Gut Happy Collagen filled Blueberry and Banana Baked porridge

With cooler mornings setting in, this baked porridge is a treat the whole family will love.

It also doubles as a healthy lunch box slice. Enjoy x

Ingredients

• 2 cups rolled oats - 180 grams

• 1/2 cup shredded coconut 

• 1 tsp ground cinnamon

• 1 tsp ground cardamon

• 1 tsp baking powder

• 1 tbs Gut Happy Partially Hydrolysed guar gum

• 1 tbs Nutra Organics Collagen Powder

• 1/4 tsp salt

• 1 tsp natural of populate Gevity Rx Bone Broth

• 3/4 cup pistachio nuts (or nuts/seeds of your choice)

• 1 punnet of blueberries (or 1 cup frozen blueberries)

• 1 ½ bananas – 5mm slices

• 3 eggs

• 440 mL coconut milk – or milk of choice (about 1 and 1/2 cups)

• 3 tbsp maple syrup

• 2 tsp vanilla extract

• 2 tbsp coconut oil plus a little extra for greasing baking dish

Method

1. Preheat oven to 180 C.

2. In a bowl, whisk together the eggs, milk, maple syrup, vanilla and melted coconut oil.

3. Gently combine remaining ingredients with wet mixture in the bowl. Stir briefly.

4. Pour mixture into oiled baking dish, making sure it distributes evenly

5. Bake the mixture for approximately 40-45 minutes, or until the centre of the bake feels firm and the top is a deep golden brown and slightly crispy.

6. Serve immediately with coconut yoghurt or yoghurt of your choice and a drizzle of honey.

Note: To slice and store, allow the bake to cool to room temperature (it will set and slice easier if you allow to cool first), then cut into pieces and store in an airtight container in the fridge. It should last up to five days.