Banana Berry Breakfast Slice

In summer, we pretty much live on my Almond & Maple Granola for breakfast, served with Greek yoghurt, fresh berries and mango. But chilly winter mornings call for something a bit warmer – so it’s either porridge, or something else I can prep ahead and reheat. Like this Banana Berry Breakfast Slice.

I love how flexible this recipe is – I can use different nuts or seeds, different fruits, different milks, different flours… making it a great budget-friendly way to use what I have on hand. And it’s also a fabulous way to use up a couple of spotty bananas at the end of the week (because there’s only so much banana bread you can eat!)

But the absolute best thing about this recipe is that I can make it ahead of time, store it in the fridge and then just reheat a slice for breakfast – because anything that makes getting a nutritious breakfast into the kids quickly is a winner. With the wholegrains, fruit, nuts and seeds in this slice, it is a great start to the day – especially topped with some yoghurt for extra protein, and some more fruit and a drizzle of maple syrup if you like a bit of sweetness.

So why not give it a try with those bananas sitting in the fruit bowl?

Banana Berry Breakfast Slice

Print Recipe
This is sort of a cross between a baked pancake and baked oatmeal. It makes such a hearty but easy breakfast, packed with nutrient rich ingredients.
Course Breakfast


  • 50 g butter melted
  • 2 small bananas mashed
  • 2 cups rolled oats
  • 1 cup wholemeal spelt flour
  • 3 tsp baking powder
  • 2 tbsp chia seeds
  • 2 tbsp hemp seeds
  • 2 eggs
  • ½ cup milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup frozen berries
  • handful of nuts to sprinkle on top eg flaked or slivered almonds chopped walnuts or pecans

To serve (optional):

  • yoghurt
  • fresh fruit
  • maple syrup


  • Pre-heat oven to 170C fan-forced. Line a slice tin with baking paper.
  • Combine all ingredients except berries in a mixing bowl and stir until well combined.
  • Carefully stir through berries.
  • Pour into prepared tin, sprinkle nuts on top and bake for approximately 30 minutes or until firm and golden.
  • Serve topped with yoghurt and fresh fruit with a drizzle of extra maple syrup if you like.


Leftovers reheat well and are also great served cold and packed into lunchboxes for a school snack.
You can use any kind of berries for this – fresh or frozen.
You can sub berries for other fruits too – eg stone fruit in summer, or finely diced apple or pear in winter.
If you can’t eat nuts, or want to send this in lunchboxes, simply use more seeds on top instead.
Hemp seeds can be found in supermarkets. If you don’t have them, you can add extra chia, or LSA or flaxmeal or almond meal.
A different flour can also be used. If you can, choose a wholemeal flour.
You can choose any milk you like.
Honey can be subbed for maple syrup.
Coconut oil can be subbed for butter.



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