This dish really has it all. The warming comfort that oats brings, crunchy baked nuts and oozing, bursting berries. A truly tasty bowl of goodness and flavors to start the day right.
- 65g oats
- 125ml oat milk
- 60g courgette
- 1 tbsp flax seeds
- 1 tsp baking powder
- 1/2 tsp cinnamon powder
- 5 chopped pecan nuts
- 1 banana
- Handful of blueberries
Equipment Ovenproof dish
Step 1: Preheat your oven to 180°C.
Step 2: Grate your courgettes and squeeze out as much moisture as you can. Ground down your flaxseed.
Step 3: Mix your oats, oat milk, grated courgette, ground flax seeds, baking powder, cinnamon, blueberries, half of the chopped pecans, and place into an ovenproof dish.
Step 4: Cut the banana in half and mash one half. Add this to the mixture. Keep the other to the side. Stir thoroughly and add half of the chopped pecans and the blueberries as you go.
Step 5: Slice the remaining half of the banana and add this alongside the rest of the pecans.
Step 6 Bake in the oven for approx 30 minutes until golden brown.
Great additions to this recipe include nut butter, maple syrup, chia seeds, or a spoonful of dairy-free yogurt.
If you’ve made this recipe why not share a picture with us #KiteNestNosh.
This recipe was created by Rachel Hill. Drool over her other scrumptious kitchen creations over on Instagram here (@plant_powered_rachel).