Happy New Year everyone! Wow, it’s been awhile since I’ve hung around here and written a blog post. After I got back from India at the end of November, I tried to prioritise everything that needed doing on my to-do list, so blogging got pushed to the side for a bit! Anyway, here I am, I’m back! I hope you all had a lovely time over the festive season, and toasted 2017 with a glass of champagne on New Years Eve. I’m glad to see the page turn over to 2018, and I’m determined to make this a year of bravery, continuing to feel the fear and go for my goals, and to create a happy chapter of my life.
We’re in the depths of winter here in the UK, though I really haven’t found it all that miserable. Working from home the majority of the time can be a lonely set up, especially when the days are short and dark over these next few months, and the only person you talk to all day is yourself. But I’ve been getting out every afternoon, grabbing my longboard – I’m literally obsessed – and skating down the road to grab a coffee whilst working on my laptop.
The other thing that gets me through these colder months is really delicious food. I find myself reaching for my cookbooks more, flicking through the pages, and finding recipes that look tasty and belly warming. This Baked Banana Oatmeal recipe is exactly that, super delicious and a warm breakfast treat that I like to top with coconut yoghurt. I used gluten free oats, so it’s adaptable for both gluten and non-gluten eaters, and I sliced up the leftovers, wrapping each piece separately in cling film and freezing it.
I hope you enjoy making and eating this as much as I did! Happy eating! x
- 200g rolled oats
- 2 lightly beaten eggs
- 1 grated apple with skin on (I used bramley or granny smith)
- 310ml coconut cream
- 1 tsp vanilla extract
- 50g light brown sugar (or coconut sugar)
- ¼ tsp ground nutmeg
- 2 ripe bananas cut into thin slices
- Preheat the oven to 180c.
- Generously grease an oven proof dish.
- Mix all the ingredients, except for the banana, together in a large bowl.
- Pour in half the mixture, top with half of the sliced bananas, and then add the remaining batter, again topping that with the remaining banana.
- Sprinkle over a teaspoon of sugar.
- Bake for 45 minutes until golden on top.
- Leave to cool for around 15 minutes before serving.