Biscoff Banana Oats
- 2 cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 2 firm and fresh bananas (+1 extra banana for serving)
- 1.5 cups soy protein milk (Cow’s milk LF can be used here)
- 1 egg
- 2 tablespoons maple syrup
- ¼ cup biscoff spread (+ 1tbsp for melting)
- 1 teaspoon vanilla extract
- Fresh blueberries
- Preheat the oven to 180C (160C fan forced).
- Using the baking dish to place into the oven, mix the oats, cinnamon and baking powder together with a spoon.
- In a separate mixing bowl, mash the banana until soft.
- Add the milk, egg, maple syrup, biscoff and vanilla extract. Stir to combine.
- If the mixture is too runny, add more oats and let it sit to set slightly.
- Combine both mixtures in baking dish with a spoon.
- Bake in the oven for 30-45 minutes, depending on your oven. Remove when the oats have set and the top is golden. Stick a cake tester in the middle to check.
- Remove from oven and let cool for a couple of minutes before serving.
- Cut into 6 pieces and serve with fresh sliced banana, blueberries and melted biscoff spread.
Liz Radicevic is an Accredited Practising Dietitian, Accredited Sports Dietitian and Accredited Nutritionist. She specialises in nutrition to support a range of disabilities, sports nutrition and gastrointestinal health such as IBS, Coeliac and food intolerances.
Liz believes it is crucial to maintain a healthy lifestyle in order to lead a happy and healthy life. Liz prides herself in providing evidence based and professional advice that is realistic to an individual’s lifestyle and implementing changes that make a real difference. She consults via online and face-to-face, tailored towards client’s needs.