I am a fan of squeezing as much nutrition into each meal as I can when it comes to preparing meals for my children. Adding a pinch of turmeric and cinnamon to their quinoa porridge to reduce inflammation, a sprinkle of kelp in the Lentil Bolognaise to assist with healthy thyroid function, a handful of Gogi berries in the smoothie for a dose of amino acids and a vitamin C boost , etc. This list goes on…and on.
There are mornings though when my children’s one and only simple request is that their porridge isn’t too ‘busy’. They just want simple flavours without all the fuss. Understandable.
This Banana and Oat Slice, inspired by Dale Pinnock, is simple in flavour and has just a handful of ingredients but fulfills my nutritional value test. It is packed with calcium rich Tahini, omega rich flax seeds/linseeds and oats which are super high in magnesium to boost the immune and nervous system.
It could easily double as a breakfast bar for those mornings where the accidental sleep-in doesn’t have to mean sacrificing a quality breakfast, but they do make a beautiful lunchbox treat.
Banana And Oat Slice
Makes approx 16 pieces
- 2 large ripe bananas
- 2 tbsp Tahini (or any other nut butter you have on hand)
- 2 tbsp honey
- 3 1/2 cups organic porridge oats
- 2 tbsp flax seeds/linseeds
- 1 tbsp coconut oil + extra for greasing tin
- Preheat oven to 180°C/350°F and grease a 20cm x 20cm baking tray with extra coconut oil.
- In a small pot add honey, coconut oil and Tahini and gently heat until evenly combined. Remove from the heat.
- Add the Tahini mixture to the bananas and mix until well combined.
- Add flax seeds/linseeds and oats to the mixture and combine well.
- Press the mixture into the the greased tin.
- Bake for approx 20 mins or until golden.
- Allow to cool before slicing with a serrated knife.