Oatmeal and Banana Scones – Perfect Way to a Healthy Breakfast
Breakfast recipes cease to change in many households due to lack of time or inability to adapt to new tastes. If it is traditional Indian flat breads or Parathas all year long in my mom’s place, Idlies or steamed rice cakes adorns the breakfast table in my In-laws house. To break the monotony I started introducing various grains and fruits in baking along with various healthy breakfast recipes immediately after my marriage. Today we all enjoy to feast on our breakfast of Muesli crumble, Ragi pancakes, barley scones or granola bars with the same enthusiasm.
“Oatmeal never tasted that great before!” is the comment from my son after having a bite of these Oatmeal and banana scones
Since most of the weekdays my hubby likes to have oatmeal porridge for his breakfast, I bake these Oatmeal and banana scones on weekends for a change. These are really easy to bake and makes a healthy breakfast with very few ingredients. And believe me the time to assemble, mix and bake will not take more than 25 minutes, which any other normal breakfast will take. Unless it is fruits and cereals or some ready-to-eat breakfast for you.
These scones are soft and chewy from inside with a fruity touch of banana and a perfect sweetness from black currents. And since I used Palm sugar which gave a nutty flavor and lovely golden color to these scones. Unlike the usual large size for a traditional scone, I like to bake them into bite size circles similar to a cookie.
- 1 cup quick cooking Oats
- 1/4 cup wholewheat flour
- 1/2 cup Palm sugar/white sugar
- 1/2 cup mashed Banana
- 1/2 cup Black Currents/Raisins
- 1/2 cup yogurt/curd
- 1 tbsp. vegetable oil
- 1 tbsp milk (optional)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Method: Peel and mash the banana. Take a large vessel and add oats, flour, baking powder, baking soda and palm sugar in it, mix thoroughly.
Put the mashed banana, curd and oil in a blender and whisk it. Add the above dry flour mix and whisk it just for a few seconds. Take out the batter into a clean vessel and add the black currents in it. Add milk if necessary, the batter should not be too liquid and too hard.
Preheat oven to 200 °C for 10 minutes. Take a baking large baking tray and spread a parchment or butter paper over it.
Drop the batter with a large ladle or ice cream scooper on the butter paper leaving a gap of 1 inch between each scone.
Bake the scones at 200°C for 15-20 minutes or till they are golden brown from outside.
Take out of the oven and cool the scones for a few minutes before serving. Enjoy these healthy breakfast with a cup of hot milk of tea.
The oat and banana scones are extremely soft from inside.
We all love the small chunks of banana and the currents in between each bite.
I am sure you will love the lesser known grain & fruit, oatmeal & banana more after you try these scrumptious scones.
- You can make the same scones using Spelt replacing the Oatmeal.
- Refined flour or maida will give a lighter and fluffier texture than the wholewheat flour.
- Palm sugar can be substituted with white sugar.
- Bake with raisins (kishmish) if you can’t find black currents.
- You can give any shape to your scones, bake it in a perfect circle and then cut them into triangular wedges or make bake them like individual cookies.
- Try baking these scones with Honey instead of sugar, 1/4 cup of Honey will suffice.
- Skip the sugar altogether if you wish, banana and the black currents will give the necessary sweetness to these scones.
This post goes to the event WWC Wholesome Wholegrain Cooking – Spelt/Oats on Heather’s blog started on Lite Bite. Have not come across Spelt though, am eager to see what others bring in with this ancient grain for the event. Great selection of the grain Heather, am sure we will get access to Spelt in India soon