Plum and almond baked oat squares
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Makes 9 squares
- Dietary
- Pregnancy-friendlyVegetarian
These fruity baked oats are a great option if you want to get organised ahead of a busy week. They are easy to throw together, great to eat and will keep you full until lunchtime. Serve with a dollop of thick yoghurt if you like, but they can be eaten alone if you're in a grab and run situation.
Each serving provides 333 kcal, 11.9g protein, 37g carbohydrate (of which 13.9g sugars), 14.7g fat (of which 3.8g saturates), 5.6g fibre and 0.05g salt.
Ingredients
- 2 ripe bananas, mashed (about 200g/7oz)
- 2 free-range eggs
- 250g/9oz Greek-style yoghurt, plus extra to serve
- 220ml/8fl oz milk (any type)
- 2–3 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 150g/5½oz rolled oats
- 150g/5½oz oat flour
- 60g/2¼oz ground almonds
- 1 tbsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp fine salt
- 4–5 ripe plums, stones removed, cut into wedges
- 4 tbsp flaked almonds
- icing sugar, for dusting (optional)
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Whisk together the mashed banana, eggs, yoghurt, milk, maple syrup, vanilla extract and almond extract, if using, in a large bowl until smooth.
Mix the oats, oat flour, ground almonds, baking powder, bicarbonate of soda and salt together in another large bowl.
Fold the dry ingredients into the wet ingredients until fully combined.
Pour the mixture into a 20cm/8in square baking tin, smooth the surface and press the plum slices evenly over the top. Scatter the flaked almonds evenly over the top.
Bake for 35–40 minutes, until golden, risen and just firm in the centre.
Leave to cool for 10–15 minutes before dusting with icing sugar (if using). Slice into 9 squares and serve warm or cold with yoghurt.
Recipe tips
Store covered in the fridge and either eat cold or reheat briefly in a microwave.
