Say goodbye to food waste with these irresistible strawberry and banana oat squares! This delightful snack cake is packed with the goodness of oats and bananas, providing a healthy boost of fibre and potassium. Perfect for breakfast or a midday treat, it's so easy to make, your kitchen will smell like a dream! CHECKED
frozen or fresh, diced and floured
for greasing the tin
medium
2 small very ripe bananas, mashed
runny
only if the batter feels stiff
Preheat your oven to 170°C. Lightly oil an 8-inch square tin.
In a large bowl, mash the banana. Add the Greek yoghurt, honey, and sugar. Whisk until the mixture is smooth. Beat in the egg until well combined.
Add the self-raising flour, rolled oats, flaxseed, baking powder, bicarbonate of soda, and a pinch of salt to the bowl. Gently fold the ingredients together.
If the batter feels too stiff, add milk one tablespoon at a time until it reaches a thick yet spoonable consistency.
Dice the strawberries. Toss the diced strawberries in 1 teaspoon of plain flour, then shake off any excess. Fold the floured strawberries gently into the batter.
Spread the batter evenly into the prepared tin. Bake for 35-40 minutes, covering with foil if the top starts to brown too quickly. A skewer inserted into the centre should come out with only a few moist crumbs.
Allow the oat squares to cool in the tin for 10 minutes before lifting them out. Slice warm for a delicious pudding-like treat, or cool completely for neat bars.
For an extra protein boost, swap 30g of flour for protein powder and add an additional 0.5 tsp of baking powder and a splash more milk.
These oat squares can be stored in an airtight container for two days at room temperature, or up to five days if chilled. They also freeze brilliantly simply toast slices straight from frozen!
Sprinkle a few extra rolled oats on top of the batter before baking for a delightful, gentle crunch.