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Ingredients

130g Mornflake Whole Jumbo Oats

200ml plant based milk – we have used almond

30ml melted coconut oil

50g 70%+ dark chocolate

1 tsp baking powder

1 tsp cinnamon powder

1 ripe mashed banana

1 sliced banana

1 tsp vanilla extract

2 tbsp grade A maple syrup

2 heaped tbsp peanut butter

Coconut oil for greasing the tin

Method

  • Pre-heat the oven to 180°C.
  • In a small pan gently melt the coconut oil and set to one side.
  • Weigh out the oats into a large mixing bowl, then add the cinnamon and baking powder, set to one-side.
  • In a separate bowl mash the banana, then spoon in the peanut butter, maple syrup, vanilla extract and mix together. Then pour in the nut milk and carefully stir until combined.
  • Pour the banana, peanut butter and maple mix into the oats and stir until all the oats are coated.  Chop the dark chocolate into small chunks, tip into the mixing bowl and stir evenly through the oat mix. Then pour in the coconut oil and stir until thoroughly combined.
  • Use the non melted coconut oil to lightly grease the inside of the baking tin and then spoon in the oat mixture and lightly smooth the surface.
  • Place in the middle of the oven and bake for 35 minutes, until lightly golden brown.
  • Remove and place on a wire cooling rack for 10 minutes until it’s cool enough to slice and eat. Alternatively allow to cool entirely, slice and store in an airtight container for up to 3 days.



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