Banana & Blackcurrant Breakfast Bake
This is an easy recipe to whip up so there's something portable & substantial to eat for breakfast/brunch - I usually divide into 4-6 portions and keep in the fridge when the weather is warm.
2 C rolled oats
2 free range eggs, lightly beaten
1 400ml can full fat coconut milk
1/4 C brown rice syrup
2 ripe bananas - sliced
2/3rd cup frozen blackcurrants
Combine all ingredients except for bananas & blackcurrants in a large bowl and mix well.
Grease a oven proof dish (I used a 30cm2 silicon baking pan)
Pour half the oat mixture, top with half the bananas & blackcurrants. Repeat with the remaining ingredients.
Bake for 45 minutes or until lightly firm and golden on top.