Baked Blackberry and Banana Oats with Tahini Custard
Ingredients
- 75g oats
- 2 overripe bananas (one for topping)
- 2 handfuls walnuts, crushed
- handful sunflower seeds
- handful of raisins
- 2 handfuls blackberries
- 7 tbsp almond milk
- 1 tsp vanilla
- 2 tsp cinnamon
- optional 2 tbsp maple syrup
Tahini custard
- few tablespoons tahini
- spoonful of creamy yoghurt
- 1/2 tsp vanilla extract
- dashes of almond milk
- pinch of turmeric (optional)
- if not using sweetened tahini, add 1-2 tsp maple syrup
Preparation
Soak the oats in boiling water just enough to cover and preheat the oven to 180°C.
Meanwhile, mash one of the bananas in a bowl and add all the other ingredients.
Once the oats have absorbed the water, stir through the mixture.
Add to an ovenproof dish and top with the extra banana, and extra seeds and nuts for crunch.
Cook for 25 minutes until bubbly.
Eat like a big skillet cookie with the tahini custard.
Tahini custard
Mix a few tablespoons of tahini with a spoonful of creamy yoghurt and 1/2 teaspoon vanilla extract.
Loosen with dashes of almond milk as needed.
Add a pinch of turmeric for a more custard-like color, if desired.
If not using a sweetened tahini spread, add 1-2 teaspoons of maple syrup.