1. Preheat the oven to 200 degrees celsius/390 degrees fahrenheit.

2. In a small bowl, add 1 tbsp of chia seeds with ¼ cup of water. Mix together, set aside and let the chia seeds absorb.

3. In a blender, or food processor, add 1 ripe banana, 2 cups rolled oats, 2 tbsp agave syrup and a pinch of salt. Blend for 1 minute, it will be chunky, and that’s okay. Spoon the mixture into a large bowl.

4. Once the chia seeds have absorbed the water, add to the blended mixture with ½ tsp baking powder, ¼ cup sultanas and 1 cup soy milk. Stir through.

5. Pour into a baking dish and cook in the oven for 25-30 minutes, until the top is golden brown. Remove from heat, allow to cool and cut into 4 portions.

*We served it here with coconut yoghurt, blueberries and strawberries.

Calories: 200kcal / 830kj
Protein: 5g
Carbohydrates: 37g
Fat: 4g

Energy & Fibre

Oats are a great breakfast food, as they provide your body with a slow-release of energy throughout the morning. Normally we see oats in the form of porridge, cereal or granola, but this recipe blends the oats into a form of flour so it’s more like having cake for breakfast! Now who would say no to that?! Oats also contain soluble fibre which makes you feel fuller for longer as it slows down the digestion process. The beta-glucan component gets to work breaking down and fermenting the fibre with good bacteria. This means a slice of baked cake oats will have your energy levels and gut health up!