Yummy Maple Pecan Oat Bake

The other morning, I woke up and as usual (like all of us in the modern world) switched on social media. I may, however, look at some slightly different things than most ‘normal’ people but what really is ‘normal’. I love getting my morning fix of recipes and in some instances, feel the need to get up and ‘make’ whatever I find. This was a Pure Winner. I love oats, I love how good they are for you, I love how they can fill you up and I love how they can replace my beloved bread – which doesn’t like me.  The only thing is I don’t normally like is Porridge – ie hot oats and milk (random considering I’m Scottish) BUT this was pure heavenly deliciousness. Hubster and I ate it straight from the oven with some greek yoghurt and berries, but we discovered that if left, it takes on a cake like texture – 2 for 1. Hallelujah

This recipe was adapted from a website called Eating Bird Food and I will defo be making again.

 

Makes – 8 servings

Prep Time: 10 mins

Cook Time:  35-40mins

 

Ingredients

2 cups raw Oats

1/2 cup Pecans, chopped and divided

1/4 cup Pure Maple Syrup, (plus more for serving – optional)

1 teaspoon Baking Powder

1 1/2 teaspoons ground Cinnamon

Scant 1/2 teaspoon fine-grain Salt

2 cups Milk (I used lactose free but you could use, oat milk, almond milk, normal milk)

1 large Egg (or 1 Tablespoon flaxseed)

2 tablespoons Coconut Oil, melted

2 teaspoons pure Vanilla extract (we had run out and it was ok without)

2 ripe Bananas

 

Instructions