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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.


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