Forget soggy porridge and cold toast, breakfast 2018-style is a whole new ballgame of prepping and deliciousness. Which is why we had to share Sinead Delahunty’s for quinoa and oat banana bake.
Tipperary physiotherapist, food blogger, and Gaelic footballer, Sinéad Delahunty. learned many life lessons on the football field. Most importantly, she has mastered how to fuel her body healthily. Now, she shares over 90 recipes that are bursting with flavour and nutritional value to keep you ready for whatever life may throw at you. Here she says: “Another one of my make-ahead breakfasts. I generally make this on a Sunday evening and then keep it fresh in the fridge. Simply reheat a portion in the morning and top with some Greek yoghurt and seeds. I love to have this in the depths of winter or the week of a big match.”
You will need:
- 85g quinoa
- 250ml water
- 3 tbsp nut butter
- 2 tbsp honey
- 1 egg
- 250ml milk (regular/oat/soy/nut)
- 3 bananas, sliced
- 50g walnuts, roughly chopped
- 1 tsp ground cinnamon
- 2 tbsp chia seeds
- 2 tbsp milled linseed
- 3 tbsp oats (jumbo/porridge)
- Preheat the oven to 180°C/160°C Fan/350°F.
- Place the quinoa and water in a large saucepan and gently bring to a boil with the lid on. Allow to boil for 2–3 minutes and then remove from the heat, leaving the lid on. The quinoa will continue to absorb all of the water.
- Whisk together the nut butter and honey in a measuring jug until smooth. Continue to whisk as you add the egg and milk.
- Add the banana and walnuts to the jug and stir together until the banana is well combined.
- Pour the milk mixture with the cinnamon, seeds and oats over the cooked quinoa. Stir together until well combined.
- Place the mixture into a loaf tin or ovenproof dish and bake in the oven for 60 minutes or until
- firm through.
- If you’re planning ahead for the week then allow it to cool, cover with parchment and store in the fridge. Reheat for 2 minutes in the microwave on high and serve with some yoghurt and seeds.
Taken from Sinead’s new book DELALICIOUS