Baked Oatmeal Pancakes with Fruit and Cashews

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Table of Contents

Ingredients

- Oatmeal: 1.5 cups (150 g)
- Yogurt: 4 tablespoons (60 g)
- Eggs: 3 large

- Banana: 1, mashed
- Cashews: 20 g, chopped (optional)
- Olive Oil: For greasing

- Apple: 1, grated
- Coconut Flakes: For garnish
- Cocoa Powder or Cinnamon Powder: For garnish

1. Preheat the Oven

2. Prepare the Batter

- In a large mixing bowl, combine the oatmeal, yogurt, and eggs. Stir until well blended.
- Add the mashed banana and grated apple to the mixture, mixing thoroughly to ensure even distribution.

3. Add Optional Cashews

If using, chop the cashews finely and fold them into the batter for added crunch and flavor.

4. Prepare the Baking Dish

Lightly grease a baking dish with olive oil. Pour the batter into the dish and spread it out evenly.

5. Bake

- Place the dish in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and the pancakes are set.

6. Cool and Serve

Remove from the oven and let the baked pancakes cool slightly before cutting into squares or other desired shapes.

7. Garnish

Serve the pancakes warm, garnished with coconut flakes and a sprinkle of cocoa powder or cinnamon powder for added flavor.

Serving Suggestions

- Top with Greek yogurt and a drizzle of honey or maple syrup for extra sweetness.

- Pair with fresh fruit like berries, orange slices, or kiwi for a vibrant presentation.
- Serve with a side of nut butter for added protein.
- Add a dollop of whipped cream and a sprinkle of chocolate chips for a dessert-like twist.

See also Savory Cabbage and Potato Recipe: A Delicious Surprise!

Cooking Tips

- For extra flavor, add a teaspoon of vanilla extract or a pinch of nutmeg to the batter.

- Ensure the banana is ripe for optimal sweetness and texture.
- Use parchment paper in the baking dish for easy removal and cleanup.
- Substitute coconut flakes with chopped nuts or seeds if preferred.