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Banana Oats for the Urbanite

Looking for a quick and fuss-free way to give a traditional breakfast a fibre boost in the morning?

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Total time: 15 minutes

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Serves 2

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8.2 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

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UTENSILS

Knife, Chopping board, Mixing bowl, Pot with a thick base, Measuring cup, Measuring spoons

INSTRUCTIONS

1.

Add the rolled oats to the pot and add the water to it.

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2.

Choose the smallest hob with the lowest heat settings and place the pot on top of it.

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3.

Turn on the heat and bring the water and oats to a boil. Change the heat settings to the low. Simmer the oats for a further 10 minutes until the oats are soft and most of the water has evaporated.

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4.

While the oats are cooking on the stove, remove the skin of the bananas and slice into rings of even thickness (approximately 0.5cm in thickness).

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5.

Add the coconut cream to the oats and mix well.

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6.

Dish the cooked oats into serving bowls. Add the sliced bananas to the oats.

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7.

Crush the roasted almonds and sprinkle over the banana oats before serving.

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NOTES

If not consuming immediately, store the oats in an airtight container and place it in the refrigerator.


Processed coconut cream will store well in the refrigerator for 2-3 days.

NUTRITION INFORMATION (PER SERVING)

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Energy (kcal)

371

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Carbs (g)

35.8

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Proteins (g)

17.6

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Fats (g)

17.9

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Fibre (g)

8.2