We just adore this scrumptious oat, chocolate, banana & pecan loaf recipe 😋

If you hadn't already guessed, we love healthy recipes! The base of this loaf is perfect for changing the main ingredients. We've had them with apple, blueberries and even cranberries as a filling. The loaf works beautifully as a snack, as a pudding with a dollop of ice cream, or even sliced and toasted for breakfast although perhaps replace out the chocolate with fruit instead!). You can also do this completely gluten-free by exchanging the oats for gluten-free oats.

Ingredients:
1 Large ripe banana (the riper, the sweeter)
175g oats
1 tbsp baking powder
1 tsp cinnamon
125g softened butter
125g greek yogurt
1 egg
3 tbsp agave syrup/maple syrup or 2 tbsp honey
50g cooking chocolate or chocolate chips
50g pecans

Method:
Preheat the oven to 200C/180C (fan)/Gas mark
6. Mash the banana with a fork and add the baking powder, cinnamon, syrup, egg and butter until smooth.

Add the oats, making sure that they are covered all over with the wet ingredients. We used chunks of chocolate and whole pecans, but these can be broken up with a rolling pin if you prefer smaller pieces in your loaf. Stir these in so that they are spread through thoroughly, adding more or less to taste, and finally add the greek yogurt to make sure that the mixture is nice and wet.

Place in a greased loaf tin (or into a muffin tray if you prefer yours bite-sized), adding a few slices of banana, chocolate or the odd pecan on the top to garnish.

Cook for 25-30 minutes or until golden brown on the outside - you can use a knife or skewer in the middle, which will come out clean when it is fully cooked. Reduce this cooking time for muffins to about 15-20 minutes maximum. Enjoy nice and warm from the oven or slice up and toast when needed!