As we edge into autumn, I feel the need to phase out my morning granola and yoghurt and introduce something with a bit of warmth.

This follows my general rule of reducing my intake of raw, cold foods in the cooler months along with increasing warmer, cooked foods that are easier on the digestion and allow for more immune supportive spices such as turmeric and cinnamon.

This bready/cake has an impressive nutrient profile:

️ Full of slow release carbohydrates, proteins, fibre, and healthy fats. This combination means you feel fuller longer, helping you to avoid snacking in between meals.

️ Contains fibre in many forms (oats, almonds, flax seeds, bananas). This supports gut regularity and provides a fuel source for your gut microbiome.

️ Has an array of micronutrients that support energy and immune health from zinc and  selenium to B2 and magesium.

Whilst you've got to wait for your banans to ripen up, once baked, you've got a quick breakfast or snack that takes minutes to put together

Ingredients
• 3 large bananas, around 300g
• 75ml olive oil
• 3 tablespoons honey or maple syrup
• 80g oats, I use @flahavans
• 75g ground almonds
• 30g flax seeds
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 3 medium free-range eggs

Preheat your oven to 180C/350F/gas mark 4, line a standard loaf tin with baking parchment.
Blend your oats into a flour and add to a large bowl. Do the same with the flax seeds. Add the ground almonds, cinnamon, and baking powder to the same bowl and stir to combine.
In a separate bowl, mash the bananas. Then add the olive oil, honey, and eggs and mix well.
Add the wet ingredients to the dry and stir gently to combine. Pour into your loaf tin and bake for around 50 minutes. It's ready when a skewer comes out clean.
Leave to cool in the tin and then store it in the fridge.
Serve warm (i pop in the toaster to do this) with natural yoghurt, berries, and a bit of peanut butter.