Biscoff Banana Oats
Serves: 6
Ingredients:
- 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
Method:
- 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.
- Enjoy!


Liz Radicevic
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.