When you get sick of eating the same cereal day in day out it’s nice to find a new breakfast recipe.
I’ve been occasionally eating overnight oats which is fairly easy to put together it just requires a little bit of cooking apples and waiting, yep, overnight for the chia seeds to puff up.
I bought a massive bag of Scottish rolled oats about a month ago and find it really handy to have in the cupboard as it just last for ages and only cost me a few pounds.
For this recipe you only need one cup of oats soaked in hot water for about 10 minutes, then chop up your ripe banana, throw in your blueberries and a handful of raisins and mix together.
What makes this dish all cosy is the two teaspoons of cinnamon and honey mixed in, you just know that as soon as it’s baked the cinnamon will really pull it all together.
As the original recipe is vegan and gluten free, it calls for almond milk (and actually gluten free oats which mine are not) I cannot tell you how much I hate nuts so I went for skimmed milk which in my opinion does the same job.
On a side note I find it really frustrating as a hater of nuts how many clean eating recipes use nuts as a base, gah. I can only imagine how annoying a nut allergy would be if you wanted to be vegan..
Anyway so I had some raspberries in the fridge that I’d forgotten about and because I’m a complete Instagram addict I thought by adding them on top it would make the picture I would take much prettier.
Very shallow yes but glad I did it because the tang of the raspberries made the baked oatmeal even better! I definitely recommend adding some on top along with sliced bananas as they just make it so tasty.
I’d imagine not everyone has half an hour to prepare and bake this in the morning and I only did because I was working from home and had the time to work and wait for it to cook.
Definitely worth baking it the night before and reheating, maybe even with a dollop of Greek yoghurt too and an extra drizzle of honey if you’re feeling it!