Prep and cooking time: 5hrs 15mins
Complex carb portions, per serving: 1
½ tbsp butter or coconut oil
2 ripe bananas, mashed
400ml milk or milk substitute
1 egg or egg substitute, whisked
1 tsp vanilla essence
2 tbsp chia seeds
1 tbsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 tsp baking powder
2 large carrots, peeled and shredded
160g rolled oats
100g desiccated coconut
60g walnuts, crushed
Lightly oil the slow cooker.
Mash the bananas well.
Combine all ingredients into a large mixing bowl, include a pinch of salt, and mix well.
Pour mixture into the slow cooker and cover with the lid.
Cook on low for 5 hours.
Serve with plain natural or Greek yoghurt.
Second Nature special tip
Leftovers can be kept in the fridge for 4 days and reheated to serve. To make this recipe in the oven, place the mixture in an oven-proof dish and cover with foil. Poke a few holes in the foil to allow the steam to escape and bake for 30-40mins at 180°C. Remove the foil and bake for an additional 5-10mins for a crispy top.