• Ingredients:
  • 130g rolled porridge oats (preferably jumbo oats), plus extra for sprinkling
  • 150ml skimmed or 1% milk
  • 1 egg
  • 1 tsp baking powder
  • 3 ripe bananas, mashed
  • 2 tbsp runny honey
  • 50 sultanas
  • 50g pitted dates, chopped
  • 20g brazil nuts, roughly chopped

Great for a snack, I love to take these out with me when we go cycling to help boost my energy levels with the all-natural ingredients.

Method

Mix the oats and milk together and leave to soak for about 30 minutes (or at least until you’ve weighed & chopped the other ingredients!).

Preheat the oven to 170oC (fan oven). Prepare a small baking tray (approx 17 cm x 25 cm or approx 1 litre in capacity) by lining with baking paper (not greaseproof).

Mix the remaining ingredients into the oat & milk mixture and pour into the tin.

Sprinkle with the extra oats and bake for 45 minutes.

Mix the remaining ingredients into the oat & milk mixture and pour into the tin.

Sprinkle with the extra oats and bake for 45 minutes.  Allow to cool, turn out, remove the paper and slice into 12.

Tip

If you have high cholesterol oats can help to reduce it, using jumbo oats help to reduce it even further!