
Vegan oat and fig bake with banana, walnuts and cinnamon: a moist baked breakfast made with oats, almond milk and fresh figs.
You’ll need: oven · baking dish · chopping board · knife · mixing bowl
A bake like this makes for an unhurried, cosy morning. Soft, nutty and pleasantly sweet – with no refined sugar at all.
Almond milk → oat milk (a few more carbs and often a creamier texture); walnuts → pecans (milder flavour, also unsaturated fats); figs → pear (fibre).
Contains tree nuts (walnuts and almond milk). Usually fine for children if the nuts are finely chopped or swapped; in pregnancy, the ingredients are fine in normal amounts. Contains: gluten (oats) unless the oats are labelled gluten-free.
Oats contain soluble and insoluble fibre, including beta-glucans. The exact amount varies slightly with the variety and processing.
Figs bring fibre and potassium, among other things. Fresh figs also contain small amounts of various polyphenols.
Walnuts provide alpha-linolenic acid, a plant-based omega-3 fatty acid. But they don't contain marine omega-3 fatty acids such as EPA or DHA.
Many people get on well with ripe banana, because it's soft and mild. With a very sensitive gut or a fructose intolerance, though, it can still vary.
Unsweetened almond milk naturally contains little protein. It mainly becomes relevant when it's fortified with calcium or vitamins – it's worth checking the label.