Once upon a time, there was a girl who had 2.5 hours waiting time in the National Administration office. Her patience was wearing thin and her tummy began grumbling, prompting her to launch a recipe hunt online — What shall she have for lunch?
Except, she didn’t find a recipe she particularly fancied for lunch.
Instead, she chanced upon The Plant Philosophy’s ‘Gluten-free Baked Banana Nut Oatmeal’, for which she had all the ingredients. Breakfast joy. She tried to sit still but she hardly could. She kept fidgeting, crossing one leg and then the other. She felt like she could throw off sparks,
or break a window, or maybe rearrange all the furniture.
She went home to have stuffed sweet potatoes for lunch, a quinoa salad for dinner, and drifted off to dreamland that night, failing to get TPP’s recipe out of her mind. Excited she definitely was.
She woke up the next morning with excitement pouring out of her like sunshine through fine white linen and got all the ingredients ready. She has her way of doing things — she adapts, never follows. So fast forward 50 minutes, she stands before her adaptation of a stroke of genius that is TPP’s recipe. Here’s how she did it:
3/4 cup water
1 tsp cinnamon
1 tbsp flax meal
1.5 cups oatmeal
3 medium-sized bananas
3/4 cup hazelnut meal (or any nut meal)
1/2 cup coconut sugar (use 1/3 cup if You don’t have a sweet tooth)
*This set of ingredients makes up 2 servings.
- Preheat the oven to 175°C.
- Measure and combine all ingredients in a large bowl.
- Pour into a suitably sized baking dish, evenly spreading the mix. (Consider topping with chopped nuts/ seeds for that extra crunch factor.)
- Bake for 30-40 minutes.
- Remove and let cool for 5-7 minutes.
- Serve warm. (Consider topping with a drizzle of nut/ seed butter or even maple syrup!)
Oh and that girl was me.
It was delicious. Thank You Margaret Chapman.