Banana & Rolled Oats Bake

May 23, 2017
Lyndall McAlpine

This is one of my favourite breakfasts…. and is yummy as a treat also. It’s gluten free**, sugar free and dairy free!!

Oats are low gi which means they won’t spike your blood sugar and with the protein from the egg it will keep you full for longer. Along with all the goodness of a banana (and added fibre you don’t notice) it’s for a perfect way to start your day.

  • 1/2 cup organic  rolled oats (see why organic here)
  • 1/2 cup coconut milk (or milk of choice)
  • 1 large ripe banana (slice half and use other half in batter)
  • 1 egg
  • 1-2 Tbls Fibergy (optional) great for tasteless extra fibre!
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

** For variety I also love blending all the banana and gently stirring in

  • blueberries and rasberries or
  • finely cut up apple and extra cinnamon

  1. Blend all together (except sliced 1/2 banana)
  2. Stir in sliced banana
  3. bake in 180 c for about 20 minutes


  • if you like a chunkier version don’t blend all the oats, stir in with sliced banana
  • Blend in all oats plus a little extra and it turns out a little firmer like a cake – nice with a cuppa
  • I love it warm with warmed berries and natural organic yoghurt (for DF you can get coconut yoghurt or kefir in good delis, chilled section)

** Oats are labelled Gluten Free in UK, Europe & USA,  however in Australia they are classed as only “wheat free”. Oats contain a protein called avenin which has been found to produce a gluten-like reaction in some (approx 5% of Coeliac sufferers). So if you are gluten intolerant you may still be able to eats oats.

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