MAKES: 1 medium loaf

TOTAL TIME: less than 1 hour (including 40 minutes baking time)

SEASON: Autumn - Spring

INGREDIENTS:

300g organic oats (buy ‘gluten-free’ if you’re strictly avoiding gluten)

360g ripe bananas

3 medium eggs

5 tbsp maple syrup

3 tbsp chia seeds

2 tbsp cinnamon

1 tsp vanilla paste/essence

Pinch of salt

1 tsp baking soda

3 tbsp mixed seeds (optional)

1 large handful frozen/fresh blueberries (optional)

METHOD:

1. Pre-heat your fan oven 180 degrees celsius and line a medium loaf tin with greaseproof paper

2. Use a blender or food processor to grind up the oats first then pour into a separate bowl.

3. Add the ripe bananas, eggs, maple syrup to the food processor (or mix manually in a large mixing bowl) and blend until you smooth.

4. Add the ground oats, chia seeds, cinnamon, salt and baking powder to the wet ingredients and mix/blend until you have a nice batter.

5. Fold in the seeds and blueberries then pour the batter into the lined loaf tin. Top with extra seeds if you fancy.

6. Bake for around 40 minutes or until a skewer comes out clean from the loaf.

7. Remove from the loaf tin and leave to cool on a rack before serving.