Oven-Roasted Banana & Tahini Oats

Sweet, sticky oven-roasted banana halves and a generous drizzle of tahini on a bed of creamy oats. Finished with a sprinkle of toasted nuts, a dusting of cinnamon and a drizzle of maple syrup.

HOW TO ROAST THE BANANAS

Peel and cut the banana in half, lengthwise. Brush with both lemon juice (to avoid browning) and vanilla extract (for flavour). Place on a baking tray and roast in the oven until they are soft, sticky and starting to golden. The time in the oven will depend on the ripeness of the banana. I suggest checking after 5 minutes.

THE OATS

On colder days I love serving this with a creamy cooked oat and in summer I might prefer a simple overnight oats. Both options are delicious.

Some people prefer cooking the oats in water, whereas others prefer milk. I like using half almond milk and half water to make it creamy, but not too rich.

Even though oats is naturally gluten-free, make sure the use a gluten-free certified oats if needed.

TIP! Add more flavour by toasting the oat flakes in a dry pot for a few minutes, before adding the liquid and cooking the oats.

TAHINI

Make sure to use a good quality tahini. Tahini of a poorer quality might have a bitter taste.

I never thought there was really a difference between tahini brands if they are all made with 100% sesame seeds. However, my opinion changed quickly when I bought a jar of tahini at a local store. They make their own tahini and let me tell you it is wonderful and doesn't compare to other tahini's I have tried in the past.

REASONS YOU WILL LOVE THIS BREAFKAST

• The flavour of the sweet with the creamy and nutty is just dreamy.

• The breakfast is high in fiber and will keep you full.

• The tahini provides healthy fats, protein and calcium.

• It will satisfy the sweet tooth.

• and it's really easy to make

OTHER BREAKFASTS YOU WILL LOVE

Chocolate Steel-cut Oats and Baked Pear

Pear & Tahini Oats

Golden Milk Oats

baked banana & tahini oats (vegan)

OVEN-ROASTED BANANA + TAHINI OATS

Sweet, sticky oven-roasted banana halves and a generous drizzle of tahini on a bed of creamy oats. Finished with a sprinkle of toasted nuts, a dusting of cinnamon and a drizzle of maple syrup.

SERVES 1

TIME 20 minutes

INGREDIENTS

• 30g rolled oats, gluten-free if required

• 1 cup almond milk (or milk of choice or water)

• a pinch of salt

• 1 tbsp lemon juice

• 1 tsp vanilla extract

• a drizzle of maple syrup or honey, add to your liking

• 1 banana, halved lengthwise

• 1 generous tablespoon runny tahini

• a dusting of cinnamon

• a few chopped almonds and hazelnuts

  
  

INSTRUCTIONS

1. Preheat the oven to 180C.

2. Add the rolled oats, almond milk and a small pinch of salt into a small saucepan and cook on low for 8 - 10 min. Depending on the oats and the consistency you prefer, you might want to add more liquid and /or cook it for longer.

3. In the meantime, peel and slice the banana in half, lengthwise. Place them on a baking tray, cut side facing upwards. Brush each half with a little bit of lemon juice to avoid browning, followed by vanilla extract. Place the tray in the preheated oven and bake for about 6 - 8 minutes or until the banana halves are soft, sticky and starting to caramelised to your liking. Remove from the oven.

4. Spoon the oats into your breakfast bowl and serve with the banana slices and drizzle with the tahini, maple syrup, a dusting of cinnamon and the chopped nuts. Enjoy immediately.