Choc-banana-hazelnut oat bake
I'm trying lots of new products at the moment. Having done a couple of giveaways I recently decided to get in touch with companies I love and whose products I use on a regular basis, I figured if I love them then you probably would too!
Over the next few weeks in amongst my recipes I will be showcasing their ingredients. I'll also throw in some reviews and more giveaways for you lot!
You cool with that!?
Last weekend I also went to V-Delicious and the Allergy and Free-From Show in London, which was a other great opportunity to try new foods, talk to manufacturers and make new contacts for future blog collaborations... watch this space!
The pic on the right shows a few of the things I bought- all new to me! I'm particularly excited to try the raw Pana Chocolate as I was given this sample for free from 'Mr Pana' himself! :-)
Have you tried any of them?
Today I have for you an oat bake recipe.... it's been a little while since an oat bake, and this is actually one of the first combos I ever made but I didn't capture it on camera at the time.
On Sunday I remade it with a selection of Rude Health's products... namely their oats and the new coconut milk. I also tried a recipe with their new drinking oats.. but i'll save that for another time once i've perfected it.
This coconut milk would also be perfect for making the tropical pineapple version with... still one of my favourite bresserts of all time!!
Why not serve it up for a leisurely breakfast with an extra glass of coconut milk on the side!
Recipe: Choc-banana-hazelnut oat bake
Serves 2 (could easily double up and use a larger pan to serve 4)
- ½ cup porridge oats (could use any of these from Rude Health except the oatmeal)
- 1 heaped tsp ground flax
- Pinch salt
- Handful of hazelnuts (roasted or raw) this would also be good with coconut chips
- 1 tbs cocoa powder
- 1 tsp cinnamon
- 1 banana- half mashed, half sliced.
- Approx. few drops stevia or 1-2 tbs sugar/syrup to taste.
- ½ cup non-dairy milk (I used Rude Health coconut milk)
Mix all dry ingredients together in a medium bowl, add the mashed banana and sweetener to the milk then mix all into the dry ingredients.
Arrange the sliced banana on top of the mixture once spooned into a small pie dish.
Use a medium pie dish- approx 18 cm diameter (the mixture should be approx 2cm deep). Bake at 180C for approx 20 mins until the top is golden and banana lightly browned at the edges.
Note: for speed you can microwave the bake for 2 mins and then grill the top to lightly brown for 2 mins. Keep a close eye to prevent burning!
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