I’ve made these the last couple of Sundays so that I have something healthy and easy to eat in the mornings rather than just eating toast. They keep longer if you make them without the bananas. You can adapt the recipe adding dried fruits and nuts of your choice. I either make them in a tray and cut them into squares or in individual portions in a muffin tin.
Today I used:
- 2 ripe bananas (optional)
- 1/3 cup (rice bran) oil (coconut oil works too)
- 1/4- 1/3 cup honey (maple syrup or muscovdao / unrefined sugar are good too)
- 1 cup of dried fruit (chopped dates and sultanas)
- 1 cup of nuts (I used peanuts)
- 1 handful of chopped crystalized ginger (or a tsp. ginger powder or other spice of choice)
- 4 tbsp. sesame seeds
- 2 tbsp. sunflower seeds
- 1 tbsp. chia seeds
- 1 tbsp. perilla seeds
- 2 0r 3 cups of porridge oats
Start heating your oven to 175 degrees C / 350 F. Then mash the bananas (if using) and mix in the oil and honey. Then mix in the dried fruit, seeds and spices saving a couple of tsp. of sesame seeds to sprinkle on top. Finally stir in the oats to make a thick mixture. If you don’t add bananas then you won’t need as many oats. Then press down in a lined baking tin or in individual portions in cake cups in a muffin tin and sprinkle the remaining sesame seeds on top. Bake for 15 mins for individual portions or about 20 mins for a large baking tray, until they it browns on top. If you have made them in a try cut into 12 pieces while warm and the allow to cool and keep in an airtight container. If you’ve added bananas you can keep them in the fridge so they last longer if you live in a hot climate like I do.