My Favourite Banana and Oat Recipes

Chloe D’Inverno shares some simple but delicious banana and oat recipes for everyone to try!

Calling all fans of healthy, scrumptious vegan food! Today I’m going to share with you four of my favourite recipes which use bananas and oats as base ingredients. Not only are they cost-efficient, easy to make and delicious, these recipes are incredibly adaptable so you can bend them to your taste buds. 

1. Pancakes

Image Credits: Chloe D’Inverno

Put aside your milk and eggs for a more sustainable vegan option to suit your sweet tooth. Not only are these pancakes simple to make, but they don’t make you feel so guilty after eating a tower of them as the only sugar in them is from the bananas (and that’s all natural!). The following recipe makes 4 small pancakes.

What you’ll need:

–       1 banana

–       80g oats

–       70ml oat milk (or an alternative dairy-free milk)

–       Oil for the pan

–       Agave syrup (or an alternative syrup) for drizzling

–       Your choice of toppings (I always go for raisins, strawberries and raspberries!)

Method:

1) First, blend your oats, bananas and milk. If you don’t have a blender that’s perfectly fine: simply mash your bananas and mix in your oats and milk, creating a chunkier batter (that is just as yummy).

2) Heat up your pan with a tiny bit of oil (top tip: use an oil spray as these are only a couple calories!) and pour a small amount of batter onto the oil into a circular shape. I measure the size of my pancakes roughly by eye, but you could always use a measuring cup to ensure they’re all the same size.

3) Repeat this for the rest of your mixture. Another top tip: place a bowl over the top of the first pancakes you make so they don’t go cold while you cook the others!

4) Finally, squirt your chosen syrup onto your pancakes and add your desired toppings. Voila! Simple, healthy pancakes ready to be devoured.

2. Cookies

Image Credits: Chloe D’Inverno

Swap your store-bought bourbons and jammy dodgers for this healthy, home-made alternative! The below recipe makes 9 cookies…. but try not to eat them all at once!

What you’ll need:

–       3 bananas

–       200g oats

–       30ml milk

–       As many raisins or chocolate chips (or both!) as you’d like

–       Other ingredients you’d like to add (I often add chia and pumpkin seeds!)

Method:

1) Preheat the oven to 180°.

2) Grab a masher or fork and squash your bananas, then add your oats and mix. 

3) Add the agave syrup, then add the milk bit by bit and mix until it is a thickish mixture.

4) Mix in your extra desired ingredients until they’re spread evenly in the mixture.

5) Grease a baking tray in your preferred manner (I rub small circles of butter evenly spaced out ready for the dollops of mixture), then grab a tablespoon to scoop up the mixture and place on the tray. I do this by eye also, but you could always measure it so your cookies are the exact same size.

6) Bake in the oven until golden brown (this should be 8-10 minutes). If they are a bit soft when you take them out of the oven, don’t worry as they will harden as they cool.

7) Enjoy them with a hot drink or glass of dairy-free milk!

3. Baked Oats

Image Credits: Chloe D’Inverno

When it comes to oats, there are so many ways to make them more interesting. The following recipe is undoubtedly my favourite, and it is such a treat! I began to get bored with simple porridge in the morning, and so I decided to spice it up a little bit. 

What you’ll need:

–       One banana

–       60g oats

–       150ml oat milk (or an alternative dairy-free milk)

–       1 teaspoon baking powder

–       1 teaspoon agave syrup

–       As many chocolate chips as you’d like

–       Desired toppings (suggestions include berries, seeds, grapes, or even more banana!)

Method:

1) In a blender, add the banana, oats, oat milk, baking powder and agave syrup and blend until smooth. 

2) Place the mixture into a bowl or microwavable dish.

3) Add your chocolate chips, leaving them on top or mix them throughout the mixture.

4) Microwave for 2 ½ minutes.

3) When thoroughly hot and baked in the middle (not too gooey!), add your toppings and enjoy your scrumptious baked oats.

4. Smoothie

Image Credits: Chloe D’Inverno

Whether you want an energising pre-workout drink or a devilishly healthy breakfast, this adaptable smoothie recipe is for you. Add whatever ingredients you like (experiment and have fun with it!), or follow my classic smoothie recipe:

What you’ll need:

–       One banana

–       ½ cup of oats

–       Water or milk (amounts differ, spending on if you like your smoothie thick or runnier)

–       Squirt of agave syrup

–       1 teaspoon of chia seeds

–       1 teaspoon of flax seeds

–       1 teaspoon spirulina powder (this is what makes my smoothie so green!)

–       A handful of spinach

–       For protein, add a scoop of your favourite protein powder (I have cookies and cream flavour which makes the smoothie taste like a milkshake!) or half a can of chickpeas (yes, chickpeas! You don’t have to cook these if they come out of a can; just drain them.)

–       Other optional smoothie ingredients include: strawberries, raspberries, grapes, seeds, nuts or even peanut butter (for a thick, nutty smoothie!) etc. 

Method:

1) Simply blend all your ingredients and enjoy!

Top tip for smoothies: buy a protein powder flavour that is sweet and tasty (like cookies & cream or chocolate) as this masks the taste of all the mixed fruit and seeds etc. in the smoothie.

About the Author: Chloe D’Inverno is a second year English Language and Linguistics student at the University of York. She has a passion for veganism since making the change in 2016, and is now on the path to further help the environment by doing her part in regards to sustainability and finding zero-waste alternatives. 

2 comments

  1. I want to try the pancakes. You reminded me that I have been wamting some. What is 80g of oats? Can I use lowfat milk?

    Like

    • Hi! Sorry for the late reply. 80g of oats is 1 cup, if that’s what you are asking. I have only made these with oat milk, but I surmise it would work the same with any other. 🙂

      Liked by 1 person

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