Lemon and Poppy Seed Oat Slices
These lemon and poppy seed oat slices are naturally sweetened with ripe bananas and flavoured with fresh lemon, making them a simple bake that’s ideal for breakfast or a wholesome snack. They’re easy to prepare in either the oven or the air fryer and have a soft, moist texture with a gentle citrus flavour.
The oats provide fibre to help keep you feeling satisfied throughout the morning, while the poppy seeds contribute calcium and a delicate crunch. The egg adds protein, and the fresh lemon keeps the slices light and refreshing. For a vegan version use flax-egg.
They’re perfect for busy mornings, lunch boxes, afternoon tea or taking on picnics. The slices also keep well, so they’re a great recipe to make ahead for the week.
Ingredients
Method
- Preheat the oven or air fryer to 180°C. Line a small square baking tin with baking parchment.
- Mash the bananas thoroughly in a large mixing bowl.
- Add the egg, vanilla extract, lemon zest and lemon juice, and mix well.
- Stir in the oats, wholemeal flour and poppy seeds until evenly combined.
- Leave the mixture to rest for 5 minutes so the oats can absorb some of the moisture.
- If the mixture seems too thick, add a splash of milk or plant-based milk. If it is too wet, stir in a little extra oats.
- Spoon the mixture into the prepared tin and spread it out evenly.
- Bake for 15–20 minutes, or until lightly golden and set in the centre.
- Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Cut into slices before serving.
- Air Fryer Method: bake at 180°C for 15–18 minutes in a silicone or air fryer-safe baking tin that fits in your basket. Allow to cool slightly before slicing.