Oats are one of my favourite breakfasts – porridge in winter, and bircher in the summer. But oats aren’t just for breakfast, they’re great in baking too. Replacing refined flour with oats definitely ups the nutritional value of baking. They add extra fibre which is great for digestive health and provide a source of magnesium.
This weekend I made the most delicious version of banana bread, oaty banana raspberry and coconut bread.
I combined the oats with banana, raspberry, coconut and chia to make a delicious yet nourishing banana bread. It’s just slightly sweet, provides slow release carbohydrates plus fibre to make an energising, filling snack.
Here’s the recipe.
Oaty Banana Raspberry and Coconut Bread
1 1/4 cups wholegrain oats
1 cup flour (Gluten free, plain, wholemeal, spelt – your choice)
2 teaspoons baking powder
2 tablespoons chia seeds
1/2 cup coconut
1/2 cup macadamia nut oil
3 heaped dessertspoons of honey
1 handful of chopped pecan nuts (optional)
zest from one lemon
3 large ripe bananas, blended
3 eggs beaten
1/4 cup milk
1 cup frozen raspberries
- Preheat oven to 180 degrees Celsius. Line a loaf tin with non stick baking paper (handy hit – make sure it is non stick!! Once I used the wrong type by mistake and it ruined my baking…)
- Mix the oats, flour, baking powder, chia seeds, nuts and coconut in a bowl and set aside.
- In a small saucepan, melt the coconut oil and honey together, stirring well.
- Make a well in the dry ingredients and add the macadamia nut oil/honey mixture, the banana, eggs, milk and raspberries.
- Gently fold together until just combined.
- Pour the mixture into the loaf tin and bake for around 45 minutes or until cooked. An easy way to check is to insert a skewer in the middle. It will come out clean once cooked. Garnish with a little coconut and lemon rind.
Store in an air tight container.