4-Ingredient Baked Oatmeal Loaf

Gluten-free | Refined sugar-free | Dairy-free | Grain-free | Wheat-free | Vegan friendly 

Makes 1 loaf or 8-10 slices

Why it’s delicious

Sometimes, a treat comes along that is so simple you just have to make it. This loaf contains only 4 basic ingredients and yet is able to make a baked oatmeal delight! 

Helpful hints + tips

Make sure to use good quality, sugar-free dark chocolate. You can purchase some HERE. Real dark chocolate is made from cocoa powder and cocoa butter (the fatty portion of the cacao bean), making it naturally dairy-free. Some brands add dairy to their dark chocolates, so be sure to read the ingredients list before you buy. 

Optional: To help maintain a sweet taste without adding refined sugar, I use my Zero as Sugar Pure Erythritol as a topping. You’ll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you want to purchase my Zero as Sugar Pure Erythritol, which is 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.  

Ingredients

4 large ultra ripe bananas, the riper the better! 

200g (7 oz) rolled oats (gluten free variety if you are coeliac) 

200g (7 oz) nut or seed butter (I used a combination of almond, chia and flaxseed butter) 

120 g (4.2 oz) Smooth as Chocolate pieces (or see above)

Optional toppings 

sprinkle with desiccated coconut or Zero as Sugar Pure Erythritol before baking

Optional additions

• 40 g (1.4 oz) of pumpkin seeds, sunflower seeds or nuts of your choice
• Replace one of the bananas with ½ cup of stewed rhubarb, stewed green apple or stewed peaches

Method

1. Preheat your oven to 190C (390F) and line a 22cm (9 inch) loaf tin with non-stick baking paper. 
2. In a large mixing bowl mash the bananas and then add the remaining ingredients and mix well to combine. You could also use a food processor, but I find it works just as well with a wooden spoon and a bit of elbow grease. 
3. Spoon the mixture into the loaf tin and bake for 35-45 minutes or until the loaf is golden on top and firm to the touch. Test for doneness by poking a skewer into the loaf. The skewer should come out clean. 
4. Allow the loaf to cool in the tin for 20 minutes before turning out on to a wire rack to cool completely. 
5. Slice and toast or serve as is. This loaf can also be sliced into portions and frozen for up to 3 months.