It’s hard to believe that the summer is almost over and before you know it, we’ll be packing the school lunch boxes once more! We know from many of you that this is the part of the day you look forward to the least (which we totally understand!), so that’s why Flahavan’s have teamed up with Fyffes to give you some simple, tasty, quick and healthy lunch box ideas! It’s nearly time to jump back into routines! And as for the weekend we’re back to Taxi Mom, and the washing machine on a loop to keep all the sports gear and uniforms in check, we’re exhausted already! But we wouldn’t swap it for the world!
Oats and bananas are a match made in heaven – both are full of fibre, minerals and vitamins…and when put together, these natural foods will help your little ones feel fuller for longer. Here at Flahavan’s and Fyffes, we’re all really excited to introduce you to these delicious recipes; we hope you love them as much as we do.
Banana and Strawberry Overnight Oats
Makes 2 Ingredients
100g Flahavan’s Progress Oatlets
240ml milk (or plant based)
1 chopped Fyffes banana
100g strawberries
2 tbsp Natural Yogurt 1 tbsp maple syrup Quinoa Pops
Method
Mix together the oats, milk, maple syrup and half the fruit and refrigerate overnight in an airtight container
In the morning, layer the mixture with fresh bananas and strawberries and top with natural yogurt, peanut butter and quinoa pops
Banana Oat Breakfast Cookies
Makes 10
Ingredients
2 ripe Fyffes bananas (about 1 cup mashed)
200g Flahavan’s Progress Oatlets
1 egg
140g peanut butter
120ml maple syrup
50g cup chopped walnuts
1 tbsp seeds (sunflower & pumpkin) 60g raisins
Handful flaked almonds
Method
Mash the bananas and mix in the egg, peanut butter, maple syrup, oats, seeds, walnuts and raisins.
When the ingredients have combined well, use an ice-cream scoop to scoop the mixture onto a lined baking tray
Flatten gently
Sprinkle the flaked almonds on top of each cookie and press down gently
Bake at 180° for 10-12 mins or until golden
Top Tip: For a more indulgent version, drizzle the baked cookies (when cool) with melted white or milk chocolate!
TIP! It’s delicious to drizzle some melted white or milk chocolate on them for an extra treat or even add a few chocolate chips inside!
Banana Raspberry Coconut Oat Bars
Makes 12 Bars
Ingredients
250g Flahavan’s Progress Oatlets
1 Fyffes Banana
1 tsp baking powder
2 eggs
50g melted butter
240ml milk of choice
70g brown sugar
30g cup desiccated coconut I tsp vanilla extract
120g raspberries
Method
Mash the banana and add in the remaining ingredients, leaving the raspberries until last Fold the berries in gently, leaving some extra raspberries aside
Add the mixture to a lined baking tin and add the extra raspberries on top
Bake at 180° for approx. 25-30 mins or until the top is golden brown
Leave to cool before cutting them into bars
Mini Lemon & Raspberry banana loaves
Makes 12 Mini Loaves
Ingredients
3 ripe Fyffes bananas, mashed
100g Flahavan’s Progress Oatlets
70g brown sugar
170ml natural yogurt
1 egg
60ml light olive oil (or any flavourless oil) 1 tsp vanilla extract
150g self raising flour
1 tsp baking powder
125g raspberries (leave a few for on top) Lemon zest and Juice of 1/2 lemon
Method
Mash the bananas and add in the other ingredients, leaving the raspberries until last
Fold 90g of raspberries into the mixture and divide into portions using a mini loaf tin
Add the remaining raspberries on top to decorate each mini loaf
Bake at 180° for 20 mins
Top Tip: Mix some lemon juice and icing sugar together. Drizzle on top when loaves have cooled down for an extra treat!