Chocolate, banana & almond baked oats
Ingredients
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200g gluten free oats
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2 tsp cinnamon
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1 tsp baking powder
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100g dark chocolate, roughly chopped
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3 eggs
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1 tsp vanilla extract
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475g banana (5 small or 3 large)
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250ml milk
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250ml water
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120g almonds, roughly chopped
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1 tbsp butter
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1 tbsp Egmont Manuka Honey (for topping)
Method
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In a small saucepan melt the honey and butter. Add in the almonds, stirring to coat them in the mixture. Scatter these over the oats, add the banana on top (if you decided to do this), then bake for 35-40 minutes or until golden brown and set.
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Manuka Honey Supplier
From our wildest place to yours. Under the watchful eye of Mount Taranaki, Egmont Mānuka Honey is sourced and produced sustainably from New Zealand’s wildest natural places. Crafted with nothing but nature, it’s no wonder this award-winning honey is some of the world’s finest.
From our everyday use Mānuka Honey MGO 70+ to our vitality ranged Mānuka Honey MGO 250+, our honey starts pure and stays
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