Banana, Date and Pecan Breakfast “Bread”

Okay so it’s not really bread, you caught me!  They call it baked oatmeal in America. As I hail from the emerald isle I  have an aversion to calling porridge “oatmeal”, it doesn’t sound right to me. Call me a creature of habit. Also when I think of porridge it’s runny and creamy, this is neither but it is still delicious

I found several recipes for baked oatmeal, all delicious in their own right but I was looking for something different. In fact I was looking for something  that tasted exactly like a granola bar without the sugar and the fat……interestingly such a thing does not exist . What lakes a granola bar and to me is the the best part is in fact the sugar and the fat. I decided settling for a baked oatmeal would have to do and holy mother I think I maybe in love. I made this one up as I went along based on several recipes and also what I had/wanted. I omitted the egg which a lot of them contained because…..em…ugh??!!!

Banana, Date and Pecan Breakfast Bread

Ingredients:

  • 2 Bananas (1.5 mashes and the other half sliced into rounds)
  • 100g Dates (weighed with stones removed)
  • 50g Pecans crushed
  • 250g Oats
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla Extract
  • 150ml Milk ( I use semi skimmed)
  • 1/2 tsp baking powder

Method:

  • Preheat oven to 180°C
  • Chop the dates into small pieces. Place in a small pot and cover with water. Bring to the boil, reduce the heat and allow to simmer for 5 minutes. Add water as needed, you want the dates to become soft but still have a small amount of liquid to moisten the batter. Allow to cool slightly.
  • Mash the 1.5 Banana in a mixing bowl
  • Add in the cinnamon, vanilla extract,  milk and cooled dates into the bowl and combine.
  • Now add in the oats, baking powder and crushed pecans and combine the mixture.
  • Place in a dish lined with greasproof paper. I use a small oval pyrex dish because I like mine think but you can use any dish or cake tin.
  • Placed the sliced banana on top of the mixture.
  • Pop in the oven for about 15-20minutes. Check it just like you would a cake. The time in the oven will vary depending on how thin or thick you’ve made it.

Once this is reading remove from the oven and serve hot. I dolloped a load of natural peanut butter (no sugar) on top and it was divine.

I sliced the rest of the batch up and put it in the fridge to eat later in the week.  Great intentions.I ended up taking a slice straight from the fridge, slathered it with PB and enjoyed it with a nice mug of tea.It is “bread” after all an I do love  fueling a good 5pm snack attack!

.There’s something about the gooyness and stickyness that the dates give it that make it so comforting this time of year, without being too sinful. How could that EVER be a bad thing.

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