with Mornflake! They sent me a lovely package of all their new gluten free oats to try. Unlike other gluten free oats they hold their structure well – who likes lumpy porridge? In the recipe below I used the rolled oats but regular refined oats can also be used.

Serves: 2 or 3 little people

125g gluten free oats
10g Sukrin gold syrup
1 scoop TRKG banana protein
1 small handful chopped dates or raisins
200ml almond milk, I used unsweeted Alpro almond
1 banana finely sliced

For the sauce
1 tbsp. Sukrin peanut flour
50ml almond milk
10ml salted caramel TRKG syrup

Preheat oven to 150C.

Finley slice one banana and place to one side.  Meanwhile mix all ingredients together till smooth and place in a baking tray. Add banana slices on top. I then added a sprinkle of cinnamon but nutmeg also works. Place in the oven for 20 minutes till it is golden brown.

For the sauce, add all ingredients to a pan on low heat, stir till smooth.

Serve baked oats with the sauce and a sprinkle of extra raisins, dates or banana!


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