I came up with the idea for this recipe a while ago but just could not get it out of my head until I’d made it. I must have known I was onto something as these are such a delicious snack or on-the-go breakfast.
- 1 orange
- 2 Tbsp of any nuts or seeds (I used walnuts)
- ½ banana, mashed
- 2 cups Harraways traditional wholegrain oats
- 1 cup milk e.g. almond or brown rice milk
- 1 tsp cinnamon
- 1 Tbsp pure maple syrup, or to taste
- 1 tsp brown rice malt syrup (optional)
- 3 Tbsp cacao nibs (not essential but highly recommended for a delicious crunch)
- Preheat the oven to 180ºC/ 350ºF and line a loaf tin.
- Place the whole orange into a small saucepan and cover with cold water. Bring to the boil and then turn the heat down to medium-low. Simmer for 40 minutes, or until the skin is easily pierced.
- Remove from the heat, drain and set aside to cool.
- Mash the banana in a large mixing bowl and then add the oats, milk, cinnamon, maple syrup, rice malt syrup if using and cacao nibs. Mix well.
- Once the orange is cool enough to handle, cut it in half and place one half* into the blender (skin, pith and all). Blend until smooth.
- Add the nuts or seeds to the blender and pulse until combined.
- Tip the orange mixture into the mixing bowl and stir everything together well.
- Pour the mixture into the lined loaf tin and bake for around 25 minutes, or until set.
- Leave to cool, then cut into squares.
*Freeze the other half of the orange to use later by simply reheating it until warmed through.
Note: the photo above is pictured with a raw chocolate drizzle.