Ingredients
- 2 ripe bananas
- 480 g milk
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 200 g oats
- 160 g walnuts, finely chopped
- pinch of salt
- 1 levelled tablespoon ground cinnamon
- 1 tablespoon baking powder
- grated zest of 1 lemon
Method
- Mash the bananas in a bowl with a fork, until pureed.
- Add the milk, vanilla and honey. Mix.
- Add the oats, walnuts, salt, cinnamon, baking powder and lemon zest.
- Stir until all of the ingredients are completely combined and the mixture comes together.
- Transfer to a 20×30 cm baking pan that has been brushed with olive oil.
- Spread evenly and set it aside to rest for 30 minutes.
- Refrigerate for 12-24 hours, until the oats soak up all of the mixture’s liquid.
- Bake for 35-45 minutes.
- When ready, remove from oven and allow to cool for 15 minutes.
- Turn out of pan and cut in to pieces.
- Serve with extra honey and fresh fruit.
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